Godhuma Dosai refers to an instant dosa made using whole wheat flour. It does not require any fermentation and can be put together within minutes. This dosa is a great option for breakfast or a light dinner, when you don’t have anything planned.
In today’s post, I am going to share with you all our family recipe for Godhuma Dosai.
What goes into Godhuma Dosai?
‘Godhumaavu‘ or ‘Godhuma‘ is Tamil for ‘wheat flour’. Hence, ‘Godhuma Dosai‘, as stated above, is a dosa made using wheat flour.
This dosa is made in a similar way to Rava Dosa. Rice flour is mixed with wheat flour, along with finely chopped onions, green chillies and curry leaves. Curd and water are added in, as is a simple tempering of mustard seeds and asafoetida. The runny batter is then poured over a hot pan and cooked on both sides.
Godhuma Dosai turns out beautifully lacy and crispy when done right, and tastes super delicious. This is an instant dosa that you can prepare quite fast, though the technique might require a bit of practice.
Letter W for the A-Z Recipe Challenge
I’m sharing this recipe in association with the A-Z Recipe Challenge.
The A-Z Recipe Challenge is a group of enthusiastic food bloggers who cook dishes using ingredients in alphabetical order, every month. This month, we are using ingredients from the letter W.
I chose ‘wheat flour’ as my star ingredient for the month, and decided to showcase these Godhuma Dosai recipe using it.
How to make Godhuma Dosai or Instant Wheat Flour Dosa
Here is how we make them.
Ingredients (makes about 12 dosas):
- 1 cup wheat flour
- 3/4 cup rice flour
- Salt to taste
- 1/4 cup thick curd
- 3 cups of water or as needed
- 2 sprigs fresh curry leaves
- 2-3 green chillies
- 1 medium-sized onion
- 1 teaspoon cumin seeds
- 1/8 teaspoon asafoetida
- 1 teaspoon oil + more as needed to make the dosas
- 1 teaspoon mustard seeds
1. Take the wheat flour and rice flour in a large vessel. Add in salt to taste.
2. Add in the curd.
3. Chop the onion, green chillies and curry leaves finely. Add to the vessel.
4. Add in the asafoetida and cumin seeds.
5. Add in enough water to bring the batter to a runny consistency. It should be quite liquid-y and free-flowing but not very watery. I used 3 cups of water. Mix everything together to make a lump-free batter. Check out the video below to get an idea of how the batter consistency should be.
6. Heat 1 teaspoon oil in a small tempering pan. Add in the mustard seeds and allow them to sputter. Add this tempering to the batter too. Mix well.
7. Keep the batter aside, covered, for about 20 minutes. This helps the flours to soak in the flavours of the other ingredients.
8. When the batter has rested, heat a thick dosa pan on high flame. When the pan is nice and hot, turn the flame down to medium. Now we will start making the Godhuma Dosai. Pour a ladleful of the batter over the pan, then take a little more of the batter and pour into the gaps, sort of filling them up. Drizzle some oil all around the dosai. My video of Instant Ragi Onion Dosa above gives an idea of how to go about pouring the batter.
9. Let the dosai cook on medium flame for 2-3 minutes, then gently loosen it using a spatula. Flip it over. Cook on the other side on medium flame for a couple of minutes too. Transfer the dosai to a serving plate. Serve hot, with Basic Coconut Chutney or this lovely Aati Kachina Thakkali Kozhambu.
10. Prepare dosai from all the batter in a similar manner.
Tips & Tricks
1. Adjust the amount of water you use, depending upon the consistency of the batter you require. Remember that the batter is supposed to be runny and free-flowing.
2. Adjust the amount of green chillies you use depending upon your personal taste preferences.
3. Do not use more than the specified amount of curd, otherwise the dosas might stick to the pan.
4. My mom makes these dosas on a regular iron pan, while I don’t seem to be able to do that. I prefer using a non-stick pan. I would suggest using a non-stick dosa pan, for best results.
5. The above proportions yield dosas that are nice and crunchy. However, if you want them very crispy, you may increase the amount of rice flour to 1 cup.
6. You may omit the onions, if you do not prefer using them.
7. Making these Godhuma Dosai requires a technique similar to Rava Dosai, patience, perseverance and practice. If you are a beginner at making these dosas, please do not give up – keep at it, and it does get better.
8. For best results, chop the onions, green chillies and curry leaves really fine. You may add in some finely chopped ginger too.
9. Use slightly sour curd, for best results.
10. Don’t miss out on letting the batter sit for about 20 minutes, after mixing. This helps the batter to soak in the flavours from all the ingredients.
11. Due to the use of wheat flour and asafoetida, this recipe is NOT gluten-free. There’s curd going in too, so this is NOT vegan or plant-based either.
Did you like this recipe? Do tell me, in your comments!