wheat dosa recipe, how to make wheat dosa | godhuma dosa

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wheat dosa recipe, atta dosa recipe, godhuma dosa recipe

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

total time:
25minutes

wheat dosa recipe with step by step photos – an instant dosa recipe made with whole wheat flour (atta), onion, herbs and spices. it is also called as godhuma dosa.

wheat dosa recipe, wheat flour dosa

being fans of fermented dosa, there are some instant dosa recipes too that we like e.g. instant dosarava dosa, oats 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 wheat 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 buttermilk instead of water to make the batter.

the recipe method i am sharing is to make a crisp version of wheat 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.

tips to get crispness in 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 godhuma dosa tastes better than the plain ones. these dosa have to be served hot. you can serve wheat dosa with idli podi or with coconut chutney. the leftover batter can be refrigerated for a day.

more dosa varieties for you !

  • cheese dosa– an easy and tasty dosa variety made with leftover dosa batter.
  • ragi dosa – healthy dosa variety made with finger millet flour, idli rice and urad dal.
  • set dosa – this is a very soft, light and spongy dosa variety.
  • masala dosa – the recipe post shares both the method of preparing dosa batter as well as the potato masala.

wheat dosa

Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
wheat flour dosa recipe - instant crisp dosa made with whole wheat flour, onion, spices-herbs.
wheat dosa recipe, atta dosa recipe, godhuma dosa recipe
Course:breakfasts,snacks
Cuisine:south indian
Servings:2 to 3
Calories:317kcal

INGREDIENTS FOR wheat dosa

(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 wheat dosa

making wheat dosa batter

  • take 1 cup whole wheat flour and 1/4 cup 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.

spreading dosa batter for making wheat dosa

  • 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.
  • with a ladle pour the dosa batter. start from the edges and move towards the center.
  • if there are big or small gaps, then fill them lightly with the batter.

cooking wheat dosa

  • on a low to medium flame, cook the dosa.
  • 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.
  • atta dosa takes a little longer time to cook than 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 settles down at the bottom of the batter. 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 with coconut chutney or dosa podi or any chutney of your choice.

RECIPE TIPS

  • you can also use butter milk instead of water to make the wheat dosa batter.
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preparation to make wheat dosa or godhuma dosa

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

making atta dosa or wheat dosa recipe

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.

making atta dosa or wheat dosa recipe

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.

making wheat flour dosa recipe

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.

making wheat flour dosa recipe

5. now add 1 teaspoon lemon juice.

making godhuma dosa or wheat dosa recipe

6. season with salt as per taste. mix again.

making godhuma dosa or wheat dosa recipe

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

making godhuma dosa or wheat dosa recipe

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

making wheat dosa recipe

9. mix the batter very well again, before you start to prepare the wheat dosa.

making wheat dosa recipe

spreading dosa batter for wheat dosa

10. heat the tava or 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.

making wheat dosa recipe

11. with a ladle pour the dosa batter. start from the edges and move towards the center.

making wheat dosa recipe

12. if there are big or small gaps, then fill them lightly with the batter.

making wheat dosa recipe

cooking wheat dosa

13. on a low to medium flame, cook the wheat dosa.

making wheat dosa recipe

14. 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.

making wheat dosa recipe

15. wheat flour dosa takes a little longer time to cook than the regular dosa. so cook till the base is golden and crisp.

wheat dosa recipe, atta dosa recipe, godhuma dosa recipe, wheat flour dosa recipe

16. once the base becomes golden or crisp, then flip and cook the other side of godhuma dosa. usually, i cook both sides. but you can just cook the base and when the top is also cooked, fold the godhuma dosa and serve.

making whole wheat dosa recipe

17. cook the second side also till crisp and with some golden spots.

wheat dosa recipe, atta dosa recipe, godhuma dosa recipe, wheat flour dosa recipe

18. then flip the wheat dosa.

wheat dosa recipe, atta dosa recipe, godhuma dosa recipe, wheat flour dosa recipe

19. and fold.

wheat dosa recipe, atta dosa recipe, godhuma dosa recipe, wheat flour dosa recipe

20. serve wheat dosa immediately. prepare all dosas this way. the flours settle down at the bottom of the batter. so you have to stir and mix the batter very well every time you make wheat flour dosa. in case the batter becomes thick after making a few dosa, then add some water and stir again.

wheat dosa recipe, atta dosa recipe, godhuma dosa recipe, wheat flour dosa recipe

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

wheat dosa recipe, atta dosa recipe, godhuma dosa recipe, wheat flour dosa recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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14 comments/reviews

    • the batter is on the thinner side. its not thick. the consistency is like rava dosa batter. when you pour the batter, pour it from a certain height. the tawa should be hot. if the tawa is not hot, the netted effect won’t be there and the dosa also won’t become crisp. if the batter is even of medium consistency, then too the dosa will not be crisp. it will be soft. depending on the quality of atta, less or more water will be required.

  1. Hi dassana amit! Thanku so much for your easy and great recipes, can you please post IDLI PODI AND DOSA PODI RECIPE, as I loved it when I ate it at my South Indian friend’s house, best regards!!!!

  2. Tried this as well … tasted awesome(taste like rava dosa)…. but i guess the water content i added was more… so it remained soft. . . . 🙁 nice instant and quick

  3. hey, its so simple and in so short time i cd prepare it for my lazz sunday. dosas were so tasty… thanku dassana amit for very simple, easy and tasty recipe…

  4. Thank you Dassana. I have had atta dosas before, but was never inspired to make these at home until I saw your post. Likewise with the spring onion parathas. Appreciate your simple, illustrative and step by step instructions. Maybe next time I will try one of the complex recipes like the veg biryani. 🙂

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