Godhuma Dosa Recipe | Instant Wheat Flour Dosa

Godhuma Dosa/Wheat Flour Dosa is a South Indian breakfast recipe which can be prepared in no time. This is the instant dosa and no mess of soaking, grinding and fermenting the batter. You can make this dosa either plain or spicy as specified and both tastes equally good.

Ensure that the batter should be as thin as possible. If the batter is thick you will be able to pour, but the final dosa will not be crispy for a long time, it becomes soggy easily. Either use water or buttermilk to mix the batter. The batter must be poured from outer to inner tawa (as shown in the video). It cannot be spread like a normal dosa. Also, make sure it cooks on low flame only. Each dosa takes at least 3-4 mins to cook. Thinner the batter, you get more crispy and thin dosa. This dosa goes well with Coconut Chutney, Onion Tomato Chutney, and Idli Milagai Podi. Now let us see how to prepare this recipe.

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Godhuma Dosa Recipe | Instant Wheat Flour Dosa

Print Recipe

Crispy and tasty Godhuma Dosa.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
6 Dosa approx	10 minutes

Cook Time

20 minutes

Servings Prep Time 6 Dosa approx 10 minutes

Cook Time 20 minutes

Godhuma Dosa Recipe | Instant Wheat Flour Dosa Print Recipe Crispy and tasty Godhuma Dosa. CourseBreakfast CuisineSouth Indian Servings Prep Time 6 Dosa approx 10 minutes Cook Time 20 minutes Servings Prep Time 6 Dosa approx 10 minutes Cook Time 20 minutes

Ingredients

• 1/2 Cup Whole wheat flour/Atta
• 1 tbsp Rice flour
• 1/2 inch Ginger grated
• 1 Green chili finely chopped
• 1 tsp Cumin seeds/Jeera
• 1 tbsp Coriander leaves finely chopped
• 1 strand Curry leaves finely chopped
• salt to taste
• oil to apply on dosa

Servings: Dosa approx

Instructions

1. In a bowl except oil add all ingredients. Add little by little water and mix to a watery consistency without any lumps. (Instead of water you can mix with buttermilk too). You can even add finely chopped onion also.

   
2. It should be more watery than dosa batter. This batter cannot be spread as we do for normal dosa (ie from center to outer). This dosa should be poured from outer so that it spreads the inner space. So use a dosa pan which is a curved in the center. Now heat a dosa pan. Pour the batter from the outer to inner (as shown in the video). This dosa comes out very thin.

   
3. After a minute drizzle with oil. Let it cook on low flame. Once it becomes crispy and brown in color, flip the dosa to another side. From the pic, you can see how thin and crisp dosa is. You can see the spatula underneath the dosa.

   
4. Let the other side to cook on low flame till it becomes crisp and brown. Once done fold and serve immediately. Godhuma dosa is ready.

   

Recipe Notes

• At times I don't even add rice flour and it turns out crisp.
• If you like onion, finely chop and add to the batter.
• Each and everytime mix the batter before pouring on the dosa pan. If you feel the batter is thick add little more water.
• If you have idli batter skip rice flour and add a ladle full of idli batter to the mix. But I prefer this way only.

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You might also like Soft Idli, Paruppu Adai, Drumstick Leaves Adai, Upma.

Delicious and crispy Godhuma Dosa is ready to relish.

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