Wheat Dosa | Godhuma Dosa

Method12 steps · about 15 min

1. 1

   Step 1: In a mixing bowl combine the whole-wheat flour (½ cup), rice flour (¼ cup), salt (¼ tsp), cumin, finely chopped curry leaves (5–6) and chilies, optional very finely chopped onion (2 tbsp) and grated ginger (¼–½ tsp).

   Uses ½ cup whole-wheat flour (atta, 8 tbsp) · ¼ cup rice flour (4 tbsp) · ¼ tsp salt · 1 pinch cumin seeds · 5–6 finely chopped curry leaves · 1–2 finely chopped green chilies · 2 tbsp optional very finely chopped onion · ¼–½ tsp finely grated ginger

   
2. 2

   Step 2: Add the measured 1¼ cups water gradually, only as much as needed for a thin batter, and the optional 1 tsp yogurt. Whisk out all lumps.

   Uses dry flour, herbs and aromatics mixture · Measured batter water added gradually, only as needed · 1 tsp optional plain yogurt for flavor

3. 3

   Step 3: Check that the batter is thin and free-flowing. Add any remaining measured batter water first, then extra water only if needed to reach pouring consistency.

   Uses mixed wheat-dosa batter · Any remaining measured batter water only if needed · Extra water only if batter needs thinning between dosas

4. 4

   Step 4: If the pan has no nonstick coating, warm it and add a few drops from the 2 tbsp batch cooking-fat stock.

   Uses Few drops of batch cooking fat for pan greasing

5. 5

   Step 5: Spread those drops evenly over the tawa with kitchen tissue.

   Uses warm pan with greasing fat

6. 6

   Step 6: Heat the tawa over medium-high heat until hot but not smoking. Stir the thin batter well to lift the settled flour.

   Uses Greased tawa if required, otherwise clean nonstick tawa · thin wheat-dosa batter

7. 7

   Step 7: Pour a portion of stirred batter from a little height around the pan, working from the sides and filling large gaps. Do not spread it with the ladle like a regular dosa. Retain the remaining batter for the next dosas.

   Uses Only enough thin batter for one dosa

8. 8

   Step 8: Drizzle a little more fat from the batch stock around the edges and over this dosa. Cook over medium-low heat.

   Uses freshly poured wheat dosa · Small portion of remaining batch cooking fat for this dosa

9. 9

   Step 9: Cook until the base is golden and crisp and the edges release on their own. Lift gently with a spatula.

   Uses wheat dosa cooking on tawa

10. 10

    Step 10: A very thin dosa need not be flipped. If thicker, flip and cook the second side through, then flip back briefly to crisp. Remove the finished dosa.

    Uses golden crisp dosa

11. 11

    Step 11: Repeat with the remaining batter to make about 4–5 dosas. If the tawa overheats, sprinkle a little separate cooling water, let it evaporate and bring the pan back to hot without smoking. Stir the remaining batter before each pour, thinning with extra water only if necessary. Grease or drizzle with the remaining batch fat only as needed; cook each dosa as in steps 7–10.

    Uses Batter left after the first dosa, stirred before each pour · A little separate water only to cool an overheated tawa · Extra water only to thin remaining batter · Remaining measured batch fat only as needed for later dosas

12. 12

    Step 12: Serve the first cooked dosa and remaining cooked batch promptly while crisp.

    Uses first finished wheat dosa · remaining finished wheat dosas