Wheat Dosa Easy Godhuma Dosa Atta Dosa

More on Wheat Dosa

Being fans of fermented dosa, there are some quick dosa varieties too that we like e.g. Ragi Dosa, Oats Dosa etc. This wheat dosa is also a favorite. The simplest variant of this recipe is made with wheat flour (or atta), water or buttermilk and salt. But in this recipe I make it more flavorful by adding shallots, curry leaves, ginger and some spices. The recipe is also vegan as I have not used buttermilk or curd. The wheat flour batter is prepared with water. To get a slightly tangy taste, I have added lemon juice. To make a vegetarian version, you can add buttermilk instead of water to make the batter. This dish is very easy to prepare. You simply need to mix all the ingredients and let the batter sit or rest for 30 minutes. Later you can make the dosas on a hot skillet or seasoned tawa. There is absolutely no need to ferment the batter. This is best part of this recipe. When the wheat dosa batter is resting, you can prepare Coconut Chutney or any chutney of your choice. You can also make ahead the batter overnight and refrigerate so that in the morning you can quickly prepare breakfast. The ease of this recipe makes it a good option for breakfast or even for brunch or a quick snack. Godhuma Dosa can be made both soft or crisp. It can be thick or thin. The recipe, I am sharing is to make a crispy version of Godhuma dosa. We are not so fond of the soft version, as they taste more like chapati. But the crisp version flavored with shallots and spices does not taste like chapati. However, you do get the taste of wheat flour in the dosa. Always add the herbs and spices in the batter. This way the godhuma dosa tastes better than the plain ones. These dosa have to be served hot. You can serve wheat dosa with Idli Podi or with coconut chutney. The leftover batter can be refrigerated for a day.

How to make Wheat Dosa

Prepare Batter

1. Take 1 cup whole wheat flour (atta) and ¼ cup rice flour in a mixing bowl. If you have coarser wheat flour or your flour has a lot of bran then do sift it once or twice. The rice flour helps to give a crispy texture.
2. Add the following ingredients:

¼ cup sliced shallots or ¼ cup chopped onions1 teaspoon chopped curry leaves½ teaspoon of finely chopped ginger½ teaspoon cumin seeds pinch of hing (asafoetida)

3. Add 2.5 cups water or as required. Depending on the quality of atta, you can add less or more water. The batter has to be flowing and thin. If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
4. Mix very well. There can be fine lumps of the atta like wet sand types, so break these while mixing. You can use your hands also to mix the batter. Even a wired whisk can be used.
5. Now add 1 teaspoon lemon juice for some tang.
6. Season with salt as per taste. Mix again.
7. Here is a photo showing the consistency. Cover the bowl and let the batter rest for about 30 minutes.
8. After 30 minutes, you will see water floating on top and the flours will settle at the bottom.
9. Mix the batter thoroughly again, before you start to cook the wheat dosa.

Cook Wheat Dosa

10. Heat the tava or non-stick pan or a skillet. Let the tawa or skillet become hot. Grease the pan using a small piece of cotton fabric or paper napkin or half of a sliced onion, either of which has been dipped in oil. Keep in mind to use a well-seasoned cast-iron tawa or pan or skillet so that the wheat dosa does not stick while cooking.
11. With a ladle pour the batter. Start from the edges and move towards the center.
12. If there are big or small gaps, then fill them lightly with the batter.
13. On low to medium heat, cook the godhuma dosa.
14. When the top side looks cooked, then sprinkle ½ to 1 teaspoon oil from the top and spread it all over the atta dosa with a spoon. You can also use ghee or butter instead of oil if you like. Use any neutral flavored oil or coconut oil.
15. Wheat flour dosa takes a little longer time to cook than the regular Dosa. so cook till the base is golden and crisp.
16. Once the base becomes golden or crisp, then flip and cook the other side of godhuma dosa. Usually, I cook both sides. But you can just cook the base and when the top is also cooked, fold the atta dosa and serve.
17. Cook the second side also till crisp and with some golden spots.
18. Then flip it.
19. And fold.
20. Serve wheat dosa immediately. Prepare all atta dosa this way in batches and remember to serve them hot for the best taste and texture. The flours settle down at the bottom of the bowl. So you have to stir and mix the batter very well every time you make wheat flour dosa. In case the batter becomes thick after making a few dosa, then add some water and stir again.
21. Serve wheat dosa with coconut chutney or dosa podi or any of your favorite Chutney Recipe like Onion Chutney, Peanut Chutney, Tomato Chutney etc.

Expert Tips for Wheat Dosa

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Masala Dosa Recipe (Mastering The Perfect Batter & Filling) Pesarattu Recipe | Andhra Style Moong Dal Dosa Set Dosa | Soft Sponge Dosa Recipe Cheese Dosa This Wheat Dosa post from the blog archives first published in August 2016 has been republished and updated on September 2021.

title: “Wheat Dosa Easy Godhuma Dosa Atta Dosa” ShowToc: true date: “2024-09-09” author: “Marsha Waldo”

More on Wheat Dosa

Being fans of fermented dosa, there are some quick dosa varieties too that we like e.g. Ragi Dosa, Oats Dosa etc. This wheat dosa is also a favorite. The simplest variant of this recipe is made with wheat flour (or atta), water or buttermilk and salt. But in this recipe I make it more flavorful by adding shallots, curry leaves, ginger and some spices. The recipe is also vegan as I have not used buttermilk or curd. The wheat flour batter is prepared with water. To get a slightly tangy taste, I have added lemon juice. To make a vegetarian version, you can add buttermilk instead of water to make the batter. This dish is very easy to prepare. You simply need to mix all the ingredients and let the batter sit or rest for 30 minutes. Later you can make the dosas on a hot skillet or seasoned tawa. There is absolutely no need to ferment the batter. This is best part of this recipe. When the wheat dosa batter is resting, you can prepare Coconut Chutney or any chutney of your choice. You can also make ahead the batter overnight and refrigerate so that in the morning you can quickly prepare breakfast. The ease of this recipe makes it a good option for breakfast or even for brunch or a quick snack. Godhuma Dosa can be made both soft or crisp. It can be thick or thin. The recipe, I am sharing is to make a crispy version of Godhuma dosa. We are not so fond of the soft version, as they taste more like chapati. But the crisp version flavored with shallots and spices does not taste like chapati. However, you do get the taste of wheat flour in the dosa. Always add the herbs and spices in the batter. This way the godhuma dosa tastes better than the plain ones. These dosa have to be served hot. You can serve wheat dosa with Idli Podi or with coconut chutney. The leftover batter can be refrigerated for a day.

How to make Wheat Dosa

Prepare Batter

1. Take 1 cup whole wheat flour (atta) and ¼ cup rice flour in a mixing bowl. If you have coarser wheat flour or your flour has a lot of bran then do sift it once or twice. The rice flour helps to give a crispy texture.
2. Add the following ingredients:

¼ cup sliced shallots or ¼ cup chopped onions1 teaspoon chopped curry leaves½ teaspoon of finely chopped ginger½ teaspoon cumin seeds pinch of hing (asafoetida)

3. Add 2.5 cups water or as required. Depending on the quality of atta, you can add less or more water. The batter has to be flowing and thin. If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
4. Mix very well. There can be fine lumps of the atta like wet sand types, so break these while mixing. You can use your hands also to mix the batter. Even a wired whisk can be used.
5. Now add 1 teaspoon lemon juice for some tang.
6. Season with salt as per taste. Mix again.
7. Here is a photo showing the consistency. Cover the bowl and let the batter rest for about 30 minutes.
8. After 30 minutes, you will see water floating on top and the flours will settle at the bottom.
9. Mix the batter thoroughly again, before you start to cook the wheat dosa.

Cook Wheat Dosa

10. Heat the tava or non-stick pan or a skillet. Let the tawa or skillet become hot. Grease the pan using a small piece of cotton fabric or paper napkin or half of a sliced onion, either of which has been dipped in oil. Keep in mind to use a well-seasoned cast-iron tawa or pan or skillet so that the wheat dosa does not stick while cooking.
11. With a ladle pour the batter. Start from the edges and move towards the center.
12. If there are big or small gaps, then fill them lightly with the batter.
13. On low to medium heat, cook the godhuma dosa.
14. When the top side looks cooked, then sprinkle ½ to 1 teaspoon oil from the top and spread it all over the atta dosa with a spoon. You can also use ghee or butter instead of oil if you like. Use any neutral flavored oil or coconut oil.
15. Wheat flour dosa takes a little longer time to cook than the regular Dosa. so cook till the base is golden and crisp.
16. Once the base becomes golden or crisp, then flip and cook the other side of godhuma dosa. Usually, I cook both sides. But you can just cook the base and when the top is also cooked, fold the atta dosa and serve.
17. Cook the second side also till crisp and with some golden spots.
18. Then flip it.
19. And fold.
20. Serve wheat dosa immediately. Prepare all atta dosa this way in batches and remember to serve them hot for the best taste and texture. The flours settle down at the bottom of the bowl. So you have to stir and mix the batter very well every time you make wheat flour dosa. In case the batter becomes thick after making a few dosa, then add some water and stir again.
21. Serve wheat dosa with coconut chutney or dosa podi or any of your favorite Chutney Recipe like Onion Chutney, Peanut Chutney, Tomato Chutney etc.

Expert Tips for Wheat Dosa

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Masala Dosa Recipe (Mastering The Perfect Batter & Filling) Pesarattu Recipe | Andhra Style Moong Dal Dosa Set Dosa | Soft Sponge Dosa Recipe Cheese Dosa This Wheat Dosa post from the blog archives first published in August 2016 has been republished and updated on September 2021.