Instant Wheat Dosa or Godhumai Dosai is a very healthy breakfast dish that can be prepared in a jiffy. This is a very easy recipe that uses leftover idli-dosa batter and can be whipped when you are pressed for time yet want something tasty and healthy to eat.
This Instant Wheat Dosa is a good alternative to chapathis as they are made using whole wheat flour and does not use maida. It is very good for those suffering from diabetes. It involves no soaking or grinding or fermenting and in less than 5 minutes, you can prepare delicious dosas.
Instant Wheat Dosa paired with any chutney makes a filling and healthy breakfast or dinner dish. Addition of coarsely powdered pepper makes this dosa very flavorful and they taste yummy without any accompaniment too.
Wheat flour – 1 cup or 200 – 250 gms
Leftover idli-dosa batter – 3 ladles
Onion – 1 medium sized finely chopped
Green chillies – 2 finely chopped
Jeera or cumin seeds – 1 tsp
Pepper – 1 tsp coarsely crushed
Hing – ½ tsp
Curry leaves – few
Salt to taste
Water as needed (I used about 350 ml of water)
Oil for making dosas
Oil – 1 tsp
Mustard seeds – ¾ tsp
Preparation time – 7 mins
Cooking time – 3-4 mins per dosa
Makes around 20 dosas
1. In a bowl, combine leftover idli-dosa batter, wheat flour, onion, green chillies, hing, jeera, pepper and salt to taste. Add water little by little and whisk it well so that there are no lumps. Batter should be watery and thinner than regular dosa batter.
2. Heat oil in a tadka pan; add mustard seeds and let them crackle. Pour this tempering over the batter and mix well. Wheat dosa batter is ready.
3. Heat a tawa. Once the tawa is hot, reduce the flame to medum and pour a ladle of batter from outside to inside of the tawa in concentric manner. There will be holes in the dosa. You can leave the holes as is or fill in the bigger holes using the batter. Drizzle about ½ tsp of oil around the dosa.
4. Cook one side till golden brown and the corner starts lifting up. Flip and cook on the other side ensuring the flame is kept always on medium. If required, drizzle oil on both sides to get crispier dosa.
5. Once done on both sides, remove and serve hot with any chutney of your choice.
We enjoyed our Wheat Dosas with coriander chutney and onion-tomato chutney.
1. Since I had left over idli-dosa batter, I used it. Else, you can use same quantity of rice flour as the wheat flour.
2. Mix the batter well every time before pouring as the ingredients added may settle down.
3. This dosa takes a little longer time to cook than regular dosa. Also, do not reduce the quantity of oil used for making dosas and cook on medium flame else they may stick to the tawa.
4. You can also make thick uthappams using the same batter by mixing finely chopped onions, tomatoes, capsicum or grated carrot.
5. Always serve this dosa hot as it becomes soggy when it turns cold.