An easy Indian breakfast called Whole wheat flour/goduma/atta dosa is an instant recipe. Resembling a rawa dosa, these crepes are simply delicious to taste.
I can go on and on about my unconditional love for Dosa but there are many recipes here which speak about it more than enough! But the fact is that I cannot get over this simple Indian crepe/pancake. It is my comfort food and is also loved by all. There is only one problem with it and that too for the person preparing it. No one ever stops at one dosa and the person making it has to keep going on and on with no relief! I always prefer to make dosa for a small group rather than a large crowd. Else I would only be making dosa the whole night!
My mom and MIL are so sweet that they make any number of dosa for all of us with a smile on their face. Even if we offer to help, they never let us. That’s mom for you! I too, do that when it’s about my close family or friends. I enjoy preparing different dosa varieties and try to create a new variant every other time. For those who have been exposed to the word – Dosa for the first time now, let me tell you that it is one of the most popular Indian breakfast. Also know as Indian crepe/pancake, dosa batter is made using lentils and rice. However, we Indians have come up with many variations to the original dosa batter!
One of them is this one – Wheat Flour Dosa/Goduma Dosa. While the original dosa recipe requires overnight fermentation, this one is an instant fix. I am positive that someone lazy like me would have thought of this recipe first! While many religiously soak the rice and lentils and then grind and ferment it, I am one of those who always think of making a dosa last-minute and then I frantically call my MIL/aunt to check if they have an instant recipe in their kitty. I was in this situation yesterday and my aunt came to my rescue. She suggested that I can make dosa using wheat flour! Wow..30 years as a South Indian and I didn’t know this!
I was all excited to give it a try. Since this is an instant dosa recipe, you can make it anytime you are craving for it. In a vessel
add whole wheat flour
, rice flour
, salt and chopped onions. In a tadka pan
, temper mustard seeds
, cumin seeds
, asafoetida
, curry leaves
and chopped green chillies. Fry for 30 seconds and then pour this over the flour.
Then make batter by adding buttermilk (yogurt + water). The batter should have a thin pouring consistency. Add dried or freshly chopped cilantro to the batter. Whisk
it all together. Heat a tawa
/skillet. Begin to pour the batter from the outside to the inside. Do not try to spread it like a regular dosa. The technique is similar to making a rawa dosa. Drizzle oil
around it and let it cook on medium flame for a minute or two. 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. Serve them warm with some coconut chutney or green chutney. This wheat flour dosa can be served for breakfast or you can also enjoy it as lunch or dinner like I do. Its filling and delicious to enjoy as any meal. Also be prepared to make many dosas as it is quite addictive and you can eat it non stop. I must agree that I was pretty impressed with this dosa variety. It’s crispy and soft all at the same time. I am just glad that I got to know of this recipe now even though this late in my life!
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!
- 1 cup whole wheat flour
- 1/2 cup rice flour
- 1 onion, chopped
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of asafoetida
- 3-4 curry leaves
- 2-3 green chillies
- 1-2 glasses of buttermilk
- Cilantro for garnish
- Salt as required
- Oil as required
- In a vessel add whole wheat flour, rice flour, salt and chopped onions. In a tadka pan, temper mustard seeds, cumin seeds, asafoetida, curry leaves and chopped green chillies. Fry for 30 seconds and then pour this over the flour.
- Then make batter by adding buttermilk (yogurt + water). The batter should have a thin pouring consistency. Add dried or freshly chopped cilantro to the batter. Whisk it all together. Heat a tawa/skillet. Begin to pour the batter from the outside to the inside. Do not try to spread it like a regular dosa. The technique is similar to making a rawa dosa. Drizzle oil around it and let it cook on medium flame for a minute or two. 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. Serve them warm with some coconut chutney or green chutney.
- You can use water instead of buttermilk if required.
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Already a fan of dosa? Check out these delicious dosa recipes that will leave you craving – Masala Dosa with Sweet Potato Filling, Adai Dosai with Tomato Almond Chutney, Mysore Masala Dosa, Masala Dosa with Tomato Almond Chutney, Potato Dosa, Instant Carrot & Oats Dosa/Crepes, Green Peas Crepes/Dosa and Chutney Dosa.
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