Godhuma dosa / Godumai dosai or instant wheat dosa is one easy breakfast, made within 20 minutes. Quick video, step by step post.
I hope all of you are tired of making Diwali sweets and savouries and tired of eating too. Preferring to spend less time at kitchen? This one is an instant version and more over healthy too with wheat flour.
I used to have this a lot of times before marriage. My mom makes this even for dinner. Mom makes few instant versions of dosas (karacha maavu dosa) for dinner. This is one among them.
I make this usually for breakfast though. Vj is not a big fan of this. He prefers Maida dosa over wheat dosa. If I am making dosa for me alone, then my options will be first oats dosa or my next option will be this one.
💭 Top tip
- After pouring the dosa over hot tawa, cook in medium flame for long time.
- It takes long time to get the results as seen in picture. So patience in key.
- Also I do not flip the dosa. As we cook for long time, the top also gets cooked as in rava dosai.
To prevent dosa from sticking and make perfect godhuma dosa :
- Tawa not greased well -Drizzle oil before pouring batter.
- Dosa pan itself could be the reason. I keep one dosa pan just for making dosai and never use it for making roti/ chapathi or paratha.
- Pouring batter before pan is hot. Make sure pan is hot while pouring. Later reduce to medium.
- Drizzle oil around along edges. You can also dip the dosa flipper (spatula) in water each time before using it.
- Batter could be too watery. Add little more flour to troubleshoot.
- If we try to take out the dosai before it gets cooked, it will be difficult to take out. So cook nicely.
Godhuma dosa, instant wheat dosa
Equipments (Amazon Affiliate links)
- Cast iron griddle
- ½ cup Wheat flour
- ¼ cup Rice flour
- 1 Onion
- 1 Green chilli
- 1 Ginger grated or finely chopped
- ¼ cup Buttermilk optional
- Water as needed
- 1 teaspoon Jeera/ Cumin seeds
- curry leaves - few
- Chop finely onion, green chilli. Take both the flour, onion, chilli, ginger and salt in a mixing bowl.
- Use a whisk and add water gradually and mix well. The batter should be watery, not too watery, but thin than the usual dosa batter. Add buttermilk if adding in this stage.
- Heat a dosa pan and grease with oil. Pour the batter first outer to form a ring and then in the middle to fill it.
- The dosa is supposed to be thin, so adjust the consistency of batter and also do not pour over and over.
- Drizzle some more oil and cook in medium flame. Flip if you want to cook both sides.
- I usually do not flip as it gets cooked easily.
- If dosa doesn't gets cooked while you cook one side, better to flip the dosa. I think without flipping, cooking the dosa in medium flame one side gives a crispy result.
- You can temper the batter with mustard, urad dal, curry leaves, green chillies and then sauté the onions, add it to the batter. My mom does that way.
- If you have sour leftover idli dosa batter, then you can add the wheat flour to that batter and mix and make dosa same way as above. Idli dosa batter can be upto 3-4 laddles.
- You can just add Jeera and salt to make this dosa skipping chilli, ginger and onion.
1. Chop finely onion, green chilli.
2. Take both the flour, onion, chilli, ginger and salt in a mixing bowl. Use a whisk and add water gradually and mix well.
3. The batter should be watery, not too watery, but thin than the usual dosa batter. You can use butter milk at this stage if adding.
4. Heat a dosa pan and grease with oil. Pour the batter first outer to form a ring and then in the middle to fill it.
5. The dosa is supposed to be thin, so adjust the consistency of batter and also do not pour over and over.
6. Drizzle some more oil and cook in medium flame. Flip if you want to cook both sides. I usually do not flip as it gets cooked easily.