wheat dosa recipe, instant atta dosa recipe | crisp godhuma dosa recipe

wheat dosa recipe with step by step photos – an instant dosa recipe made with whole wheat flour (atta), onion, herbs and spices.

being fans of fermented dosa, there are some instant dosa recipes too that we like e.g. instant dosa, rava dosa, ragi dosa, oats dosa, onion rava dosa etc. this instant atta dosa is also a favorite. its very easy to prepare. you just need to mix all the ingredients and allow the batter to sit for 30 minutes. later you can make the dosas.

when the dosa batter is resting, you can prepare coconut chutney. you can also prepare the batter overnight and refrigerate, so that in the morning you can quickly prepare breakfast. the ease of this recipe makes it a good option for breakfast or even for brunch or a quick snack. in the recipe, the batter is prepared with water. to get a slight sour taste, i have added lemon juice. you can also use butter milk instead of water to make the batter.

the recipe method i am sharing is to make a crisp version of atta dosa. we are not so fond of the soft version, as they taste more like chapatis. but the crisp version does not taste like chapatis. however, you do get the taste of atta in the dosa.

some tips to get the crispness in the wheat dosa:

1. the tawa has to be hot before you pour the batter or else you won’t get the net effect.
2. pour the batter a little from a height, so that you get the net effect.
3. the batter has to be of a thin flowing consistency.
4. whole wheat dosas takes a longer time to cook. so only when the base is crisp and golden, then flip.
5. use a well seasoned iron/cast iron pan to make these dosas or use a thick bottomed non stick pan.

always add the herbs and spices in the batter. this way the dosa taste better than the plain ones. these dosas have to be served hot. you can serve them with idli-dosa podi or with coconut chutney. the leftover batter can be refrigerated for a day.

if you are looking for more dosa varieties then do check cheese dosa, sago dosa, benne dosa, schezwan masala dosa and masala dosa recipe.

atta dosa or wheat dosa recipe below:

4.25 from 4 votes

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instant wheat dosa recipe | godhuma dosa recipe

prep time

5 mins

cook time

20 mins

total time

25 mins

 

atta dosa recipe - instant crisp dosa made with whole wheat flour, onion, spices-herbs.

course: breakfasts, snacks

cuisine: south indian

servings: 2 to 3

author: dassana amit

ingredients (1 cup = 250 ml)

• 1 cup whole wheat flour or 120 grams whole wheat flour (atta)
• ¼ cup rice flour (chawal ka atta)
• 2.5 cups water or add as required
• 1 teaspoon chopped curry leaves or 5 to 6 chopped curry leaves
• 4 to 5 shallots, sliced or 1 small onion, chopped or 1/4 cup sliced shallots or chopped onions
• ½ teaspoon finely chopped ginger, you can also add 1 tsp ginger if you want
• a pinch of asafoetida (hing)
• ½ teaspoon jeera (cumin)
• 1 teaspoon lime juice
• salt as required

how to make recipe

making wheat dosa batter:

1. take 1 cup whole wheat flour and 1/4 cup rice flour in a mixing bowl.
2. add onions and all the following herbs+spices including lemon juice and salt.
3. 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.
4. 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.
5. cover the bowl and let the batter rest for 30 to 40 minutes.
6. after 30 minutes, you will see water floating on top and the flours will settle down.
7. mix the batter very well again, before you begin to prepare the dosas.

making wheat dosa:

1. 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.
2. with a ladle pour the dosa batter. start from the edges and move towards the center.
3. if there are big or small gaps, then fill them lightly with the batter.
4. on a low to medium flame, cook the dosa.
5. when the top side looks cooked, then sprinkle ½ to 1 tsp oil from the top and spread it all over the atta dosa with a spoon.
6. atta dosa takes a little longer time to cook than regular dosa. so cook till the base is golden and crisp.

7. 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.

8. cook the second side also till crisp and with some golden spots.
9. then flip and fold.
10. serve wheat dosa immediately. prepare all the dosas this way. the flours settles down at the bottom of the batter. so you have to stir and mix the batter very well every time you make dosa. 

11. in case the batter becomes thick after making a few dosas, then add some water and stir again.

12. serve wheat dosa with coconut chutney or dosa podi or any chutney of your choice.

how to make atta dosa or wheat dosa recipe:

1. take 1 cup whole wheat flour/atta and ¼ cup rice flour in a mixing bowl.

2. add the following ingredients- ¼ cup sliced shallots or ¼ cup chopped onions, 1 teaspoon chopped curry leaves, ½ teaspoon of finely chopped ginger, ½ teaspoon cumin seeds and pinch of hing.

3. 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.

4. 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.

5. now add 1 teaspoon lemon juice.

7. here is a pic showing the consistency. cover the bowl and let the batter rest for 30 to 40 minutes.

8. after 30 minutes, you will see water floating on top and the flours will settle down.

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