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 & tasty! You can make them under 30 minutes!
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!
In fact, 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.
What is Dosa?
Also, know as savory Indian crepe or pancake is made using fermented lentils and rice batter. It is one of the most popular South Indian breakfast.
However, we Indians have come up with many variations to the traditional dosa! One of them is this one - Wheat Rava Dosa which one popular variety.
Why make this
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.
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.
What is it made of
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.
- 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.
- Yogurt - It gives a nice flavor and color to this South Indian breakfast/snack.
- Jalapenos - You can also use the Indian green chilies.
- Cilantro and curry leaf - The aromatic Indian herbs give this dish an authentic taste.
- Ginger - It can be freshly grated or in paste form. Diluting it with little water makes it easy to mix with the batter.
- Mustard seeds and cumin seeds
- 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 instead.
How to make it
Since this is an instant godhuma dosa recipe, you can make it anytime you are craving for it.
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.
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.
(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.
What to serve with it?
Top tips for making this recipe
Organic whole wheat flour is preferred. Use fine or medium semolina also known as Bombay Semolina. It can be found in any Indian grocery store or on Amazon.
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.
The consistency of the batter determines the texture of the Rava dosa. A runny batter is what creates that porous texture for wheat dosa similar to Rava dosa.
If it is not crispy, add a tablespoon of rice flour to the batter and thin it out by adding some more water, however, make sure the batter isn't too thin.
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.
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.
Can you make it vegan? 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.
Can you freeze the batter? 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.
More batter-based recipes
If you’ve tried this Instant Wheat Rava Dosa or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
Instant Wheat Rava Dosa
To prepare the batter
To prepare the tempering
To prepare the wheat dosa
- Oil or ghee for cooking
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.
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