Godumai Dosai (Wheat Flour Dosa)
Godumai dosai or Godambu doshai – This version is my mom’s recipe. This dosa does not require fermentation or prior prep. Moreover, ingredients are very basic pantry staples. So, you can make it just whenever you want – a quick and easy recipe. The dosa is a really soft, melt-in-the-mouth variety 🙂 ….
Wheat flour (regular chapatti aata): 1 cup
Rice flour: 2 tablespoons
Cumin seeds (Jeera): 1 teaspoon
Green Chillies: 2 chopped fine
Salt to taste
Cooking oil for making dosas + 1 teaspoon
* I use less of rice flour to get the nice wheat flour taste – you may vary the rice flour amount to your taste. A point to keep in mind – the more rice flour we use, the crispier the dosa gets.
- Mix the flours and salt in a bowl. Gradually add water to make a thin batter. Ensure no lumps when forming the batter.
- The consistency of the batter should be thinner than the normal dosa batter. You would need about 1.5-2 cups of water.
- In a teaspoon of oil, temper the cumin seeds (jeera). When they start popping, add the chopped green chillies and roast well. The jeera and chillies may be added without tempering, but this brings out the flavors better.
- Set aside to cool. When slightly warm, you can add the tempering to the batter. Mix well through the batter. Suggest cooling the tempering before adding to the batter as the hot tempering may cause the batter to lump.
- Let the batter rest for 20-30 minutes. This makes the dosas better. You can try making it even without resting.
- Heat a griddle (tava) [I use non-stick for this dosa so it doesn’t form a sticky mess]. Grease the tava with a few drops of oil.
- When the tava is hot, turn the heat to medium. Pour a ladle-full of batter and spread like a dosa. You can swirl the griddle around to spread the batter or pour the batter from a height of about 6 inches.
- Grease the uncooked side and the edges with a few drops of oil.
- Allow to cook for a couple of minutes on each side while turning over. The dosa is ready when browned on both sides.
- You can also make these as mini-dosais for bite-sized dosas.
- Serve them with sambar, chutney, or our very own, dosai-molaga podi – traditional chutney powder for dosas.