Dinner

Wheat Dosa | Godhuma Dosa Recipe

Name: Wheat Dosa | Godhuma Dosa Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: South Indian
Ingredients: 1 cup wheat flour (120 grams); ½ cup rice flour (60 grams); 1 teaspoon salt (adjust to taste); ¼ teaspoon black pepper (freshly cracked, adjust to taste); 1 teaspoon cumin seeds (zeera); ¼ cup red onions (finely chopped); ½ teaspoon ginger (minced or grated, optional); 1 green chili (finely chopped, optional); ¼ cup cilantro (chopped); 5-6 curry leaves; 3 cups water; 4-5 tablespoons ghee or oil (as required for cooking)

Byluca Carter October 16, 2025October 16, 2025

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Introduction

Wheat Dosa, also known as Godhuma Dosa, is a thin and crispy South Indian crepe made from a simple batter of wheat and rice flour. Its subtle flavors enhanced with cumin seeds and fresh herbs make it a delightful and healthy breakfast or snack option.

The image shows three thin, folded crepes placed side by side on a white plate with a slight raised edge. The crepes have a golden-brown color with small holes on the surface and spots of green and purple, indicating herbs and onions mixed into the batter. The texture looks crispy around the edges and soft in the middle. In the top right corner, there is a small white bowl filled with a smooth orange sauce garnished with green herbs. The plate rests on a white marbled surface with a dark blue cloth partially underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup wheat flour (120 grams)
½ cup rice flour (60 grams)

1 teaspoon salt (adjust to taste)
¼ teaspoon black pepper (freshly cracked, adjust to taste)

1 teaspoon cumin seeds (zeera)
¼ cup red onions (finely chopped)

½ teaspoon ginger (minced or grated, optional)
1 green chili (finely chopped, optional)
¼ cup cilantro (chopped)

5-6 curry leaves
3 cups water
4-5 tablespoons ghee or oil (as required)

Instructions

Step 1: In a mixing bowl, combine wheat flour, rice flour, salt, black pepper, and cumin seeds.
Step 2: Gradually add water while stirring to make a smooth and thin batter. The consistency should be runny and free-flowing; adjust water if needed.
Step 3: Stir in the finely chopped onions, ginger, green chili, cilantro, and curry leaves. Let the batter rest for 10 minutes.

Step 4: Heat a flat griddle (tawa) over medium heat. If it is not non-stick, lightly grease it with oil or ghee and spread evenly using an onion or kitchen tissue.
Step 5: Mix the batter well and pour one or two ladles of batter from a height in a circular motion onto the hot tawa, filling any gaps without spreading the batter.
Step 6: Drizzle or spray oil near the edges and on top of the dosa. Cook on medium or medium-low heat until the base turns golden and crispy.

Step 7: Once golden, loosen the dosa’s edges and carefully flip it to cook the other side until crisp. For very thin dosas, cooking only one side is sufficient.
Step 8: Flip back and fold the dosa. Repeat the process with remaining batter, adjusting the tawa heat as needed by sprinkling a little water if too hot.
Step 9: Serve the warm wheat dosa with your favorite chutneys or accompaniments.

Tips & Variations

For extra tang, add a tablespoon of yogurt to the batter before resting.
Adjust black pepper and green chili for desired spice level.
Use ghee instead of oil for a richer flavor and crispier texture.

Adding finely grated carrot or chopped spinach can boost nutrition and color.

Storage

Store leftover dosas in an airtight container in the refrigerator for up to 2 days. Reheat on a hot skillet or in the oven to restore crispiness. Avoid microwaving as it may make the dosa soggy.

How to Serve

Two thin, golden brown crepes with specks of green and small holes cover most of a white plate with a textured rim. They are folded in half and layered so that the top crepe partially covers the bottom one, showing a lacy, slightly crispy surface with darker spots. To the side, a small white bowl holds a smooth, bright orange sauce topped with mustard seeds and fresh green curry leaves. The scene is set on a white marbled surface, with a folded dark blue cloth partially visible near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only wheat flour for this dosa?

Using only wheat flour may make the dosa denser and less crispy. The rice flour helps achieve a lighter texture and crispness, so it’s best to use the combination as suggested.

How thin should the batter be?

The batter should be runny and pour easily from the ladle without being watery. A thinner consistency allows the dosa to spread easily on the tawa and become nice and crispy.