Crisp & delicious Wheat Dosa! Make these thin, lacy, beautiful and addictively delicious wheat dosa with my traditional recipe. Popularly known as godhuma dosa in South India, these instant crepes are always a hit in my home. These are sure to fulfil your snack cravings & also make a good breakfast. Serve them with a good chutney, podi or pickle and I am sure you will turn to them time and again.
Being a South Indian, I love all kinds of dosas – traditional fermented Dosa and the instant versions like this Rava dosa and the Oats dosa. While the traditional ones require some planning to soak, grind and ferment the rice-lentils, these instant dosas save you from all that additional work. Yet will satisfy your dosa cravings.
About Wheat Dosa
Wheat dosa is a popular South Indian Crepe made with wheat flour, rice flour, spices and herbs. Various ingredients like buttermilk, onions, and grated carrots are also optionally added.
In this post I share a good old Grandma’s Godhuma dosa recipe. In a lot of traditional South Indian homes, these instant wheat dosas are commonly made by the women folks for their fasting dinners.
On religious occasions, a lot of them refrain from eating a full-meal and these wheat dosas are made for a fast and light dinner option. Growing up I would see my Mom and Grandma making these often for the same reason.
About this Recipe
This recipe will help you make crisp, delicious and lacy wheat dosa. Making these involves just 2 steps – mix all the ingredients to make a batter and then pour the batter over hot dosa tawa to cook them until crisp.
You can also make uttapam with the same batter. Pour the batter to make a slightly thicker uttapam and sprinkle veggies like carrots, onions and tomatoes.
While I love adding some buttermilk or yogurt to make the wheat dosa batter, you are free to add some milk or even plain water. Buttermilk or yogurt imparts a unique flavor, makes your dosas golden and gives the wheat dosa a slight tang.
Milk imparts a milky and rich aroma and tastes different from the buttermilk version. If you want you can add 2 tbps milk per cup of wheat flour.
How to Make Wheat Dosa (Stepwise photos)
1. Add all the following ingredients to a mixing bowl.
- ½ cup wheat flour
- ¼ cup rice flour
- 1/8 teaspoon salt
- 1/8 teaspoon hing
- 1 pinch of cumin seeds
- 5 to 6 chopped curry leaves
- 1 green chilli finely chopped
- ¼ to ½ teaspoon grated ginger
- 2 tablespoons onions very finely chopped (optional)
- 1 tablespoon curd (yogurt) (optional)
I have not used onions here. If you use curd, you will get golden colored godhuma dosas.
2. Add water little by little as needed and make a thin batter. You will need about 1 to 1 ¼ cups (little more or less). Make sure the batter is thin to get a netted dosa. Break up lumps if you find any.
Make Wheat Dosa
3. If the tawa used doesn’t have a nonstick coating, grease the pan. Heat the pan and then pour few drops of oil. Spread it evenly all over with a piece of onion, cloth or kitchen tissue.
4. When the tawa is hot, pour the batter evenly from a little height in a circular pattern. Fill up the gaps. Do not try to spread like the regular dosas. Just pour it evenly. Ensure the pan is hot enough before pouring the batter.
5. Add little oil towards the edges & on the dosa as well. Cook the wheat dosas on a medium low flame. These dosas will take some time to cook. When done, the base of the dosa begin to turn golden crisp and the edges will leave the pan on their own.
6. Once done, flip the dosa and cook on the other side. This is optional. Thin dosas need not be cooked on the other side.
Serve wheat dosa with chutney.
To make the next wheat dosa, ensure the pan is hot and stir the batter well. The solids will settle at the bottom in the bowl. Give a good stir before pouring. If the pan is extremely hot, sprinkle little water to bring down the heat of the pan. Heat it again and then stir and pour. If the batter becomes to thick, pour little more water.
Ingredients (US cup = 240ml )
- 2 tablespoons onions very finely chopped
- ¼ to ½ teaspoon ginger grated finely
- 1 teaspoon curd (yogurt, for flavor)
- To make godhuma dosa, add flour, salt, chilies, curry leaves, onions, ginger and cumin to a mixing bowl.
- Pour water little by little to make thin runny batter. If using curd you can also add it now.
- The batter has to be runny of free flowing (pouring consistency). Else add more water and bring it to the consistency.
- If using a pan that doesn’t have a non-stick coating, heat it first and then add few drops of oil to the pan.
- Rub oil on the tawa with a small piece of onion or kitchen tissue.
How to Make Wheat Dosa
- Heat it on a medium high flame. The pan has to be hot but not extremely smoking hot. When the tawa is hot enough. stir the batter well. (the trick here is hot pan but not smoking hot that it burns the dosa)
- Pour the batter from a little height starting from the sides all around the pan. Fill up the gaps if any. Do not spread it like a normal dosa.
- Drizzle some oil towards the edges & on the dosa as well. Let it cook on a medium to low heat.
- When it is cooked, you will see the edges leaving the pan on its own. Wheat dosa also turns golden and crisp. Lift the dosa with a wooden spoon.
- If the wheat dosa is very thin you don't need to cook on the other side. If it is thick then flip it and cook on the other side as well. Flip back and cook to get a crispy dosa.
- To make more dosas, if the tawa is extremely hot sprinkle little water. The water evaporates quickly, wait for the pan to heat again. Then stir the batter well with a ladle and pour it the same way.
- Serve wheat dosa with your favorite chutney.
- Ensure the onions are chopped very finely otherwise the the dosa may remain uncooked in some parts.
- Stir the batter well before making every dosa. The solids settle down at the bottom so it is essential to stir every time before pouring the batter.
- The pan has to be hot but not extremely smoking hot when you pour the batter. If it is not hot enough you won’t get the netted and crisp dosas.
- Also cooking them on a medium to low heat for some time is essential for crisp wheat dosas.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Wheat Dosa recipe first Published in February 2015. Updated and republished in June 2022.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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