Wheat Flour Dosa

Wheat flour/godhuma dosa recipe with step by step pics. This instant godhuma dosa is made with wheat flour along with some other flours, onion, tomato and spices.

There are some instant dosa recipes too that we make like Rava dosa, Oats dosa, Besan dosa, Karam dosa…etc., But our favorite Wheat dosa, that too this kind needs less work. For this dosa, wheat flour is the main ingredient. Rava and rice flour gives more crispiness and jowar flour helps to dosa easy to come off the pan.

This dosa is an instant dosa, very simple and easy to make within minutes. you just need to mix all the ingredients and allow the batter to sit for 10 minutes. later you can make the dosas.

when the wheat dosa batter is resting, you can prepare toppings by cutting just 2 ingredients. You can also prepare the batter overnight and refrigerate, so that in the morning you can quickly prepare breakfast. or if there is any leftover batter on hand you can refrigerate and use with in 2 or 3 days. There are many variations in making this dosa. I will show you a few in this recipe and I will post more variations later in a few days. The ease of this recipe makes it a good option for breakfast or even for brunch or a quick snack.

The recipe here i am sharing is to make crisp version of wheat dosa. we are not so fond of the soft version however, the soft version also tastes very good.

TIPS FOR CRISPY DOSA

  1. The tawa or pan has to be hot before you pour the batter or else you won’t get the net effect.
  2. The batter has to be of thin flowing consistency.
  3. Pour the batter a little from a height, and use a small cup or tumbler or drinking glass to make ease of pouring the batter. Start pouring the batter from the edges first instead of starting from the center. So that the dosa roasts evenly.
  4. Wheat dosa takes a little longer time to cook. so only when the base is crisp and golden, then flip or take it off the tawa.
  5. Use a well-seasoned iron/cast iron pan to make these dosas or use a thick bottomed non-stick pan.

These dosas have to be served hot. you can serve wheat dosa with mango or any pickle you like if you want more spiciness, or with coconut or peanut chutney. With the topping we use, this dosa doesn’t need any chutney. These dosas are very filling.

WHEAT DOSA

PREP TIME:7 MINS COOK TIME:20 MINS  TOTAL TIME:27 MINS (with 1 pan) COURSE:BREAKFASTS,SNACKS, LUNCH OR DINNER  CUISINE: SOUTH INDIAN  SERVINGS: 2-3 (1 CUP = 250 ML) Makes: apprx 10

INGREDIENTS

  • 1 cup whole wheat flour 
  • 1/4th cup rice flour
  • 1/8th (1/2 of 1/4th cup)cup jowar flour (optional)
  • 1/8th cup sooji/rava (optional)
  • 2 to 2.5 cups water or add as required
  • 1/2 big onion – chopped finely
  • 1 big tomato – chopped finely
  • 1 teaspoon jeera
  • 1 teaspoon salt/as required
  • 1 pinch baking soda

INSTRUCTIONS

  1. Take wheat flour, rice flour, jowar flour, sojji, jeera, salt and a pinch baking soda in a mixing bowl.
  2. Then add 2-2.5 cups water or as required. Depending on the consistency of the batter, you can add more water. the batter has to be flowing and thin. If the batter looks very thin and runny, then add some rice flour.
  3. Mix very well. It is better to use your hands to mix the batter to get smooth and lump free batter. Even a whisk can be used.
  4. Let the batter rest for 10 to 15 minutes.
  5. While the batter is resting, we can prepare for toppings to save time. Cut onions and tomatoes. Take pappula podi ready.
  6. Mix the batter very well again, before you begin to prepare the dosas.
  7. Heat the tawa/non-stick pan, grease the pan with a little oil.  Let the tawa become hot. You can check to see the pan is ready by sprinkle a few drops of water. If the water sizzles, then it’s ready. Then reduce flame. Mix the batter again and take it in a small cup/laddle and start pouring. Always start pouring the batter from the edges, then go towards center.
  8. Keep pouring the batter in circles until the center of the pan is covered with batter. If there are any gaps, then fill them lightly with the batter.
  9. Sprinkle the dosa with some pappula podi then add onions, tomatoes only on one half of dosa. Sprinkle 1 to 2 tsp oil from the top and make sure the oil is all over the atta dosa.
  10. Cook dosa on a low to medium flame.
  11. Wheat flour dosa takes a little longer time to cook than the regular dosa. So cook till the base is golden and crisp. You don’t have to flip this dosa. We can just fold the part which has no veggies on to the veggies part and take it into the plate.
  12. Prepare all dosas this way. The flour settles down at the bottom of the batter. So you have to stir and mix the batter very well every time you make wheat flour dosa.
  13. If the batter becomes thick after making a few dosas, then add some water and stir/mix again.
  14. Serve wheat dosa immediately as is or with coconut chutney or peanut chutney or dhalia chutney any pickle of your choice.

Variations:

  1. You can make plain dosa without podi and eat with any chutney and podi of your choice.
  2. Sprinkle any other powders (podi). ex. curry leaf powder, chiguru powder/tamarind leaf powder, gun powder, peanut powder, chitlam podi, elipaya mirappodi…etc., on dosa. Or you can use combinations.
  3. You can use any veggies as toppings like grated carrot, green onions, cilantro, ginger, green chillies, any grated veggies or cheese too.

step by step with photos

  1. Take 1 cup of wheat flour/atta, 1/4th cup rice flour, 1/8th cup Jowar four, 1/8th cup sooji/rava, jeera 1 tsp, salt 1 tsp and 1 pinch of baking soda in a mixing bowl.

2.  Add 2 to 2.5 cups (with the same cup used to measure flour) of water or as required. Depending on the atta, you can add less or more water. The batter has to be flowing consistency and thin. If the batter looks thick, then add more water. If the batter looks very thin and runny, then add some rice flour. It is suggestible to use hand to get smooth batter without lumps.

3. Chop the onion and tomato into fine or small pieces. keep the pappula podi (roasted chana dal/dalia/putnalu) and oil ready.

4. Heat the tawa/non-stick pan, grease the pan with a little oil.  Let the tawa become hot. You can check to see the pan is ready by sprinkle a few drops of water. If the water sizzles, then it’s ready. Then reduce flame. Take batter in a small cup/laddle and start pouring. Always start pouring the batter from the edges, then go towards center.

5. Keep pouring the batter in circles until the center of the pan is covered with batter. If there are any gaps, then fill them lightly with the batter.

6. Sprinkle the dosa with some pappula podi then add onions, tomatoes only on one half of dosa. Sprinkle 1 to 2 tsp oil from the top and make sure the oil is all over the atta dosa. Cook dosa on a low to medium flame.

7. Wheat flour dosa takes a little longer time to cook than the regular dosa. so cook till the base is golden and crisp. You don’t have to flip this dosa. We can just fold the part which has no veggies on to the veggies part and take it into the plate.

8. Serve wheat dosa immediately as is or with coconut chutney or peanut chutney or dhalia chutney any pickle of your choice. Prepare all dosas this way. The flour settle down at the bottom of the batter. So you have to stir and mix the batter very well every time you make wheat flour dosa. If the batter becomes thick after making a few dosas, then add some water and stir/mix again.

Wheat flour dosa

Here I am showing a few combinations and variations in step by step photos.👇

Variations:

  • With Chiguru podi/tamarind leaf powder.
  • Tamarind leaf powder and onions.
  • Chiguru podi, onions and tomatoes.
  • Pappula podi, chiguru podi, onions, tomatoes.
  • Pappula podi, grated carrot, green onion, red onions.

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