Wheat Dosa Recipe (Godhuma Dosa) – Instant South Indian Breakfast

What is Dosa

Dosa is a thin, crispy, and savory South Indian crepe or pancake made from a fermented rice and lentil batter. Traditionally served for breakfast, it’s loved across India and around the world for its delicious flavor, light texture, and versatility.

While the classic dosa is made from urad dal and rice, Indian cuisine has evolved to include many dosa variations to suit different tastes and dietary needs. One such popular variation is the Wheat Dosa, also known as Godhuma Dosa. I also add rava to the batter for extra crunch.

Instant Wheat Dosa Recipe

Unlike the traditional Dosa, which requires fermentation, this Instant Wheat Dosa (also called Godhuma Dosa or Wheat Rava Dosa) is quick, easy, and made with basic pantry staples. It’s a no-fermentation dosa recipe that comes together in just minutes—perfect for a busy weekday breakfast or a light evening snack.

This recipe is a variation of the classic Rava Dosa, but with wheat flour as the base ingredient, making it a good low-calorie alternative. These thin, crisp crepes are vegetarian, customizable, and can be made fresh any time you crave a comforting South Indian meal.

🌾 Wheat Flour

Use organic whole wheat flour for best results. It’s also called Godhuma in Tamil and Atta in Hindi. Be sure to sieve the flour to avoid lumps in the batter.

🍚 Rice Flour

Adds crispiness to the dosa. It helps balance the softness of wheat flour and gives the crepes a lightly crunchy texture.

🌟 Semolina (Rava/Sooji)

Also known as Bombay Rava, this is coarsely or finely ground husked wheat. It’s what makes the dosa super crispy! Use fine or medium semolina—easily found in Indian grocery stores or on Amazon.

🥣 Yogurt (Curd)

Adds a slight tang and golden color to the dosa. It enhances both the flavor and texture. Use plain yogurt (dairy or plant-based if vegan).

🌿 Aromatics & Seasonings

Boost the flavor of your wheat dosa with these Indian herbs and spices: mustard seeds, cumin seeds, finely chopped onions, jalapeños or Indian green chilies, fresh cilantro, curry leaves, and ginger paste. These aromatics give the dosa batter a delicious earthy aroma and depth of flavor.

🧈 Ghee or Oil

While not pictured above, ghee is traditionally used for its rich, nutty flavor. Feel free to substitute with regular cooking oil or vegan ghee for a dairy-free version.

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. 

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. 

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. 

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