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    Home » Indian Breakfast recipes » Idli | Dosa

    Wheat Flour Dosa | Godhumai Rava Dosa

    Published: Sep 28, 2013 · by Nisha

    Dosa and Idly are the primary breakfast in a South Indian home. Almost 3 days in a week morning breakfasts will be the same. In every household, the batter will be prepared during the week end, allowed to ferment over night and kept in the fridge, ready to make steamed idlis Monday morning. Both the dosa and idli batter are the same. (only slight variations but the same can be used) As soon as the batter ferments, idlis can be made and resting it for 2 or 3 days more and allowing it to become slightly sour,  is perfect to make crispy dosas. 
    That said, my house was no exception.  Up to a certain age I never minded eating these frequently and even if I say no, mom knew how to cajole me into having it. But after some years she realized that was never going to work here after and every time we used to have a big fight between us, dad in between sure not to take either of the sides. That's when mom started making varieties in dosa (I know it is still a dosa but had a variety with lots of cashews) and this is one of them. This wheat flour dosa can be made quickly. The batter does not require any fermentation, it is an instant one. On top of it its like a blank slate. You can add any veggies or additional seasoning to make it even more healthier and tastier. 
    Godhumai Rava Dosa | Wheat Flour Dosa

    Godhumai Rava Dosa | Wheat Flour Dosa

    Godhumai Rava Dosa | Wheat Flour DosaWheat Four Dosa | Godhumai Rava Dosa

    Indian Pancakes with wheat flour.

    Prep time: 10 mins | Cook time: 12-15 minutes | Total time: 10 Mins | Yields: 8-9

    Ingredients

    • 5 tablespoon Wheat Flour
    • 2 tablespoon Rice Flour
    • 1 Cup Water
    • 2 Tbsp Curd
    • 1 teaspoon Oil
    • ½ teaspoon Mustard seeds
    • ½ teaspoon Channa Dal
    • 1 tablespoon Cashew (optional)
    • 3-4 Curry leaves, roughly chopped
    • ¼ teaspoon Asafoetida
    • Salt to taste

    Instructions

    1. Mix wheat flour and rice flour in a bowl. Add salt, water and curd / yoghurt. Whisk together well without any lumps. 
    2. Heat oil in a pan and temper it with mustard seeds, channa dal, cashews, curry leaves and asafoetida. 
    3. Pour this on the flour mixture and mix well.
    4. Heat a tawa / griddle. Once it becomes hot (sprinkle water and check, if it sizzles and evaporates immediately its fine) ladle the batter and pour it on the hot tawa.
    5. With the help of laddle pour the batter forming a circle from outside to inside. As you pour it bubbles and a proper round shape is not necessary. Drizzle some oil on the edges.
    6. Once it becomes golden brown and crisps around the edges, flip it. Cook on the other side and take it out. The other side need not brown. 

    Notes

    1. You can also add finely chopped onions and grated ginger for extra flavour. 
    2. This dosa is slightly tricky to make. It is not like the regular dosa and flipping it without tear requires patience. When you pour the batter keep the flame high. As soon as you pour it reduce the flame and allow it to cook on a med - low flame. This batter requires long time to cook. 
    3. The initial 2-3 dosas might not come properly. So do not worry if that happens. As the tawa adjusts to a proper heat and use, the rest of the dosas might come better. 
    This recipe is for letter "W" under "Regional" theme.  Check out other BM #32 Marathon runners' posts here in this page.  

    Logo courtesy : Preeti

    View other "Idli | Dosa" recipes

    • Adai recipe, South Indian lentils dosa ( pancakes )
    • Podi Dosa - Dosa with Milagai Podi
    • Green Uthappam - with coriander leaves and chillies
    • Grilled Corn & Paneer Dosa

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    Reader Interactions

    Comments

    1. Archana Potdar says

      October 20, 2013 at 12:41 pm

      Drooling here. I love the idea of using whole wheat.

      Reply
    2. The Pumpkin Farm says

      October 20, 2013 at 4:10 am

      looks perfect

      Reply
    3. Rajani S says

      October 11, 2013 at 2:49 pm

      The ones amma makes doesn't have rava and are not so lacey. The nuts must pair so well with the dosa..

      Reply
    4. Pavani N says

      October 08, 2013 at 10:37 pm

      Those dosas look so lacey and delicious.

      Reply
    5. Sandhya Karandikar says

      October 02, 2013 at 11:02 am

      Lovely golden dosas. We too make these. We call it Ghavan.

      Reply
    6. Sapana Behl says

      October 01, 2013 at 6:53 pm

      Wheat flour dosa looks delicious ! Wonderfully made...

      Reply
    7. Preeti Garg says

      October 01, 2013 at 5:26 pm

      Perfectly cook, golden and crisp

      Reply
    8. Priya Suresh says

      September 29, 2013 at 6:45 pm

      Wheat flour dosa, a prefect healthy dosa to start a with, love this instant dosas very much.

      Reply
    9. Srivalli says

      September 29, 2013 at 3:34 pm

      So lacy and looks very tempting..wheat dosa is always for an instant craving for dosas..with those toppings it looks very nice..

      Reply
    10. Manjula Bharath says

      September 29, 2013 at 4:17 am

      very very delicious recipe dear !! looks super yummy and inviting dosa's 🙂 this an quick no fuzz dosa isn't it !! looks superb 🙂

      Reply
    11. Chef Mireille says

      September 29, 2013 at 3:45 am

      yummy looking dosa

      Reply
    12. vaishali sabnani says

      September 29, 2013 at 3:28 am

      We do make wheat cheelas but these are new to me...and I really like them...let me say what everyone has to say if I make them for dinner...should be approved:))

      Reply

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    About Nisha

    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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