Recipe: Wheat Dosa / Instant Wheat Dosa / Aate ka Chilla

Aviary Photo_131476465450834944Prep time: 10 minutes

Cooking time: 15 minutes

Serves: 6


  • Wheat Flour (Aata): 1 cup
  • Mustard seeds: 1/2 teaspoon
  • Green chili: 2, finely chopped
  • Onion: 1 tablespoon, finely chopped
  • Ginger: 1 Teaspoon, finely chopped or crushed
  • Tomato: 1 tablespoon, finely chopped
  • Curry Leaves: 3-4
  • Coriander leaves: 1 tablespoon, finely chopped
  • Curd: 1 tablespoon
  • Water: 1/2 cup or as required
  • Salt: 1/2 teaspoon or as required
  • Turmeric powder: 1/4 teaspoon
  • red chili powder: 1/2 teaspoon
  • Garam masala powder: 1/2 teaspoon
  • Ghee / Oil: Oil: 1 teaspoon and as required to roast the dosa


  • Mix aata, curd and water and whisk well. There should be no lumps. Keep aside.
  • Heat oil in a pan, add mustard seeds and curry leaves, when mustard seeds start to splutters, add onion and ginger. Sauté till light brown.
  • Add tomato and green chili and sauté till tomatoes are cooked.
  • Add this to the aata batter. Whisk well.
  • Add salt, turmeric powder, red chili powder, garam masala powder, coriander leaves and mix well.
  • Adjust water to get the dosa batter consistency (flowing consistency).
  • Heat a non-sticky tawa in high flame, medium the flame, spread 2 tablespoons of the batter on the tawa to a thin 3-inch diameter circle
  • Pour a few drops of oil over the dosa
  • Cook the dosa in medium flame until the edges start to rise a bit.
  • Gently flip it and cook till both sides are light brown and crispy.
  • Continue to cook the rest of the wheat dosas.
  • You may make it in mini dosa pan as well.
  • Serve hot.



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