Godhuma Dosa or Wheat Flour Dosa in an instant dosa that you can make without any grinding or fermenting. I absolutely love this dosa because it is lacy, crispy and reminds me of Rava Dosa.
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 and making it is time consuming.
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!
Do also try my recipes for Pesarattu | Moong Dal Chilla | Andhra Moong Dal Dosa, Paruppu Adai | Mixed Dal Dosa from Tamil Nadu, and Ragi Dosa | Nachni Dosa.
I had first posted this recipe in April 2014 and have now updated it with step-by-step instructions and better pictures.
Recipe for Godhuma Dosa | Wheat Flour Dosa
Godhuma Dosa | Wheat Flour Dosa
Ingredients
- 1 Cup Wheat Flour
- 1 Cup Rice Flour
- 5 Cups Water
- 4 to 6 Green Chillies
- 1 tbsp Cumin Seeds
- 10 to 12 Curry Leaves
- Salt to Taste
- Oil to Make the Dosas
Instructions
- Grind the green chillies and cumin seeds to a coarse paste.
- Cut the curry leaves to small bits.
- Mix together the wheat flour, rice flour, chilli-cumin paste, salt, and curry leaves.
- Slowly add water and mix well to form a thin batter.
- Grease the surface of a non-stick tava with 1/2 tsp oil.
- Heat the tava till it is really hot.
- Pour 1/2 cup batter from the outside edge to the inside to form a thin lacy dosa.
- Let the dosa cook for 2 to 3 minutes till the surface dries out.
- Turn the heat down.
- Using a sharp spatula, loosen the edges of the dosa and flip it over.
- Let the flip side cook for 1 to 2 minutes.
- Flip over and fold in half.
- Serve hot with Molaga Podi or Senaga Pindi Pachadi.
Step-by-Step Instructions to Make Godhuma Dosa | Wheat Flour Dosa
- The Preparations
- Pound or grind green chillies and cumin seeds together to form a coarse paste.
- Tear or cut the curry leaves to small pieces.
- Pound or grind green chillies and cumin seeds together to form a coarse paste.
- Making the Batter for Godhuma Dosa
- To a large vessel, add wheat flour, rice flour, chilli-cumin paste, salt and chopped curry leaves.
- Gradually add the water and mix well to form a batter should thin with the consistency of buttermilk/milk. Thin batter gives you a crisp dosa. If you want a softer dosa, reduce the water by 1/2 cup.
- To a large vessel, add wheat flour, rice flour, chilli-cumin paste, salt and chopped curry leaves.
- Making the Godhuma Dosa | Wheat Flour Dosa
- Grease the surface of a non-stick or iron tava using 1/2 tsp oil. You cannot avoid oil for this dosa.
- Over high flame, heat the tava till its hot. If the tava is not hot, the dosa will not be lacy and will be soggy.
- When the tava is hot, turn down to low.
- Immediately, pour (do 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 up to medium-high.
- If you need a really crisp edge, drizzle a few drops of oil along the outer edges of the dosa.
- Rotate the pan so that the dosa is evenly cooked.
- Use a sharp, 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.
Tips
- 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. 🙁
I would love to hear from you!