Wheat dosa/Godhuma dosa is a traditional South Indian breakfast/snack! Similar to Rava dosa, it's an instant dosa recipe that's vegetarian, healthy, and tasty! You can make them in under 30 minutes!
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What is Dosa
Also, known as savory Indian crepe or pancake is made using fermented lentils and rice batter. It is one of the most popular South Indian breakfasts. However, we Indians have come up with many variations to the traditional dosa! Wheat Rava Dosa which a popular variety.
Here are some popular dosa recipes on the blog - Quinoa Dosa, Buckwheat Crepes, Oats Carrot Dosa, and Potato Dosa.
South Indian cuisine
My love for any South Indian meal is unconditional. Having grown up in a typical Tamil Brahmin household and enjoyed eating all the various dishes from this wonderful cuisine, I can proudly say it is one of my favorite cuisines! South Indian meals are popular and have gained cult status all over the world. According to me, Idli and Dosa are the pioneers of this trend.
Instant Wheat Dosa Recipe
Compared to the traditional one, this Wheat Rava Dosa is an instant recipe where no fermentation is required. It can be made using basic pantry staples. This makes it a quick and easy South Indian breakfast or snack recipe. It also just a variation to the traditional Rawa dosa. Since this is an instant godhuma dosa recipe, you can make it anytime you are craving for it.
These instant crepes also fit in the category of low-calorie recipes making it a preferred option. Preparing the batter is a 10-minute job. It can then be stored in the fridge for a week. This way, you can make fresh crepes any time of the day. It is a vegetarian meal and can be customized based on your needs and palate. You can also use the same batter (but thicker) to make wheat flour uttapams/pancakes.
Ingredients needed 🧾
While you can make plain wheat dosa using just the flours, adding a couple of ingredients like these can make it even more delicious to taste.
Wheat flour - Organic whole wheat flour is preferred. It's also known as godhuma in Tamil or Atta in Hindi. Sieve and use.
Rice flour - They help in making the crepes crispy.
Semolina - Also known as rava/rawa, sooji, or cream of wheat is coarsely or finely ground husked wheat. That's what gives it a crispy texture. Use fine or medium semolina also known as Bombay Semolina. It can be found in any Indian grocery store or on Amazon.
Yogurt - It gives a nice flavor and color to this South Indian breakfast/snack.
Aromatics - Mustard seeds, cumin seeds, onions, jalapenos (you can also use the Indian green chilies), cilantro, curry leaves and ginger (It can be freshly grated or in paste form. Diluting it with little water makes it easy to mix with the batter) are added to the dosa batter. The aromatic Indian herbs give the wheat dosa an earthy and aromatic flavor.
Ghee (not shown in the pic above) - It's essential when making these Indian crepes as it lends a nice nutty flavor. However, you can use regular cooking oil or vegan ghee instead.
How to make it 🔪
In a vessel add sieved whole wheat flour, rice flour along with semolina/Rava. Mix using a whisk.
To that add, yogurt, diluted ginger paste, minced jalapenos, chopped cilantro, and finely chopped onions.
Add salt and then prepare a thin batter by adding water very gradually using a whisk. The batter should have a thin pouring consistency.
Let it rest for 15-20 minutes. Semolina tends to absorb water after soaking, so batter may become thick. Add more water if the batter becomes thick.
Meanwhile, prepare the tempering. In a tadka pan, temper mustard seeds, cumin seeds, and curry leaves. Fry for 30 seconds and then pour this over the batter. Mix it all together.
Heat a Tawa/skillet. Smear it with oil or ghee. Begin to pour the batter from the outside to the inside. Do not try to spread it like a regular dosa or a pancake. The technique is similar to making a traditional rawa dosa.
Drizzle oil or Dairy Free Ghee around it and let it cook on a medium flame for a couple of minutes. (BTW, I got a lot of questions about this oil canister with a brush. While I got mine from a local store in India. I found something similar on Amazon. )
Flip it to the other side and cook it the same way. Take it off the Tawa and continue the same process with the remaining batter. Remember to stir the batter well before making each crepe.
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Serving suggestions 🍽
Always serve Godhuma dosa hot! Here are some side dishes that pair well with wheat dosa. You can use a variety of Indian chutneys like coconut chutney, green chutney, or Andhra chutney.
It can also be served with Sambhar or my favorite - Molagapodi! This makes a delicious and nutritious South Indian breakfast or snack that is loved by all across ages.
Top recipe tips 💭
Instead of yogurt, you can also use buttermilk or water. This Wheat dosa recipe can be halved, doubled, or tripled if required. For more flavor, add coconut pieces and cashews in the batter. You can even make it plain without any onions, cilantro, and jalapenos. You can also sprinkle some cheese on top if making for children.
FAQs 📖
Use a seasoned nonstick pan or a cast iron pan to make this godhuma dosa. The pan has to be hot when you pour the batter but when cooking it, lower the flame and let it cook on low to medium flame for a couple of minutes. Once the edges begin to leave the pan, flip it to the other side. Also, as seen in the video, do not spread the batter like a pancake, instead, just pour it all over the pan.
If it is not crispy, add a tablespoon of rice flour to the batter and thin it out by adding some more water. The consistency should be like a rava dosa batter. Also cook it on low-medium flame for longer time for the dosas to turn crisp. If it breaks, it means the batter is too runny. Add a few spoons of flour and rava to the batter and adjust the consistency.
Yes, godhuma dosa batter can be frozen for up to 2 months. Transfer to a plastic container with a tight-fitting lid. The frozen batter should be thawed 24 hours in the refrigerator before use. The dosa batter stays good in the fridge for a week. Give it a stir before using.
Yes, you can easily make godhuma dosa or Rava dosa vegan.
Use dairy-free yogurt or vegan buttermilk or skip adding it altogether and just use water instead to prepare the batter. Also, swap ghee with any other cooking oil or vegan ghee.
More batter-based recipes
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Recipe 📖
Instant Wheat Rava Dosa
Equipment
- Tawa/skillet
Ingredients
To prepare the batter
- 1 cup whole wheat flour
- ½ cup rice flour
- 2 tablespoon semolina or rava
- 1 cup yogurt
- 1 tablespoon ginger paste
- 1 Jalapeno minced
- ¼ cup Cilantro
- ½ onion finely chopped
- Salt
- Water as required
To prepare the tempering
- 1 teaspoon oil
- 2 teaspoon mustard seeds
- 2 teaspoon cumin seeds
- 5-6 curry leaves
To prepare the wheat dosa
- Oil or ghee for cooking
Instructions
To prepare the batter
- In a vessel add sieved whole wheat flour, rice flour along with semolina/Rava. Mix using a whisk.
- To that add, yogurt, diluted ginger paste, minced jalapenos, chopped cilantro, and finely chopped onions.
- Add salt and then prepare a thin batter by adding water very gradually using a whisk. The batter should have a thin pouring consistency. Let it rest for 15-20 minutes.
- Add more water if the batter becomes thick. Meanwhile, prepare the tempering.
To prepare the tempering
- In a tadka pan, temper mustard seeds, cumin seeds, and curry leaves. Fry for 30 seconds and then pour this over the batter. Mix it all together.
To prepare the wheat dosa
- Heat a Tawa/skillet. Smear it with oil or ghee.
- Begin to pour the batter from the outside to the inside. Do not try to spread it like a regular dosa or a pancake. The technique is similar to making a traditional rawa dosa.
- Drizzle oil or ghee around it and let it cook on a medium flame for a couple of minutes.
- Flip it to the other side and cook it the same way. Take it off the Tawa and continue the same process with the remaining batter.
India gate flours says
Thank you for sharing such healthy dosa recipe. Never knew wheat flour can be used to make dosa. India Gate Flour offers the whole wheat flour that has all the nutrients required by our body.
Priya says
Thank you.
kavita pant says
Thanks for he recipe....I loved the oil brush you used......where can one get it from.
Priya says
Hi, actually so many of you asked me this, that I have shared the link in my post now. You can check it out. 🙂 Thank you.
stephanie says
This recipe was so fabulous and easy to make.
Priya says
Glad to hear that! Thank you
Kushigalu says
Wheat dosa is one of my favorite and prepare it often. This looks delicious
Cyndy says
Thanks for the easy directions. I love all of these spices!
Ella White says
This was brilliant and so easy to make. I think it will be a family favourite going forward.
Priya says
happy to hear that. Thank you
kim says
This recipe was fabulous! So easy and tasty! I'll definitely be making again!
Sisley White says
What a great combo! This sounds absolutely delicious.
Andrea Metlika says
What a flavorful breakfast/snack. They sound wonderful!
Priya says
Thank you. Do give it a try
Emily Liao says
This dosa was amazing! The texture was chewy and perfect.
Lisa Huff says
What a great combo with the jalapenos, ginger, and cilantro! Not to mention all those spices. I bet your house smells amazing!
Jere Cassidy says
Thanks for going in-depth on how to make this dosa and the wonderful video to help me understand how to prepare this.
Kushigalu says
One of my favorite dosa recipe to try. Your version looks so delicious too.
Caitlyn Erhardt says
Love how simple this is and that I can make it in my Instant Pot. Thanks for a great recipe!
Patty at Spoonabilities says
I have never even heard of dosa and am so excited to try this! I love the colors and all the flavors in here!