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
Equipment
- 1 Litre Bowl
- 10" Tava
- Turning Spatula
- Ladle or Small Cup
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 Godhuma dosa and flip it over.
- Let the flip side cook for 1 to 2 minutes.
- Flip over and fold the Godhuma Dosa in half.
- Serve the Godhuma Dosa hot with Molaga Podi or Senaga Pindi Pachadi.
Nutrition
Step-by-Step Instructions to Make Godhuma Dosa | Wheat Flour Dosa
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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.
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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.
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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. 🙁
Have to make this one! As it happens many times when I want to make dosa and not having batter ready 😛 Loved the idea…
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
Godhuma dosa and rava dosa are my favorites! In fact both are easy to make and is delicious as well.
This is just brilliant Aruna..Thank you so much for sharing xx
Yes please!!!
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…. 🙂
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.
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 🙂
First time here….Love the idea of whole wheat flour dosa….Dosa looks crisp and yum….
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 🙂
Love eating this! So quick to make 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.
I make this too!
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.
Wow! Loved the freshly made instant dosa. Thanks for sharing this simple to make recipe.
I am glad you liked it!
I have bookmarked this recipe Aruna. It looks lacy and crispy just like rava dosa but much easier and faster!
I have bookmarked this recipe Aruna! This is like enjoying rava dosa without the hassle and wait 🙂 I will try this recipe for sure!