Back in the time when whole wheat was not considered a staple grain in South Indian cuisine, rice was predominantly used to make almost all kinds of dishes ranging from meals to snacks for special occasions. Rotis were not commonplace during mealtimes that mostly consisted of a medley of lentils, vegetables and rice. Interestingly enough, a few years ago, rice was condemned to be the devil for people suffering with diabetes. Whether there was any truth to it or not was something that remained debatable but that made way for a slight tweak in the breakfast staple — the dosa.

Godhi or whole wheat grains were used in place of rice and black gram to make a batter that could be used almost immediately, once ground. Typically eaten with the usual accompaniments of chutney or sambar, the godhi dosey became a force to reckon with. Since using ground wheat flour tends to make the dosa sticky or undercooked, whole-wheat grains were used. The key is to be conscious about not soaking the wheat as it releases gluten and results in a thread-like texture to the batter. Find the recipe to make godhi doseys below:

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Ingredients:

  • 2 cups whole wheat
  • ½ cup grated coconut
  • 2 green chillies
  • 1 inch piece ginger
  • Salt to taste
  • Water to grind batter

Method:

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  • Thoroughly wash the wheat grains to remove all residual dirt and add to a food processor or stone grinder. Avoid using a blender as the texture might not be favourable to make dosas.
  • Add the grated coconut along with the ginger and chillies and grind coarsely at first. Using a spatula, scrape the sides of your food processor to ensure all the bits stuck to its walls are also ground well. Add some water at this stage and grind to a grainy paste.
  • Pour out into a bowl and add enough water to it reaches spreadable consistency, as you would for regular dosa batter. Add salt to taste and spread on a hot, flat pan and cook preferably with a spoon of ghee or sesame oil. Cook for a couple of minutes on one side and flip over and cook for another minute or two. Serve with fresh coconut chutney, tomato-peanut chutney or sambar.

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