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
Makes: 10-12
Time: 45 Minutes
Ingredients
- 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
- Oil
Method
- 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.
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. 🙁
Wow! Loved the freshly made instant dosa. Thanks for sharing this simple to make recipe.
I am glad you liked it!
Sending some virtually in your direction! If you love Rava Dosa, you will love this dosa. It tastes almost the same without all the hassle.
I make this too!
This dosa looks like rawa dosa. I like the texture and looks very crispy.
Absolutely, but much easier to make. Does not stick. Does not need much oil. Do try it.
Love eating this! So quick to make too!
Aaah.. Dosa for me is a big “If” and so much preparation in general. This makes up for quick recipe.. loved it.. Thank you for sharing it with us Aruna 🙂
First time here….Love the idea of whole wheat flour dosa….Dosa looks crisp and yum….
Yummy… my mom used to make this for dinner almost every week, a nice change to usual idli or dosa…. yours looks so perfect and crispy 🙂
we also like Godhuma dosa we prepare frequently. i prepare batter with sour curd instead of water. You try next time .
I want to know Kandipodi from yr great cooking.
Thank you for the tip. Will post kandi podi soon.
This dosa looks lovely Aruna! Unfortunately, whenever I make such instant dosas (even rava dosa), the whole batch is mostly a write-off (as your first one is, the crows thing made me laugh!). Need to get my head around making these…
Do try it. This is far easier than Rava Dosa…. 🙂
Yes please!!!
This is just brilliant Aruna..Thank you so much for sharing xx
Godhuma dosa and rava dosa are my favorites! In fact both are easy to make and is delicious as well.
I have to make this. Can it get better than this? No fermentation and a wheat dosa! Wow.
I take so many of these dosas for granted that they don’t figure in my to-make-and-blog list. Strange, isn’t it, how we take the everyday for granted?:-)
It is…and for some reason…always looking for fancier and elaborate stuff for blogging whereas we forget that simple charms the people much more since it is doable :).
Truer words were never spoken
Have to make this one! As it happens many times when I want to make dosa and not having batter ready 😛 Loved the idea…