Godhuma Dosai – The Next Morning Breakfast

South Indian delicacies are one of the healthiest dishes in the country. Dosa, a household name, when paired with wheat becomes supremely tasty. Wheat grains are referred to as Godhumai. So wheat Dosa is also known as Godhuma Dosai. Any Dosa is incomplete without tomato chutney and coconut chutney. And wheat dosa is no exception.

How to make the best Godhuma Dosai:-

In a large bowl mix wheat flour, rice flour and sour buttermilk. Add green chili and salt according to taste.

Mix three cups of water to make a smooth and thin batter. Make sure that it has a pouring consistency like the Rava dosa batter. Mix the batter properly to avoid any lumps.

Now to make the batter even better prepare the temper. Begin it by heating a small tempering pan over medium flame. Add one teaspoon of oil, mustard seeds, cumin seeds, and curry leaves. When the seeds start to crackle, remove it from heat and add it with the batter.

Now heat a nonstick dosa tawa over medium flame. Sprinkle a few drops of water to check if it’s really hot. Drizzle half teaspoon all over tawa. Add half cup batter and pour over tawa in a circular motion from center to edge. The entire surface of the tawa should be covered with the dosa batter with small gaps in between. This will allow the steam to release from the gaps and make it light and crispy. Do not spread the batter like normal dosa. Sprinkle one teaspoon of oil at the edges and cook until it becomes golden brown. Flip it using a spatula. When cooked perfectly, cook the other side.

Your Godhuma Dosai /Wheat dosa is ready to serve.

Variations to make it extra yummy:-

  • Add finely chopped coriander and onion to enhance the taste of the dosa.
  • Always cook the dosa over medium flame. The high flame will make the dosa dark and undercooked.
  • To prevent the batter to stick to the surface, make sure to cook over a medium flame.
  • Apart from chutneys which are absolutely necessary for any dosa, you can pair dosa with butter or even ghee.