Being a South Indian, I love all kinds of dosas – traditional fermented Dosa and the instant versions like this Rava dosa and the Oats dosa. While the traditional ones require some planning to soak, grind and ferment the rice-lentils, these instant dosas save you from all that additional work. Yet will satisfy your dosa cravings.
About Wheat Dosa
Wheat dosa is a popular South Indian Crepe made with wheat flour, rice flour, spices and herbs. Various ingredients like buttermilk, onions, and grated carrots are also optionally added. In this post I share a good old Grandma’s Godhuma dosa recipe. In a lot of traditional South Indian homes, these instant wheat dosas are commonly made by the women folks for their fasting dinners. On religious occasions, a lot of them refrain from eating a full-meal and these wheat dosas are made for a fast and light dinner option. Growing up I would see my Mom and Grandma making these often for the same reason.
About this Recipe
This recipe will help you make crisp, delicious and lacy wheat dosa. Making these involves just 2 steps – mix all the ingredients to make a batter and then pour the batter over hot dosa tawa to cook them until crisp. You can also make uttapam with the same batter. Pour the batter to make a slightly thicker uttapam and sprinkle veggies like carrots, onions and tomatoes. These go well with any kind of Chutney like easy tomato chutney, mint peanut chutney, healthy curry leaves chutney, ginger chutney or capsicum chutney. While I love adding some buttermilk or yogurt to make the wheat dosa batter, you are free to add some milk or even plain water. Buttermilk or yogurt imparts a unique flavor, makes your dosas golden and gives the wheat dosa a slight tang. Milk imparts a milky and rich aroma and tastes different from the buttermilk version. If you want you can add 2 tbps milk per cup of wheat flour.
How to Make Wheat Dosa (Stepwise photos)
Make batter
- Add all the following ingredients to a mixing bowl.
½ cup wheat flour¼ cup rice flour1/8 teaspoon salt1/8 teaspoon hing1 pinch of cumin seeds5 to 6 chopped curry leaves1 green chilli finely chopped ¼ to ½ teaspoon grated ginger2 tablespoons onions very finely chopped (optional)1 tablespoon curd (yogurt) (optional)
I have not used onions here. If you use curd, you will get golden colored godhuma dosas. 2. Add water little by little as needed and make a thin batter. You will need about 1 to 1 ¼ cups (little more or less). Make sure the batter is thin to get a netted dosa. Break up lumps if you find any.
Make Wheat Dosa
- If the tawa used doesn’t have a nonstick coating, grease the pan. Heat the pan and then pour few drops of oil. Spread it evenly all over with a piece of onion, cloth or kitchen tissue.
- When the tawa is hot, pour the batter evenly from a little height in a circular pattern. Fill up the gaps. Do not try to spread like the regular dosas. Just pour it evenly. Ensure the pan is hot enough before pouring the batter.
- Add little oil towards the edges & on the dosa as well. Cook the wheat dosas on a medium low flame. These dosas will take some time to cook. When done, the base of the dosa begin to turn golden crisp and the edges will leave the pan on their own.
- Once done, flip the dosa and cook on the other side. This is optional. Thin dosas need not be cooked on the other side. Serve wheat dosa with chutney. To make the next wheat dosa, ensure the pan is hot and stir the batter well. The solids will settle at the bottom in the bowl. Give a good stir before pouring. If the pan is extremely hot, sprinkle little water to bring down the heat of the pan. Heat it again and then stir and pour. If the batter becomes to thick, pour little more water. More dosa recipesOats dosaSet dosaRagi dosaPesarattuInstant moong dal dosa Related Recipes
Recipe Card
Wheat Dosa recipe first Published in February 2015. Updated and republished in June 2022.
