Crispy and flavorful Godhuma Dosai (instant wheat flour dosa / atta dosa) is a quick, no-fermentation South Indian breakfast recipe. Made with whole wheat flour, tempered onions, and spices, this wholesome instant dosa comes together in under 20 minutes without any grinding or prior planning!
Today’s post is an easy, instant wheat flour dosa. We call it as Godhuma dosai in Tamil. I think some of you might have expected a biryani post today. Sorry friends, I was not able to share any biryani recipes for the past few weeks as I was concentrating on Diwali recipes. And now, after eating all the high calorie Diwali sweets & snacks, we are in the mood of taking some diet foods at least for a week. So strictly there is no biryani in the menu. But I am sure I will make some interesting biryani recipe for blogging sake and come up within this week. Stay tuned !
Today’s post Godhuma dosa / Instant wheat flour dosa (Atta dosa in Hindi, Godhumai dosai in Tamil, Gothumba dosa in Malayalam, Godhuma pindi dosa in Telugu) is the one I make at least once in a week for breakfast or dinner. It’s a very easy to prepare, Instant dosa recipe that can be made in no time. More than me, Sendhil likes this dosa a lot. I make it in two ways based on the time in hand. One by adding tempered & sauteed onions and one more very simple version just by adding raw pepper & jeera. It tastes great in either ways. You can make this dosa for breakfast or dinner on lazy days.
My mom & MIL makes this dosa in a healthy way without adding rice flour. But I add little rice flour to make it crispy. Some people also add curd or buttermilk to get a mild tangy taste but I don’t add it. My mom & mil makes coconut chutney as side dish for godumai dosa. When I was young, I used to have it with sugar as side dish. But now my vote is for spicy tomato chutney. Sendhil loves to have this dosa with idli podi. So in the above picture, you can find the dosa with my favorite & his favorite side dishes and a store bought juice. Whatever be the side dish, it tastes great when eaten hot ! Lets see how to make South Indian style godhumai dosa recipe with stepwise pictures and a video !
Quick Notes for US & Abroad Kitchens
- Wheat Flour (Atta): Any fine whole wheat flour brand available in US, UK, and abroad Indian grocery stores (like Aashirvaad, Pillsbury Chakki Fresh, or Sujata Gold) works perfectly. Avoid coarse stone-ground American whole wheat flour, which yields a gritty texture.
- Batter Consistency: Whisk the batter well with cold or room temperature water to prevent lumps. The batter should be slightly thinner than regular fermented dosa batter so it pours easily and forms lacy edges on the pan.
- Cast Iron vs Non-Stick: On electric cooktops or coil stoves, a well-seasoned cast iron skillet or heavy non-stick dosa pan heats evenly. Ensure the tawa is hot before pouring, then cook on medium-high to get a golden, crispy crust without sticking.
Godhuma Dosai (Instant Wheat Flour Dosa Recipe)
Ingredients
For the Dosa Batter
- 1 cup Wheat flour / Atta / Godhuma maavu (approx. 120g / 4.2 oz) fine chakki atta
- ¼ cup Rice flour (approx. 35g / 1.2 oz) for crispness
- 1 no Big onion finely chopped
- 1 no Green chilli finely chopped
- 1 inch Ginger finely chopped
- few sprigs Curry leaves finely chopped
- Salt as needed (approx. 3/4 tsp)
- 2 to 2 ¼ cups Water (approx. 480–540 ml / 16–18 fl oz) adjust for thin consistency
To Temper
- 1 tbsp Cooking oil (approx. 15 ml / 0.5 fl oz)
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 2 tsp Chana dal
- ½ tsp Cumin seeds / Jeera
To Cook Dosa
- 2 tbsp Cooking oil or ghee (approx. 30 ml / 1 fl oz) to drizzle around dosas
Instructions
- Take the wheat flour, rice flour, and salt in a mixing bowl. Finely chop the onions, green chillies, ginger, and curry leaves. Heat 1 tbsp of oil in a small pan; add mustard seeds, urad dal, chana dal, and cumin seeds. When the dal turns golden, add the chopped onions, chillies, ginger, and curry leaves. Saute until the onions turn soft and translucent.
- Add the sauteed onion-tempering mixture to the flour in the bowl. Mix well. Add about 1 cup of water and whisk thoroughly using a wire whisk to form a smooth, lump-free paste.
- Add the remaining water (about 1 to 1 1/4 cups more) and whisk into a smooth batter that is slightly thinner than regular dosa batter. The batter should flow easily so you can make thin, crispy dosas. (If batter is too thick, dosa becomes dense; if too watery, it may tear while flipping).
- Heat a dosa tawa or cast iron skillet on medium-high heat and grease it lightly with a few drops of oil. When the tawa is hot, lower flame to medium. Stir the batter from the bottom, take a ladleful, and pour it onto the hot pan in concentric circles—first filling the outer edges, then filling the center holes. Drizzle 1 tsp of oil around the edges and center.
- Cook on medium-high flame until the sides lift automatically and the bottom turns golden brown and crispy. Flip the dosa and cook on medium flame for a few seconds. Remove onto a plate. Before pouring the next dosa, lower the heat, stir the batter thoroughly, and repeat. Serve hot with coconut chutney, tomato chutney, or idli podi!
Notes
- If you wish to make thick dosas, add less water. For thin dosa, more water should be added. But do not make the batter too watery or thin.
- Suppose if the batter is too watery, add some atta and rice flour to adjust its consistency.
- If you don’t want to add onions, you can completely skip them and add crushed whole black pepper corns instead.
- You can also add finely chopped raw onion, green chilli and ginger without sauting in oil.
- This dosa can be made even without tempering. In that case, just dilute the batter and add raw black pepper corns and cumin seeds. Mix well and make dosa.
- You can also make this dosa without adding rice flour. Add equal amount of wheat flour and ragi flour. Dosa will be easy to cook, firm, and healthy too.
- For a mild tangy taste, you can add 2 tbsp of curd or 1/4 cup of buttermilk in the above recipe.
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Frequently Asked Questions
Wheat flour contains gluten, which can make dosas rubbery if overmixed or if the pan is not hot enough. Adding 1/4 cup of rice flour and pouring the batter onto a well-heated tawa prevents stickiness and ensures a crisp texture.
Yes. You can make it with 100% whole wheat flour, or substitute the rice flour with equal parts ragi (finger millet) flour or fine semolina (rava) for crispness. But addition of ragi makes the dosa slightly dry. So you can add 1/4th part of ragi flour.
Godhuma dosai pairs deliciously with spicy onion tomato chutney, coconut chutney, idli milagai podi, or simple tiffin sambar.
Enjoy this easy, healthy and quick dosa recipe for breakfast or dinner !
My all time favorite dosa.When no dosa maavu this comes in handy ..
Yes sathya,Aabadhbaandhvan ;)
This dosa always sticks to my pan even in non stick. can you please help me akka ?
Hi,Dosa may stick to the pan if the consistency of the batter is not right.It may also stick if rice flour is less or curd /buttermilk is more.If the heat of pan is less,dosa may stick to the pan.Grease the pan well before pouring the batter.So please follow my recipe and while cooking the dosa,keep the flame high.Make the batter watery and wait till the sides rise by itself while cooking.U can easily flip the dosa.I guess these points will help you Sathya :)