Wheat Dosa

Wheat Dosa

This snack is made out of very few ingredients, the main ingredient being wheat or wholemeal flour, rice flour (for light crispiness)  and a few spices which are optional!!!!
It can be prepared almost immediately without any planning….Can be eaten for breakfast, snack time or dinner!!

Therefore this dish is easy, simple, weather friendly and family friendly too!!
Gets the ‘thumbs up’ from the family any time of the day!

Wheat is one of the staple foods in some parts of the world – along with Rice, Corn and Soy Bean
Bread, Rotis, Pasta, breakfast cereals and pastries are predominantly made out of wheat flour
Packed with nutrients, vitamins and minerals, Wheat is a part of everyday life – provided you are not allergic to it

Ingredients to make approximately approximately 15-16 dosas

2 Cups Wholemeal or Wheat Flour
¾ Cup Rice Flour
1-2 Tsp. Salt
4-5 Cups Water (Add enough water to make a semi solid batter)
(Unlike the Rava Dosa batter which is a semi liquid batter)

 2 Small Green Chillies ( finely chopped)
½ Tsp. Cumin Seeds
Few Curry Leaves

¼ Cup Oil (for shallow frying)

Wheat or Godhuma Dosa

Wheat Dosa


Mix the wheat and rice flour, adding the water little by little to form a Semil Solid Batter
(The batter should not be too thick; it should be easy to spread on the pan)
 More water may be added if needed as it tends to thicken.
Add the cumin seeds, curry leaves, finely chopped chillies and mix the batter thoroughly.

 Method of making the Dosa

Place a flat heavy based pan on the stove on high till the pan is heated.
Reduce the flame  and the pan is ready for making the dosas.
Scoop a ladle of the batter and pour the in the centre of the pan and swiftly work your way with the batter.
by spreading the batter in concentric circles (ladle should touch the batter and the pan)
Pour a teaspoon of oil around the dosa and gently but firmly lift the corners after a minute or when it is cooked.
Flip the dosa gently on the other side by using a flat ladle.

The dosa is done when it turns golden brown on the top and cooked on the bottom as well!!

Note: The consistency of the batter is very important – it cannot be too thick or too thin

This dosa is generally eaten with coconut chutney or tomato chutney as an accompaniment or with sambhar.