Instant Wheat dosai / Godhumai dosai

Instant Wheat Dosai (also known as Godhumai Dosai) is a healthy variation of the traditional South Indian dosa made with wheat flour instead of the usual rice flour. This easy-to-make, quick recipe is perfect for anyone looking for a nutritious and flavorful breakfast or snack. While it’s incredibly simple to prepare, there are a few key tips to get the perfect crispy texture and golden-brown dosa that everyone will love.

Why You’ll Love Instant Wheat Dosai

• Healthy Alternative: Wheat dosai is made with whole wheat flour, making it a healthier choice than regular dosas made from rice. It’s rich in fiber, which aids digestion and keeps you feeling fuller longer.
• Quick and Easy: No fermentation is required, which means this dosa can be made in just a few minutes, making it perfect for busy mornings or last-minute cravings.
• Flavourful and Versatile: The dosa has a deliciously crispy texture and pairs wonderfully with various chutneys, sambar, or vegetable curries, allowing you to customize the flavours based on your preference.
• Vegan-Friendly: This recipe is naturally vegan and egg-free, making it suitable for plant-based diets and anyone looking for a dairy-free option.
• Classic Comfort Food: It’s a popular breakfast dish in many South Indian households, often made for tiffin (evening snacks) and loved by children and adults alike.

How to Make Instant Wheat Dosai

Making Instant Wheat Dosai is very simple, and the method is similar to making a Rava Roast. To begin, mix wheat flour with water to form a smooth batter, and season it with spices like cumin, black pepper, and ginger. Heat a tava (griddle), pour the batter, and spread it out evenly. Cook it until crispy and golden brown on both sides.

A Family Favourite

Instant Wheat Dosai is a regular dish in my home, made often by my amma (mom) and paati (grandmother) for tiffin. They often pair this spicy wheat dosai with sweet dosai or jaggery dosai, creating a balanced and flavorful meal. The sweet jaggery dosai perfectly complements the spiciness of the wheat dosai, offering a delightful contrast of flavours.

Best Pairings

• With Kaara Chutney: This spicy chutney is the perfect complement to the wheat dosai, adding a punch of heat and flavor.
• With Coconut Chutney: For a milder, refreshing option, serve with traditional coconut chutney.
• With Sambar: Pair with tangy and flavorful sambar for a complete, satisfying meal.

Tips for Perfect Instant Wheat Dosai

• Use a Non-Stick Tava: This helps achieve a crispy texture and prevents the dosai from sticking to the surface.
• Spread the Batter Thinly: Ensure you spread the batter evenly and thinly for a crisp dosai.
• Cook on Medium Heat: Cooking the dosa on medium heat allows it to cook through evenly while staying crispy on the outside.

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Instant Wheat Dosai / Godhumai Dosai

Niranjana Sankaranarayanan

Wheat dosai or Instant wheat dosai is a healthy variation for the normal dosai we make at home. This dosai is so simple but there are some nuances to get the perfect dosai. This is one of the recipes made regularly in my home. My amma and paati makes this for tiffin and mostly they make sweet dosai or jaggery dosai along with this spicy instant wheat dosai.  Wheat dosai is also called as godhumai dosai. The method of making dosai on the taw is similar to how we make Rava roast. This dosai goes best with kaara chutney or coconut chutney or sambar.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, tiffin

Cuisine Indian, South Indian

Servings 8 Dosai

Equipment

• Skillet

Ingredients

  

• 1 cup Wheat flour I used 250 ml cup
• 1/2 cup Rice flour
• 2 tsp Chopped ginger
• 2 Nos Green chilli finely chopped
• few Curry leaves
• 1 tsp Cumin seeds
• A pinch Asafoetida
• As req Salt

For Seasoning

• 1 tsp Oil
• 1 tsp Mustard seeds

Instructions

 

• In a bowl, add wheat flour, rice flour.
• Then add the finely chopped ginger, finely chopped green chillies, curry leaves, cumin seeds.
• In a small kadai, add oil and splutter mustard seeds. Once they crackle, add it into the flour.
• Mix it well and then add the required amount of salt.
• Then add water slowly and mix it well without forming any lumps.
• The batter should be thin and pouring consistency like buttermilk.
• Heat a non-stick dosa tawa over medium flame. To check tawa is hot or not, sprinkle few drops of water over it and if they evaporate immediately then it is ready.
• Stir the batter and pour a ladle of batter from height on the tawa in a circular motion as shown in the video. Do not spread the batter like normal dosa.
• If the tawa is in the right temperature, then the pores will be formed on the dosai. The pores will allow steam to escape and make it crispy.
• Drizzle 1-teaspoon oil around edges of batter and cook until bottom surface turns golden brown and edges slightly rise upward.
• Flip and cook on the other side. Cook until it is brown.
• Serve it hot with Kaara chutney and Coconut chutney.

Video

Notes

The batter should be in pouring consistency.
Donot spread like we make normal dosai.
Mix well before making each dosai.
The taw should be hot so that the pores are formed on the dosai once it is poured.

Keyword Dosai recips, Godhumai dosai, Instant Dosai, Whaeat Dosai

INSTRUCTIONS

Making Batter

• In a bowl, add wheat flour, rice flour.
• Then add the finely chopped ginger, finely chopped green chillies, curry leaves, cumin seeds.
• In a small kadai, add oil and splutter mustard seeds. Once they crackle, add it into the flour.
• Mix it well and then add the required amount of salt.
• Then add water slowly and mix it well without forming any lumps.
• The batter should be thin and pouring consistency like buttermilk.

Preparing Godhumai Dosai

• Heat a non-stick dosa tawa over medium flame. To check tawa is hot or not, sprinkle few drops of water over it and if they evaporate immediately then it is ready.
• Stir the batter and pour a ladle of batter from height on the tawa in a circular motion as shown in the video. Do not spread the batter like normal dosa.
• If the tawa is in the right temperature, then the pores will be formed on the dosai. The pores will allow steam to escape and make it crispy.
• Drizzle 1-teaspoon oil around edges of batter and cook until bottom surface turns golden brown and edges slightly rise upward.
• Flip and cook on the other side. Cook until it is brown.
• Serve it hot with Kaara chutney and Coconut chutney.

Instant Wheat Dosai is a healthy, simple, and tasty alternative to regular dosas, and it can be prepared in no time. With the right combination of spices and perfect crispiness, this dosai is sure to become a staple in your kitchen, especially when paired with kaara chutney, coconut chutney, or sambar. Enjoy the goodness of whole wheat in a delicious South Indian delicacy!

Note

• The batter should be in pouring consistency.
• Donot spread like we make normal dosai.
• Mix well before making each dosai.
• The taw should be hot so that the pores are formed on the dosai once it is poured.

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