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South Indian godhuma dosai (Instant wheat flour dosa)
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Godhuma Dosai (Instant Wheat Flour Dosa Recipe)

Crispy and flavorful South Indian Godhuma Dosai (instant wheat flour dosa / atta dosa) made without fermentation. Prepared in under 20 minutes with whole wheat flour, tempered onions, ginger, and spices—perfect for a quick breakfast or light dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Breakfast / dinner, Dinner
Cuisine: Indian, South Indian
Servings: 2 servings (6–7 dosas)
Author: Chitra

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.
    Tempering mustard seeds and sauteing onions for godhuma dosa
  • 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.
    Whisking wheat flour and water into a smooth lump-free batter
  • 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).
    Diluting godhuma dosa batter to thin pourable consistency
  • 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.
    Pouring godhuma dosa batter in concentric circles on hot tawa
  • 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!
    Flipping and cooking crispy wheat dosa until golden on tawa

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.