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Wheat Dosa | Godhuma Dosa
Wheat dosa is an easy Instant dosa variety made with whole wheat flour, rice flour, onions, spices, and herbs. It is also known as Atta Dosa or Godhuma dosa in South India and is a popular breakfast or snack option served with chutney.
Equipment
Ingredients
- 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
Instructions
Preparation
- 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.
Video
Notes
Ensure the batter consistency is smooth and thin (watery) for crispy wheat dosa. 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.
For best results, use a non-stick or well-seasoned cast-iron skillet to make these dosa.
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.
You can also use buttermilk instead of water to make wheat dosa. Or use 1-2 teaspoons of yogurt in combination with water to give dosa a slight tang.
Nutrition
Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 315mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 61IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 1mg
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