I have a number of dosa recipes on this blog – from adai, a multi-lentil rice crepe - kara dosai to healthy options like multi-grain dosa and variations like pesarattu and sponge dosa, this blog has it all. Obviously, dosa is one of our favorite breakfast recipes. Made into thin, crispy crepes, dosas are a staple at almost every South Indian household.
I usually have freshly prepared idli-dosa batter required for a week in my refrigerator. And it is such a boon, when you are pressed for time – breakfast/dinner gets made quite easily. I have been planning on posting my regular fail-proof recipes for idli and dosa, I don’t know why I have not posted them already. For today, I have an instant dosa recipe – that one that can be made in a jiffy – Wheat Dosa or Godumai Dosai. This has been my go-to recipe for the days when I out of my regular dosa batter. Funny story – growing up, I used to hate these every time my Amma prepared these at home. As life would have it, today I crave for these and my mom’s touch whenever I miss my parents. Ok, I digressed. With wheat dosa, there is no soaking time, grinding time or even fermenting time. You mix it water with whole wheat flour and rice flour, start making dosas immediately. Trust me, these are as good and crispy as plain dosas.
Checkout the breakfast recipes from this blog here!
To make Wheat Dosa | Godumai Dosai | Instant Dosa Recipe
What I used –
- Whole Wheat Flour, 2 cups
- Rice Flour, ¼ cup
- Salt, as required
- Water, as required
- Oil, to drizzle around the dosas
How I made –
1. In a bowl, mix whole wheat flour and rice flour along with salt. Add a cup of water and stir through. The batter would be thick and gluggy at this point. Add another ½ cup of water and mix it through. Make sure there are no lumps and the batter is smooth and is of dropping consistency.
2. Heat a flat pan/dosa tawa. Once hot, reduce the temperature to medium. Take a ladle full of prepared batter and pour it on the pan/tawa. Quickly spread it into a thin circle. Drizzle oil around the edges and cook until the bottom is golden brown. Flip the dosa onto the other side and cook for ten secs. Remove onto a plate. Repeat the same with rest of the dough.
3. Serve wheat dosas hot with a chutney of your choice. I served it with coconut mint chutney and tomato chutney.
- Adjust the quantity of water as needed. The batter should be neither too thick nor thin.
- My mom adds a teaspoon of cumin seeds to the batter and that is optional.
- Adding rice flour to the whole wheat flour, gives a crispness to the dosas.
- Make sure that the pan is hot when the batter is poured onto the pan. And then reduce the temperature to medium to get crispy dosas.
- It is optional to flip the dosa. If the dosa is thin and has cooked perfectly, no need to flip it.