Wheat Dosa | Godhuma Dosa
Updated: June 2, 2022, By Swasthi
Crisp & delicious Wheat Dosa! Make these thin, lacy, beautiful and addictively delicious wheat dosa with my traditional recipe. Popularly known as godhuma dosa in South India, these instant crepes are always a hit in my home. These are sure to fulfil your snack cravings & also make a good breakfast. Serve them with a good chutney, podi or pickle and I am sure you will turn to them time and again.
Being a South Indian, I love all kinds of dosas – traditional fermented Dosa and the instant versions like this Rava dosa and the Oats dosa. While the traditional ones require some planning to soak, grind and ferment the rice-lentils, these instant dosas save you from all that additional work. Yet will satisfy your dosa cravings.
About Wheat Dosa
Wheat dosa is a popular South Indian Crepe made with wheat flour, rice flour, spices and herbs. Various ingredients like buttermilk, onions, and grated carrots are also optionally added.
In this post I share a good old Grandma’s Godhuma dosa recipe. In a lot of traditional South Indian homes, these instant wheat dosas are commonly made by the women folks for their fasting dinners.
On religious occasions, a lot of them refrain from eating a full-meal and these wheat dosas are made for a fast and light dinner option. Growing up I would see my Mom and Grandma making these often for the same reason.
About this Recipe
This recipe will help you make crisp, delicious and lacy wheat dosa. Making these involves just 2 steps – mix all the ingredients to make a batter and then pour the batter over hot dosa tawa to cook them until crisp.
You can also make uttapam with the same batter. Pour the batter to make a slightly thicker uttapam and sprinkle veggies like carrots, onions and tomatoes.
These go well with any kind of Chutney like easy tomato chutney, mint peanut chutney, healthy curry leaves chutney, ginger chutney or capsicum chutney.
While I love adding some buttermilk or yogurt to make the wheat dosa batter, you are free to add some milk or even plain water. Buttermilk or yogurt imparts a unique flavor, makes your dosas golden and gives the wheat dosa a slight tang.
Milk imparts a milky and rich aroma and tastes different from the buttermilk version. If you want you can add 2 tbps milk per cup of wheat flour.
Photo Guide
How to Make Wheat Dosa (Stepwise photos)
Make batter
1. Add all the following ingredients to a mixing bowl.
- ½ cup wheat flour
- ¼ cup rice flour
- 1/8 teaspoon salt
- 1/8 teaspoon hing
- 1 pinch of cumin seeds
- 5 to 6 chopped curry leaves
- 1 green chilli finely chopped
- ¼ to ½ teaspoon grated ginger
- 2 tablespoons onions very finely chopped (optional)
- 1 tablespoon curd (yogurt) (optional)
I have not used onions here. If you use curd, you will get golden colored godhuma dosas.
2. Add water little by little as needed and make a thin batter. You will need about 1 to 1 ¼ cups (little more or less). Make sure the batter is thin to get a netted dosa. Break up lumps if you find any.
Make Wheat Dosa
3. If the tawa used doesn’t have a nonstick coating, grease the pan. Heat the pan and then pour few drops of oil. Spread it evenly all over with a piece of onion, cloth or kitchen tissue.
4. When the tawa is hot, pour the batter evenly from a little height in a circular pattern. Fill up the gaps. Do not try to spread like the regular dosas. Just pour it evenly. Ensure the pan is hot enough before pouring the batter.
5. Add little oil towards the edges & on the dosa as well. Cook the wheat dosas on a medium low flame. These dosas will take some time to cook. When done, the base of the dosa begin to turn golden crisp and the edges will leave the pan on their own.
6. Once done, flip the dosa and cook on the other side. This is optional. Thin dosas need not be cooked on the other side.
Serve wheat dosa with chutney.
To make the next wheat dosa, ensure the pan is hot and stir the batter well. The solids will settle at the bottom in the bowl. Give a good stir before pouring. If the pan is extremely hot, sprinkle little water to bring down the heat of the pan. Heat it again and then stir and pour. If the batter becomes to thick, pour little more water.
More dosa recipes
Oats dosa
Set dosa
Ragi dosa
Pesarattu
Instant moong dal dosa
Related Recipes
Recipe Card
Wheat Dosa | Godhuma Dosa
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ½ cup wheat flour (atta, 8 tbsps)
- ¼ cup rice flour (4 tbsps)
- ¼ teaspoon salt (adjust to taste)
- 1 pinch cumin seeds (jeera seeds)
- 5 to 6 curry leaves chopped finely
- 1 to 2 green chilies chopped finely
- 1 ¼ cup water (little more or less)
- 2 tablespoons ghee or oil
optional
- 2 tablespoons onions very finely chopped
- ¼ to ½ teaspoon ginger grated finely
- 1 teaspoon curd (yogurt, for flavor)
Instructions
Preparation
- 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.
How to Make Wheat Dosa
- 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.
Notes
- Ensure the onions are chopped very finely otherwise the the dosa may remain uncooked in some parts.
- Stir the batter well before making every dosa. The solids settle down at the bottom so it is essential to stir every time before pouring the batter.
- The pan has to be hot but not extremely smoking hot when you pour the batter. If it is not hot enough you won’t get the netted and crisp dosas.
- Also cooking them on a medium to low heat for some time is essential for crisp wheat dosas.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Wheat Dosa recipe first Published in February 2015. Updated and republished in June 2022.
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Ultimate recipe mam..
Most preferred on Ekadashi!
Thank u soo much for sharing great recipes. Tey are superb. Carry on with more great recipes
Thank you once again. Keep going .
Thanks Veena for the kind words. Sure will keep sharing
Thanks for sharing such a wonderful recipe?
🙂
I love to follow your recipes . Helps me very well
Thank you! Glad to know!
Glad to know Gretha
Very nice recipe and easy thanks for sharing . I tried and it came very well
Glad to know!
Thank you
Hi Swasthi,
I love your site& refer to it often. Just made your badam katli& godhum dosa.Came out well. I sent you an e mail. Did you get it.
Hello Ma’am,
Thank you so much! so glad to know they turned out good. Yes I received your mail and replied last night. Happy Diwali!
🙂
Can u tell me how to make rice flour at home? Also can we make wheat dosa without adding rice flour?
Soak rice for a few hours, drain completely and dry it on a cloth. It should be damp and not completely dry. Powder it in a grinder and sieve. Dry this flour completely or roast in on a low flame to remove the moisture. Yes you can make without rice flour but it doesn’t turn out that crispy. You should spread the batter like regular dosa and not pour like I have shown here.
Tried this and it came out so perfect! Crispy and healthy dosa?
Very good recipies . Turns out well . Thank you swasthi .
Welcome Suma
🙂
Wow healthy option….?
Thank you!
Do we need to add soda? N should I cook the dosa on a low heat?
Hi Sadiya,
Soda is not required. Don’t cook on a very high heat, medium heat is fine.
Thank you for your prompt replies.
Very nice and easy to prepare as per your teceipes
I tried hydrabadi chicken biriyani and dosa with sambar..taste is exactly same like resturent style.thnx for the recipe.
You are welcome Sohini,
Glad to know the food turned out good. Thanks for the comment
Hi Swasthi,
I tried this recipe, the texture and taste was perfect but while flipping the dosa it was breaking into 2 pieces. I didn’t make it too thin but still it happened every time. Please advise.
Also, which is the fastest method to cook curries in a non-stick pan, keeping in high flame without lid or cooking in low flame with lid covered?
If possible, please suggest some cooking tips to minimize the use of gas cylinder.
Hi Kavitha,
Try reducing the rice flour. I guess if the rice flour is not fresh then it breaks. You can try using milk instead of buttermilk. The fastest way to prepare curries is to cook covered on a low flame, adding less water and only as required. Cooking foods at high temperature not only consumes more gas but also the texture of food isn’t good.
These are some of the common tips. I think you know all these
Soaking rice and grains before cooking
Bringing all the ingredients to room temperature before cooking
Making dry curries & avoiding gravies
cooking directly in the pressure cooker instead of using bowls inside
Hope this helps
Hi Mugdha,
This recipe works well for me always. I am just wondering if you have used indian atta or wheat flour (from any other country). Since most indian atta sold is not very fine, it works well. I guess it doesn’t work with any other kind of wheat flour, if it is too fine. Hope this helps
hi swasthi , I saw ur wheet dosa recipe . i did that dosa but wheet dosa not come properly it s stickly in the tawa all broken but teast is good so pls kindly help me how to make dosa properly. how to i get wheet dosa like a normal dosa rply me.
Hi Sri devi
Did you try my recipe? This recipe works very well if you use a well seasoned and greased tawa or a non stick pan. If the batter becomes very thin then the dosa sticks up to the pan. Try adding little more rice flour and use the same batter..
amazing recipe ! tried it and loved it. keep up the good work swasthi 🙂
Thank you for this recipe it is yum. But when I made it my dosa breaks when I try to lift it off tawa.
Followed exactly..my Batter was thin like you said, tawa was hot, I waited sufficient time till the surface cracked and downside was golden brown. Still it breaks and becomes a sticky blob when I take it to the plate. Sticks to the spatula also.
Hi Raaj
Sorry to know you had a trouble. Pls, try by adding 1 to 2 tbsp more rice flour to the batter. Not sure why it is sticking up? did u use more curd?
nice and tasty?????
Thank you
I have tried some of the recipes. All have come out well. My husband and my son enjoyed the new taste. Thank you so much.
Welcome Vijaya
Happy to know you liked the food.
Thanks for trying the recipes.
🙂
Hi thanks for the recipe but I cannot copy paste it. I wanted to print it so that I can refer it while making…
Its hard to go online from kitchen and refer it.
Hi Seema
You are welcome.
Yes there is no print option on the blog. Will try to do it soon