Wheat Dosa Recipe (Crispy Godhuma Dosa)

wheat dosa served on a white plate with chutneys in 2 small bowls.

4.93 from 14 votes

Wheat Dosa Recipe (Crispy Godhuma Dosa)

This Wheat Dosa recipe is a quick, easy, crispy dosa variant made with a batter of whole wheat flour, rice flour, onions or shallots, herbs and spices. It is also called as Godhuma Dosa in Tamil or Atta Dosa in Hindi.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Snacks

Cuisine: South Indian

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 319kcal

Author: Dassana Amit

Ingredients

1 cup whole wheat flour or 120 grams whole wheat flour
¼ cup Rice Flour
2.5 cups water or add as required
1 teaspoon chopped curry leaves or 5 to 6 chopped curry leaves
4 to 5 shallots - sliced or 1 small onion, chopped or ¼ cup sliced shallots or chopped onions
½ teaspoon finely chopped ginger - you can also add 1 teaspoon ginger if you want
1 pinch asafoetida (hing)
½ teaspoon jeera
1 teaspoon lemon juice
salt as required

US Customary - Metric

Instructions

Making batter

Take whole wheat flour and rice flour in a mixing bowl.
Add onions and all the following herbs+spices including lemon juice and salt.
Then add 2.5 cups water or as required. Depending on the quality of atta, you can add less or more water.
The batter has to be flowing and thin. If the batter looks thick or has a medium consistency, then add more water.
If the batter looks very thin and runny, then add some rice flour.
Mix very well. There can be fine lumps of the atta like wet sand types, so break these while mixing. You can use your hands also to mix the batter. Even a wired whisk can be used.
Cover the bowl and let the batter rest for 30 to 40 minutes.
After 30 minutes, you will see water floating on top and the flours will settle down.
Mix the batter very well again, before you begin to prepare the dosas.

Spreading batter

Heat the tava or a non-stick pan. Let the tawa become hot. Grease the pan using a small piece of cotton fabric or paper napkin or half of a sliced onion, either of which has been dipped in oil.
Remember to use a well seasoned cast iron skillet or tawa.
With a ladle pour the batter. Start from the edges and move towards the center.
If there are big or small gaps, then fill them lightly with the batter.

Cooking wheat dosa

On a low to medium heat, cook the dosa.
When the top side looks cooked, then sprinkle ½ to 1 teaspoon oil from the top and spread it all over the wheat dosa with a spoon. Instead of oil you can also use ghee or butter.
This wheat flour dosa takes a little longer time to cook than the regular dosa. So cook till the base is golden and crisp.
Once the base becomes golden or crisp, then flip and cook the other side. Usually I cook both the sides. But you can just cook the base and when the top is also cooked, fold the wheat dosa and serve.
Cook the second side also till crisp and with some golden spots.
Then flip and fold.
Serve wheat dosa immediately. Prepare all the dosa this way. The flours settle down at the bottom of the bowl. So you have to stir and mix the batter very well every time you make dosa.
In case the batter becomes thick after making a few dosa, then add some water and stir again.
Serve wheat dosa hot with coconut chutney or dosa podi or any chutney of your choice like tomato chutney, peanut chutney, onion chutney etc.

Notes

You can also use butter milk instead of water to make the wheat dosa batter.
If you don't have rice flour then opt to add gram flour (besan) or chickpea flour.
Instead of shallots, you can use onions.
You can also add some grated coconut and chopped coriander leaves to the batter.
Remember that the consistency of the batter is thin and not thick or medium. If the consistency is medium to thick then your atta dosa will not be crisp but soft. The amount of water added to the batter makes a big difference to the texture of the wheat dosa.
The recipe can be scaled to make a smaller serving or a larger serving.

Nutrition