Print

Wheat Dosa | Godhuma Dosa Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

Wheat Dosa, also known as Godhuma Dosa, is a delicious and nutritious South Indian crepe made primarily from wheat and rice flours. This recipe combines the earthy flavor of wheat with the crispiness of dosa, enhanced by aromatic spices like cumin seeds, black pepper, and infused with fresh ingredients such as onions, ginger, green chili, cilantro, and curry leaves. Perfect for a wholesome breakfast or snack, these dosas are thin, crispy, and require no fermentation, making them quick to prepare and enjoy with your favorite chutneys.

Ingredients

Scale

Dry 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)

Vegetables and Herbs

  • 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

Liquids and Fats

  • 3 cups water
  • 4–5 tablespoons ghee or oil (as required for cooking)

Instructions

  1. Prepare Ingredients: In a mixing bowl, combine wheat flour, rice flour, salt, freshly cracked black pepper, and cumin seeds.
  2. Make Batter: Gradually add 3 cups of water to the dry ingredients while stirring continuously to form a smooth and thin batter. Ensure it has a free-flowing, pouring consistency similar to traditional dosa batter.
  3. Add Fresh Ingredients: Stir in finely chopped onions, minced ginger, green chili, chopped cilantro, and curry leaves into the batter. Adjust water if needed to maintain thin consistency.
  4. Rest Batter: Let the batter rest for 10 minutes to allow flavors to meld together.
  5. Heat Tawa: Place a flat griddle (tawa) on medium heat. If it is not non-stick, lightly grease with a few drops of oil, spreading it with an onion piece or kitchen tissue.
  6. Pour Batter on Tawa: Mix batter well before use. Pour a ladleful of batter from a height in a circular motion moving from the center outward to fill gaps. Unlike traditional dosas, do not spread the batter with a spatula.
  7. Add Oil/Ghee: Drizzle or spray oil or ghee around the edges and on top of the dosa.
  8. Cook First Side: Cook on medium to medium-low heat until the bottom turns golden brown and crispy.
  9. Flip and Cook Other Side: Gently loosen the edges and flip the dosa. Cook the second side until it is crispy as well. For very thin dosas, this step can be optional.
  10. Final Fold and Serve: Flip the dosa back to the original side, fold it, and remove from the tawa. Repeat the process for remaining batter.
  11. Adjust Heat and Batter: If making more dosas, ensure the tawa is hot but not too hot; sprinkle water to reduce heat if necessary and mix the batter before each pouring to maintain consistency.
  12. Serve: Serve hot wheat dosas with your favorite chutneys or accompaniments.

Notes

  • Adjust the consistency of the batter by adding water; it should be thin and pourable for a crispy dosa.
  • If the tawa gets too hot, sprinkle water to cool it slightly to prevent burning the dosa.
  • Optional ginger and green chili add a subtle heat; omit if preferred mild.
  • Use ghee for authentic flavor and crispiness, but oil works equally well.
  • This dosa does not require fermentation, making it a quick and easy breakfast option.

Keywords: Wheat Dosa, Godhuma Dosa, South Indian Breakfast, Healthy Dosa Recipe, Crispy Dosa, Indian Crepe, Wheat and Rice Flour Dosa

Find it online: https://lucabites.com/wheat-dosa-godhuma-dosa-recipe/