Most weekdays breakfasts consist of quick and easy Upma, Idli, Poha, or Sevai. On weekends, however, I have the time and the luxury to try dishes that need some time. Dosas, of assorted types, dominate weekend breakfast menus. One family favourite is Rava Dosa. However, getting Rava Dosa right is a matter of practice. On the other hand, Godhuma Dosa (Wheat Flour Pancakes) are far easier to make and don’t stick to the pan like Rava Dosa has a tendency to do.
At the same time, Godhuma Dosa are crisp, lacy, and absolutely delicious!
How to Make Godhuma Dosa or Wheat Flour Dosa
Time: 45 Minutes
- Wheat Flour – 1 Cup
- Rice Flour – 1 Cup
- Water – 4 Cups
- Green Chillies – 3
- Cumin Seeds – 1 tsp
- Curry Leaves – 8 or 10
- Salt to Taste
- Mix wheat flour and rice in 4 cups of water.
The batter should thin with the consistency of buttermilk/milk. Add some more water, if required.
- Chop green chillies into fine pieces.
- Pound green chillies and cumin seeds together to form a coarse paste.
- Add the green chilly-cumin paste to the batter.
- Tear the curry leaves into small pieces and add to the batter.
- Add salt to the batter and mix well.
- Heat a non-stick tava.
- Add 1/2 tsp oil and spread well.
- When the tava is hot, turn down the heat.
- Pour (not spread) 1/2 cup batter onto the tava, starting from the inner edge and coming to the centre.
The dosa will be lacy.
- Turn the heat to medium-high.
- Drizzle about 1/4 tsp of oil along the outer edges of the dosa.
- Rotate the pan so that the dosa is evenly cooked.
- Use a flat spatula to loosen the dosa. Start from the outside and work your way to the centre.
- Flip the dosa over and cook for a couple of minutes.
- Serve hot with Senaga Pindi Pachadi or Khara Podi.
- The first dosa is almost always a write-off because the pan takes time to season. I make a small one and then feed it to the crows. 🙂
- Do use oil in making the dosas. Otherwise, it will not be crisp. 🙁