Wheat dosa is an easy instant dosa variety made with whole wheat flour, rice flour, onions, spices, and herbs. This savory instant crepe is also known as Atta Dosa or Godhuma Dosa in South India. It is a popular breakfast or snack option served with chutney, pickle, sambar, or even a dollop of ghee.
I'm sharing how to make crispy wheat dosa at home with a texture similar to Rava dosa.
Instant Wheat Dosa was my go-to dosa recipe for my daughter when she was a toddler. She loved dosa and it was so easy and quick to make this atta dosa since it requires no soaking or fermentation and can be made instantly.
About Wheat Dosa
Wheat dosa is a wholesome South Indian crepe made with whole wheat flour (atta), rice flour, herbs, and spices. It is also popularly known as Atta dosa or Godhuma's dosa in South India.
It is an instant variety of dosa that requires no soaking or fermentation.
Wheat dosa can be made soft and thick or thin and crispy. Today, I'm sharing the crispy version of this dosa.
You can also add veggies like onions, and carrots to it or even buttermilk or yogurt for that slight tang.
It's a nutritious and delicious dish that's simple and quick to make by mixing all the ingredients to make batter and then making dosa.
Wheat flour dosa can be served with chutney, and sambar for breakfast or snack.
Flour: Whole wheat flour (atta) is the main ingredient for this Instant dosa recipe. It adds a wholesome, nutty flavor.
Rice flour: A small amount of rice flour is used to enhance the crispiness of the Instant dosa.
Onion: These add a nice texture and flavor to the wheat dosa. You can also add carrots.
Ginger and Green Chilies: Finely chopped ginger and green chilies add a hint of warmth and spiciness to the dosa. You can adjust the quantity as per your taste preference.
Spices: Salt, pepper, and cumin seeds (zeera) for seasoning the dosa. Cumin seeds add a warm and earthy flavor to the dosa.
Herbs: Fresh curry leaves and cilantro add aroma and flavor to the dosa.
Water: to make the batter. You can also use some buttermilk, yogurt, or milk to make the batter.
Oil: For cooking the dosa. You can also use ghee.
How To Make Wheat Dosa (Stepwise Photos)
1 - Mix the dry ingredients, wheat flour, rice flour, salt, pepper, and cumin seeds in a bowl.
2 - Add water and make a smooth and thin batter. Make sure the batter is thin to get the net dosa.
3 - Add onions, ginger, green chili, cilantro, and curry leaves. Adjust water if required.
4 - Rest the batter for 10 mins.
Make Wheat Dosa
5 - Heat the Tawa (flat griddle) on medium heat. If Tawa is not non-stick, grease it by adding a few drops of oil when hot. Spread it with an onion or kitchen tissue.
6 - Mix the batter well before pouring it over the hot tawa. The flour tends to settle at the bottom of the bowl so mix well before making dosa.
7 - Pour a ladle or two from a height in a circular pattern moving from the inside to the out. Fill any big gaps (if any).
8 - Drizzle or spray oil near the edges and on the dosa.
9 - Cook wheat dosa on medium heat until the base is golden and crispy.
10 - Once the base is golden, loosen the edges of the dosa and flip it.
11 - Cook the other side until crispy.
12- Flip back and fold. Wheat Dosa is ready!
Repeat these steps with the remaining batter to make dosas. To make the next wheat dosa, make sure to do these two things.
- Check if the pan is hot but not super hot. If the tawa is too hot, sprinkle water to bring down the heat.
- Mix the batter before pouring it over the hot tawa. The flour tends to settle at the bottom of the bowl so mix well before making dosa.
To make crispy wheat dosa, ensure the batter consistency is smooth and thin (watery). Thick or medium consistency batter will give soft dosa. The texture of dosa can vary based on the amount of water used.
Use finely chopped onions or the dosa may be uncooked in those parts.
I recommend using a non-stick or well-seasoned cast-iron skillet to make this dosa and for the best results.
Ensure the tawa is hot (not extremely hot) before pouring the batter. Hot tawa will give the net effect.
Stir the batter well before pouring to make dosa. Flour tends to settle at the bottom so it's best to stir every time before pouring the batter.
Pour the batter from a little height (as shown in the video) to get the net look like rava dosa.
You can also use buttermilk instead of water to make wheat dosa. Or use yogurt in combination with water to give dosa a slight tang.
Frequently Asked Questions
Leftover batter can be refrigerated for 1-2 days. Make sure it's stored in an airtight container. You may need to add a little water and mix well if the batter thickens upon refrigeration.
Ideally, you want to serve atta dosa straight away. But leftover dosa can be stored in the fridge in an airtight container for 1-2 days. Reheat in a skillet until crispy. I would recommend making the dosa batter ahead of time and keeping it covered in the fridge so you can make dosa just when it's time to serve.
Wheat dosa is made primarily with wheat flour, while regular dosa is made with a combination of rice and urad dal. Wheat dosa is usually quicker to make and doesn't require soaking or fermentation like regular dosa. The texture and taste also differ, with wheat dosa having a unique nutty flavor.
More South Indian Recipes
I hope you enjoy this Wheat Dosa Recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Wheat Dosa | Godhuma Dosa
- 1 cup wheat flour 120 grams
- ½ cup rice flour 60 grams
- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste, freshly cracked
- 1 teaspoon cumin seeds zeera
- ¼ cup red onions finely chopped
- ½ teaspoon ginger minced or grated, optional
- 1 green chili finely chopped, optional
- ¼ cup cilantro chopped
- 5-6 curry leaves
- 3 cups water
- 4-5 tablespoons ghee or Oil, as required
- To make wheat dosa, add wheat flour, rice flour, salt, pepper, and cumin seeds to a mixing bowl.
- Add water and make a smooth and thin batter. Make sure the batter is thin to get the net dosa. If using curd, add it now.
- Stir in onions, ginger, green chili, cilantro, and curry leaves. The batter has to be runny, free flowing (pouring consistency) Adjust water if required.
- Rest the batter for 10 mins.
How to Make Wheat Dosa
- Heat the Tawa (flat griddle) on medium heat. If Tawa is not non-stick, grease it by adding a few drops of oil when hot. Spread it with an onion or kitchen tissue.
- Mix the batter well and pour a ladle or two of the dosa batter from a height in a circular pattern moving from the inside to the out. Fill up the big gaps. (if any). Do not spread the batter like you do for regular dosa.
- Drizzle or spray oil near the edges and on the dosa.
- Cook wheat dosa on medium or medium low heat until the base is golden and crispy.
- Once the base is golden, loosen the edges of the dosa and flip it. Cook the other side until crispy. If the wheat dosa is very thin, you can skip cooking the other side.
- Flip back and fold. Wheat Dosa is ready!
- Repeat these steps with the remaining batter to make dosas. To make more wheat dosa, check if the pan is hot but not super hot. If the tawa is too hot, sprinkle water to bring down the heat. Next mix the batter well before pouring it over the hot tawa.
- Serve Wheat dosa with your favorite chutneys.
Update Notes: This post was originally published on Sep 16, 2014, but was republished with, step-by-step instructions, new photos, tips, and a video in Oct of 2023.