1. In a mixing bowl, combine the wheat flour, rice flour, semolina (if using), and yogurt. 
2. Then gradually add 1 and 1/2 cup water while stirring to form a smooth batter.  
3. Mix well and make sure there should be no lumps. 
4. Now add onion chopped, cumin seeds, grated ginger, chopped green chili, coriander leaves, chopped curry leaves, red chili flakes, and salt to taste.  
5. Now again gradually add 1/2 cup water and mix well. 
6. The consistency should be slightly thinner than regular dosa batter. 
7. Cover the batter and allow the batter to rest for about 30 minutes to allow the flour to absorb the moisture. 
8. After 30 minutes open the lid and again mix.  
9. Now add olive oil or ghee to the skillet or tawa. 
10. Wipe with tissue paper. 
11. Pour a ladleful of the batter onto the center of the skillet and quickly spread it in a circular motion to form a thin dosa. 
12. You can make it as thick or thin as you prefer. 
13. Drizzle a little oil or ghee around the edges and middle of the dosa. 
14. Cook until the bottom turns golden brown and crisp. Mine too 6 minutes. 
15. Now flip the dosa using a spatula and cook for 2 minutes or so on the other side. Press it lightly with the spatula to ensure it cooks evenly. 
16. Once both sides are cooked to your liking, fold it and remove the dosa from the skillet and transfer it to a serving plate. 
17. Repeat the process with the remaining batter, greasing the skillet before making each dosa. 
18. Serve the instant wheat dosa hot with chutney, sambar, or any accompaniment of your choice.

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