Instant Wheat Dosa Recipe With Veggie Filling

I love having instant, no-ferment dosa in my repertoire. They are quick to make and are great for breakfast, lunch or dinner (BLD anyone??) So here is a healthier version of rava dosa that needs just 4 basic pantry ingredients. I really love the use of whole-wheat flour (atta) and wheat rava because they are rich in fiber and nutrients. I usually serve these wheat dosa with a simple vegetable side dish (recipe included) and a chutney. It’s a colorful, filling and delicious meal for any time of the day. These dosa are on our meal rotation almost every other week. They need only a brief soaking time of 30 minutes and there is no blending or fermentation involved.

Ingredients

To make instant wheat rava dosa, you need just 3 basic pantry ingredients. Whole wheat flour or Atta. Atta is nothing but Indian whole wheat flour and is used to make roti or paratha. Indian wheat has less protein compared to the heartier US wheat. So atta generally yields softer roti. You can use either regular or white whole-wheat flour or Indian atta or chapati flour. Wheat rava or cream of wheat cereal. Fine or coarse grain wheat rava is available in Indian grocery stores. Cream of wheat cereal would be great alternate. Fine bulgur will also work. Rice flour - also available in Indian stores. Brown rice flour is a healthier alternative that can be used in this recipe. Cumin Seeds add a nice flavor to the dosa. Skip these if you don’t have them on hand. You can also add veggies like grated carrot or finely chopped onions to the batter.

Instructions

Start by making the batter. Combine wheat flour, rava and rice flour in medium size mixing bowl. Add just enough water to make a batter. Mix well and set aside for at least 30 minutes. When ready to cook, heat a tawa or griddle on medium-high flame. Add cumin seeds, veggies (if using) and salt. Stir in enough water to make a pourable batter. Ladle about ¼ ~ ⅓ cup of batter on to the hot pan. Spread it around using the back of the ladle into a round dosa. Drizzle 1~2tsp oil on the dosa and cook until golden brown on both sides, about 2~3 minutes per side. Serve hot with chutney and/or curry.

Vegetable stuffing for Dosa

While the batter is soaking, make the vegetable saute. It takes about 15 minutes to make it. Heat oil in a pan, add cumin seeds and once the seeds start to splutter add green chilies, curry leaves and the chopped carrot & green beans. Cover the pan and cook until the veggies are just fork tender. Season with salt and set aside until ready to use. Veggies are not cooked until mushy, they are cooked only until fork tender. Also curry is lightly spiced with just green chilies.

Why is soaking important for the recipe?

Soaking is very important when working with whole grains because it gives the grains a chance to absorb the water and cook evenly. Also whole grains are easily digestible when soaked.

Taste Test

These wheat dosa turn out slightly crispy and absolutely delicious. You can serve them with or without the filling. Make sure to serve with your favorite chutney.

Tips

Use either regular or white whole-wheat flour or Indian atta or chapati flour. Brown rice flour can be used as a healthier alternative to rice flour.Add veggies like grated carrot or finely chopped onions to the batter to make it colorful and delicious.Use homemade or store-bought buttermilk or yogurt instead of water to add tanginess to dosa.