Wheat Dosa Godhuma Dosa Recipes

WHEAT DOSA RECIPE | INSTANT WHEAT FLOUR DOSA | GODHUMA DOSA OR GODHI DOSE

Steps:

• firstly, in a large mixing bowl take ½ cup wheat, ½ cup rice flour, 2 tbsp rava and 1 tbsp curd.
• add in 1 tbsp curd and 1 cup water.
• whisk well making sure there are no lumps.
• further add ½ onion, 1 inch ginger, 1 green chilli, 2 tbsp coriander, 2 tbsp curry leaves, 1 tsp cumin and 1 tsp salt.
• also add ½ cup water or as required and prepare a flowing consistency batter like of rava dosa. else the dosa will not be crisp.
• rest for 20 minutes or till flour absorbs water.
• now check for consistency and add more water if required.
• now carefully pour the dosa batter over hot tawa.
• sprinkle ½ or 1 tsp of oil from the top.
• furthermore, let the base turn crispy golden brown. keep on medium flame to cook.
• finally, serve instant wheat dosa immediately with coconut chutney.

WHEAT DOSA | GODHUMA DOSA | ATTA DOSA

Steps:

• Take whole wheat flour and rice flour in a mixing bowl.
• Add onions and all the following herbs+spices including lemon juice and salt.
• Then add 2.5 cups water or as required. Depending on the quality of atta, you can add less or more water. The batter has to be flowing and thin. If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
• Mix very well. There can be fine lumps of the atta like wet sand types, so break these while mixing. You can use your hands also to mix the batter. Even a wired whisk can be used.
• Cover the bowl and let the batter rest for 30 to 40 minutes.
• After 30 minutes, you will see water floating on top and the flours will settle down.
• Mix the batter very well again, before you begin to prepare the dosas.
• Heat the tava or a non-stick pan. Let the tawa become hot. Grease the pan using a small piece of cotton fabric or paper napkin or half of a sliced onion, either of which has been dipped in oil.
• Remember to use a well seasoned cast iron skillet or tawa.
• With a ladle pour the batter. Start from the edges and move towards the center.
• If there are big or small gaps, then fill them lightly with the batter.
• On a low to medium heat, cook the dosa.
• When the top side looks cooked, then sprinkle ½ to 1 teaspoon oil from the top and spread it all over the wheat dosa with a spoon. Instead of oil you can also use ghee or butter.
• This wheat flour dosa takes a little longer time to cook than the regular dosa. So cook till the base is golden and crisp.
• Once the base becomes golden or crisp, then flip and cook the other side. Usually I cook both the sides. But you can just cook the base and when the top is also cooked, fold the wheat dosa and serve.
• Cook the second side also till crisp and with some golden spots.
• Then flip and fold.
• Serve wheat dosa immediately. Prepare all the dosa this way. The flours settle down at the bottom of the bowl. So you have to stir and mix the batter very well every time you make dosa.
• In case the batter becomes thick after making a few dosa, then add some water and stir again.
• Serve wheat dosa hot with coconut chutney or dosa podi or any chutney of your choice like tomato chutney, peanut chutney, onion chutney etc.

WHEAT DOSA | GODHUMA DOSA

Steps:

• To make godhuma dosa, add flour, salt, chilies, curry leaves, onions, ginger and cumin to a mixing bowl.
• Pour water little by little to make thin runny batter. If using curd you can also add it now.
• The batter has to be runny of free flowing (pouring consistency). Else add more water and bring it to the consistency.
• If using a pan that doesn't have a non-stick coating, heat it first and then add few drops of oil to the pan.
• Rub oil on the tawa with a small piece of onion or kitchen tissue.
• Heat it on a medium high flame. The pan has to be hot but not extremely smoking hot. When the tawa is hot enough. stir the batter well. (the trick here is hot pan but not smoking hot that it burns the dosa)
• Pour the batter from a little height starting from the sides all around the pan. Fill up the gaps if any. Do not spread it like a normal dosa.
• Drizzle some oil towards the edges & on the dosa as well. Let it cook on a medium to low heat.
• When it is cooked, you will see the edges leaving the pan on its own. Wheat dosa also turns golden and crisp. Lift the dosa with a wooden spoon.
• If the wheat dosa is very thin you don't need to cook on the other side. If it is thick then flip it and cook on the other side as well. Flip back and cook to get a crispy dosa.
• To make more dosas, if the tawa is extremely hot sprinkle little water. The water evaporates quickly, wait for the pan to heat again. Then stir the batter well with a ladle and pour it the same way.
• Serve wheat dosa with your favorite chutney.