wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa |
by Tarla Dalal
Added to 99 cookbooks
This recipe has been viewed 79235 times
wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa | with 24 amazing images.
wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa is a nourishing breakfast option for people of all ages. Learn how to make instant wheat flour dosa.
To make wheat dosa, combine the whole wheat flour, urad dal flour, salt and approx. 1¼ cups of water in a deep bowl and mix well using a whisk. Cover it with a lid and keep aside to rest for 30 minutes. For the tempering, heat the oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Pour this tempering over the batter and mix well. Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle. Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides. Repeat steps 3 to 5 to make 11 more dosas. Serve immediately with sambhar.
These deliciously soft godhuma dosa made with whole wheat flour and urad dal flour are also convenient to make because the batter does not require a long fermentation. Just mix the ingredients, temper it traditionally, let it rest for half an hour, and you are ready to cook the dosas.
Since the healthy atta dosa replaces high glycemic index rice with whole wheat flour, it is diabetic friendly. Serve these dosas immediately on preparation, as they tend to get chewy over time. Also, these dosas will be soft and not crisp as they are made of whole wheat flour.
The use of wheat flour adds in a dose of fibre too. With 1.8 g of fibre per dosa, these instant wheat flour dosa are a wise choice for people with heart disease and high cholesterol. Being non-fermented, they can be enjoyed by people suffering from acidity to snack time or for dinner as well.
Tips for wheat dosa. 1. The dosa batter should be lump free so spreading the batter becomes easy. 2. Cook the dosa on a medium flame so the wheat flour gets cooked well. Serve them immediately for best texture and taste.
Enjoy wheat dosa recipe | godhuma dosa recipe | instant wheat flour dosa | healthy atta dosa | with step by step photos.
For wheat dosa- To make wheat dosa, combine the whole wheat flour, urad dal flour, salt and approx. 1¼ cups of water in a deep bowl and mix well using a whisk. Cover it with a lid and keep aside to rest for 30 minutes.
- For the tempering, heat the oil in a small non-stick pan, add mustard seeds, cumin seeds, curry leaves and green chillies and sauté on a medium flame for 30 seconds. Pour this tempering over the batter and mix well.
- Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle.
- Smear ? tsp of oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
- Repeat steps 3 to 5 to make 11 more wheat dosas.
- Serve the wheat dosa immediately with sambhar.
Wheat Dosa Video (diabetic friendly) by Tarla Dal
Wheat Dosa, Godhuma Dosa Recipe recipe with step by step photos
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While making the wheat dosa, make sure to mix the urad dal flour well. or else there will be lumps in the batter.
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Tempering is important in the batter as it gives a nice taste to dosa.
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Cook the dosa on a medium flame or else, there will be raw taste of the wheat.
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Make sure to serve it immediately, or else it will turn little chewy once it cools.
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Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
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From authentic dosa recipes like neer dosa, benne dosa to ghee roast dosa, uttapams you can find all the traditional South Indian dosa recipes on our website. Here are some of my favorite dosa recipes :
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To prepare the Godhuma dosa batter recipe, in a bowl take the whole wheat flour.
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Add urad dal flour. For a crispier texture, you can add semolina and rice flour to the wheat dosa recipe.
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Add salt.
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Pour approx. 1¼ cups of water.
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Mix well using a whisk to make a lump-free, smooth batter.
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Cover it with a lid and keep aside to rest for 30 minutes.
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After 30 minutes, open the lid and give it a stir. Our instant wheat flour dosa batter is ready!
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For the tempering of wheat dosa batter, heat the oil in a small non-stick pan.
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When the oil is hot, add mustard seeds.
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Add cumin seeds.
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Add curry leaves.
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Add green chilies and sauté on a medium flame for 30 seconds or until everything is aromatic.
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Pour this tempering over the batter and mix well. To enhance the flavour, you can also add finely chopped vegetables like onion, carrot, capsicum to the instant wheat dosa batter.
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To prepare Godhuma dosa, heat a non-stick tava (griddle).
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Sprinkle a little water on it. The water should sizzle immediately.
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Wipe it off gently using a muslin cloth. This is done to season the tava so that the dosa doesn’t stick to the tava.
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Pour a ladleful of batter on it.
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Spread it in a circular motion to make a 150 mm. (6”) diameter thin circle. The size can be varied as per your liking.
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Smear 1/8 tsp of oil over it and along the edges. Oil can be swapped with ghee or butter.
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Cook the godhi dose on a medium flame till the dosa turns light brown in colour from one side.
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Flip and cook on the other side.
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Remove in a plate and keep aside.
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Repeat steps 4 to 9 to make 11 more godhuma dosas.
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Serve the South-Indian godhuma dosa immediately with sambhar.
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If you liked this recipe of instant whole wheat dosa, then also check out other quick and easy dosa recipes like: Instant Whole Wheat Vegetable Dosa, Onion Rava Dosa, Corn Dosa.
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Healthy Wheat Dosa – for diabetes and acidity.
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Rice has been replaced with fibre rich wheat flour and thus these dosas are a wise choice for diabetics than dosa made of rice flour.
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The fibre helps to manage cholesterol levels and thus people with high cholesterol can enjoy these dosas.
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Being non-fermented and instant, people suffering from acidity can also try these dosa. They can avoid sambar made with toovar dal and pair these dosas with coconut chutney. Also it would be a good idea to reduce the quantity of green chillies.
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Use peanut oil to cook these dosas if possible. It is one of the heart friendly Indian oil.
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Nutrient values (Abbrv) per dosa
| Energy | 52 cal |
| Protein | 1.8 g |
| Carbohydrates | 9.2 g |
| Fiber | 1.8 g |
| Fat | 1.1 g |
| Cholesterol | 0 mg |
| Sodium | 2.2 mg |
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