Instant Wheat dosai / Godhumai dosai

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.

Servings – 8 dosais ( I have used 250 ml cup as 1 cup)


Wheat flour – 1 cup
Rice flour – 1/2 cup
Chopped ginger- 2 tsp
Green chilli – 2 (finely chopped)
Curry leaves – few
Cumin seeds – 1 tsp
Asafoetida – A pinch
Salt – As req

For Seasoning
Oil – 1 tsp
Mustard seeds – 1 tsp

  • 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.


  • 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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