Karacha Dosai or Godhuma Dosai is perfect for days when there is not enough time to cook a meal or dinner. This Instant Wheat Dosai takes less than 15 minutes to make and is perfect filling meal.
Story of my weeknights – what to cook? Kids have classes, would not be back home until 7 pm and by 7.15 PM, amma, I am hungry!
This is the dilemma that every mother/woman faces. This week, the theme I chose for the blogging marathon is ‘Quick dishes’. These are dishes like this Karacha Dosai, that come in handy on days when we are literally scrambling around between chores and just want to get food on the table. Oh, but wait! I have to make sure that it satisfies the taste buds of my biggest critic.
Dosai is something that makes both my little critics very happy. The oldest critic (my husband) would rather have idli, but all of three of us (my boys and me) prefer dosai over idlis.
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I do not make the regular idli / dosai batter that often and hence it gives me a chance to try out these instant dosai varieties. This instant wheat dosai is something I make very often at home.
Apart from these I also make many of the whole grain flour dosais which are not only healthy, but has a different flavor profile.
The Ragi / millet dosai is very healthy and flavorful, but is an acquired taste that may take couple of tries before you love it. But remember, it is very healthy and gives you a good serving of whole grain in the diet.
If you have a sweet tooth, you will definitely like this sweet ragi / millet dosai.
One other dosai that is very crispy and quick to make is this oats dosai. You can also make it gluten-free using the cream of wheat instead of semolina.
Preparation time – 10 minutes
Cooking time – 2 minutes per dosai
Difficulty level – easy
Ingredients to make Karacha Dosai – (makes about 10 dosais)
- Wheat flour – 1 cup
- Rice flour – ½ cup
- Buttermilk – 1 cup (sour buttermilk if available)
- Salt – to taste
- Cumin seeds – 1 ½ tsp
- Green chilies – 2 (finely chopped)
- Curry leaves – few
- Cilantro – a handful (finely chopped)
- Ginger – 1 teaspoon (finely grated)
- Oil – 1 teaspoon plus more to cook the dosai
- Mustard seeds – 1 tsp
- Asafetida – ¼ tsp
Procedure –
- In a large bowl, add the flours. Mix well and add the cumin seeds, chopped green chilies, ginger, curry leaves, cilantro and salt.
- Add the sour buttermilk and mix. Add enough water to make a very loose batter. Using a whisk, mix well to ensure that there are not many lumps.
- The batter for Godhuma Dosai should be quite liquid. This will ensure lacey dosai.
- Heat a small and add one teaspoon oil. Add mustard seeds and asafetida and let it splutter. Add this seasoning to the doasai batter and mix.
- Heat the dosai pan and pour the thin batter around quickly to make a circle. For this Karacha Dosai we do use the ladle to smear the top of the dosai. So make sure that you use enough batter to make the dosai.
- Add oil around and cook the godhuma dosai on one side until golden brown. Flip over and cook the other side.
- Serve the Instant Wheat Dosai with sambhar, chutney or Milagai podi.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Karacha Dosai – Instant Wheat Dosai – Godhumai Dosai
Equipment
- pan
- bowl
- spatula
Ingredients
- 1 cup Wheat flour
- ½ cup Rice flour
- 1 cup Buttermilk Sour buttermilk if available
- to taste Salt
- 1 ½ teaspoon Cumin seeds
- 2 Green chilies Finely chopped
- few Curry leaves
- a handful Cilantro Finely chopped
- 1 teaspoon Ginger Finely grated
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- ¼ teaspoon Asafetida
Instructions
- In a large bowl, add the flours. Mix well and add the cumin seeds, chopped green chilies, ginger, curry leaves, cilantro and salt.
- Add the sour buttermilk and mix. Add enough water to make a very loose batter. Using a whisk, mix well to ensure that there are not many lumps.
- The batter should be quite liquid. This will ensure lacey dosai.
- Heat a small and add one teaspoon oil. Add mustard seeds and asafetida and let it splutter. Add this seasoning to the doasai batter and mix.
- Heat the dosai pan and pour the thin batter around quickly to make a circle. For this dosai we do use the ladle to smear the top of the dosai. So make sure that you use enough batter to make the dosai.
- Add oil around and cook the dosai on one side until golden brown. Flip over and cook the other side.
- Serve with sambhar, chutney or Milagai podi.
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