Instant Wheat Rava Dosa

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!

Course Breakfast, Snack

Cuisine Indian, South Indian

Prep Time 10

Cook Time 15

Resting time 20

Servings people

Calories 178.71kcal

Author Priya Lakshminarayan

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.

Video

Notes

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 dosa 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 the dosa 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.

Nutrition