Wheat dosa is a thin instant crepe made with whole wheat flour or atta, spices & herbs. This instant atta dosa is quick to make for an healthy breakfast or a meal with some easy chutney. This recipe yields crispy wheat flour dosas and it can be used to make wheat uttapam as well.
To get the thin and crisp texture little rice flour is used. However it is optional, you can make without rice flour too if you make a thick dosa or utthapam.
To make a wheat uttapam, pour batter to make a thicker dosa, sprinkle chopped onions, green chilies, tomatoes and coriander leaves.
You can use water to mix the flour and make a batter. Usually buttermilk or curd diluted water is used for binding the flour, but milk can also be used.
The aroma is totally different from the buttermilk version. Buttermilk lends a mild tang flavor to the wheat dosa while milk lends a nice milky aroma.
Adding a tbsp of curd to the batter adds nice aroma and brings a good color to the dosas.
Wheat dosa recipe was shared with me by Naina Ravi along with her palak chutney. I have made these many times and loved the aroma of milk in it. If you like to try for one cup of flour just add 2 tbsp of milk to the water and then use it to make the batter.
1. Add all the ingredients to a bowl. 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. Make sure the batter is thin to get a netted dosa. Break up lumps if you find any.
How to make wheat dosa
3. If the tawa used doesn’t have a nonstick coating, grease it first. If needed you can use a piece of onion to rub the tawa.
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.
5. Add little oil towards the edges.
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.
Wheat dosa or godhuma dosa or atta dosa recipe
Ingredients (1 cup = 240ml )
- ½ cup wheat flour or atta
- 4 tbsp rice flour or chawal ka atta ( you can reduce 1 tbsp to get soft dosa)
- Salt to taste
- 1 Pinch cumin or jeera
- Curry leaves few, chopped finely
- Green chilies chopped finely
- 1 ¼ cup water (little more or less)
- 2 tbsp onions very finely chopped
- ¼ tsp ginger or adrak, grated finely
- 1 tbsp curd or yogurt (for flavor)
- To make godhuma dosa, mix the flour, salt, chilies, curry leaves, onions, ginger and cumin.
- 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, add few drops of oil to the pan.
- Smear it well. Rub the tawa with a small piece of onion and heat it.
making wheat dosa or atta dosa
- When the tawa is hot enough. stir the batter well.
- Pour the batter thinly from a little height in a round shape. Do not spread it like a normal dosa.
- Drizzle some oil towards the edges. When it is cooked, lift the dosa with a wooden spoon.
- Flip it and cook on the other side if the dosa is thick. Flip back and cook to get a crispy dosa.
- To make more dosas, if the tawa is very hot sprinkle little water. When the water evaporates, you can make another dosa.
- Serve wheat dosa or instant atta dosa with your favorite chutney.
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)
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