By Suprita Mitter
September 25, 2024
Godhuma dosa, or wheat dosa, is a quick and healthy twist to the traditional dosa made from wheat flour. It has a thin, crispy texture and is usually spiced with cumin, onions, and green chillies. This dosa pairs well with chutneys or sambar for a light meal.
1 cup wheat flour (atta) ¼ cup rice flour (for crispiness, optional) 1 small onion 2 green chillies 1 tsp cumin seeds (jeera) 1 tbsp chopped coriander leaves Salt Oil or ghee 2 cups water
In a bowl, add wheat flour, rice flour, salt, cumin seeds, chopped onions, green chillies, and coriander leaves.
Slowly add water and whisk continuously to avoid lumps. The batter should be thin, like a rava dosa batter. Let it rest for 10-15 minutes.
Heat a non-stick tawa. Drizzle a few drops of oil and wipe it with a cloth or paper towel.
Pour a ladleful of batter from the edges of the pan, allowing it to flow toward the centre. Since the batter is thin, the dosa will spread easily by itself. Fill in any gaps if needed.
Drizzle oil or ghee around the edges and on top of the dosa. Cook for 2-3 minutes until the edges start to lift.
Flip the dosa and cook the other side for 1-2 minutes.