Do you want to know How to Make Wheat Dosa which is Crispier?
Or do you want to make dosa (Quickly) in less time, which is also HEALTHY ?
Or do you want tips on how to overcome stickiness from the dosa tawa and spatula?
You’re in the right place.
Today I will show you how to prepare Wheat dosa (Godhuma dosa or Atta dosa) which is crispier and non-sticky!
Let’s get started.
- What is Wheat Dosa (Godhuma Dosa/Atta Dosa)?
- Wheat Dosa in 5 Languages
- Video Recipe – Crispy Wheat Dosa
- How to Make Crispy Wheat Dosa without Breaking?
- Don’t USE Eno powder or Baking Soda for Crispiness – Here’s Why!
- What type of Dosa Pan to use for Non-Sticky Godhuma Dosa?
- Wheat Dosa Benefits
- How to Make Instant Wheat/Atta Dosa – Step by Step Procedure
- Godhuma Dosa Without Rice Flour
- Side Dish for Atta Dosa/Godhuma Dosa
- Wheat Dosa for Babies
- Recipe Card for Atta Dosa (Godhuma Dosa)
- Frequently Asked Questions
What is Wheat Dosa (Godhuma Dosa/Atta Dosa)?
Wheat Dosa is a thin, crispy dosa (Indian Crepe) recipe. It is made with whole wheat flour, rice flour (for crispiness) and spices like green chilly, cumin, pepper powder, salt and curry leaves.
All these ingredients are mixed together with water to form a batter of pouring consistency (a thin batter). This batter is then kept aside for 10-15 minutes to allow the wheat flour to absorb water. It is then again checked for pouring consistency and water is added if required.
This batter is then poured and spread over a hot and greased tawa. Wheat dosa needs to be cooked on high flame to get that crispy texture else it will be thick and soft.
Atta dosa can be served with any chutney varieties or even sambar.
New to Indian Cooking?
If you are a beginner or someone who is not sure on how to get started in Indian Cooking, please click on the below links for STEP By STEP GUIDE.
1. Essential Indian Cooking Tools – A Complete Guide for setting up basic Indian Equipment for cooking.
2. Essential Indian Spices – A Comprehensive Guide explaining the basics of Indian Spices which are Important for cooking Indian Foods.
3. How to Cook Rice Perfectly – Learn to Cook Indian Rice using 2 methods – Pot and Pressure Cooker
Wheat Dosa (also known as Atta Dosa/Godhuma Dosa), is a SIMPLE, QUICK, and TASTY Dosa recipe. It is a very popular dish in South India.
Atta Dosa is not only tasty, but also a healthy substitute for the usual rice flour dosa.
This Godhuma dosa is also a very good breakfast and dinner recipe, as it can be made instantly during the busy mornings.
It is also a HEALTHY recipe mostly suggested for Diabetic and diet conscious people.
Wheat Dosa in 5 Languages
- Godhuma dosa/godhumai maavu dosa in Tamil
- Atta dosa/Atta ka dosa in Hindi
- Godhi hittu dosa in Kannada
- Godhuma pindi dosa in Telugu
- Gothambu podi dosa in Malayalam
Video Recipe – Crispy Wheat Dosa
How to Make Crispy Wheat Dosa without Breaking?
- Add the right amount of Rice flour while preparing wheat dosa batter.
- Adding butter or oil for a more crispy texture.
- Thinner batter (milk consistency). The consistency is similar to Rava/Sooji dosa batter.
- Tawa should be really hot before pouring the batter.
- Mix the batter well before pouring the batter on the tawa.
- Always cook the dosa on high flame.
- Check the consistency of the batter every 10 minutes, as the wheat flour might absorb the water making the batter thick. In this case, you will have to add little water until you achieve the consistency.
- The amount of water required depends on the quality of the wheat flour.
- Do NOT be in a hurry to remove the dosa from the tawa. Wait until it turns nice golden brown.
Don’t USE Eno powder or Baking Soda for Crispiness – Here’s Why!
When we have a healthier option of adding rice flour for crispiness, there is no need to add any other form of unhealthy or artificial ingredient like baking soda or eno powder to make the wheat/atta dosa crispier.
Avoid these artificial ingredients and opt for natural and healthier ingredients.
What type of Dosa Pan to use for Non-Sticky Godhuma Dosa?
I would suggest using a non-stick pan/tawa for making wheat dosas. You can also use cast iron/iron tawa but make sure to grease the tawa/pan before you make each dosa.
Also, you will have to wash and season the tawa with oil & some chopped onions or oil and mustard and allow it to brown or splutter. This needs to be done before you prepare the regular dosa, to avoid sticking.
Wheat Dosa Benefits
- Low in fat
- Reduces the risk of heart diseases
- Rich in Protein
- Rich in Fibre
- Easily digestible
- Good for Diabetics
- Low in Calories
How to Make Instant Wheat/Atta Dosa – Step by Step Procedure
Batter Preparation for Wheat Dosa(Godhuma Dosa)
Firstly, take a bowl. Add wheat flour, rice flour, salt, pepper powder, cumin, finely chopped green chillies and onions and some curry leaves.
Finely chop the onions and green chillies and add them to the flour.
Combine the mixture well.
Add water in batches and combine well until no lumps. Make a thin batter (milky consistency). Do NOT make it very thin or thick, else the dosa will break or become soft and won’t be crispy.
Cover the batter and leave it aside for 10-15 mins. After 15 mins, you will notice that the wheat flour settles at the bottom leaving the water at the top.
Now, mix the batter well and you will notice that the batter has thickened a little. This is because the wheat flour absorbs all the water making the batter thick.
Hence, add a little water and mix well until you achieve the desired consistency.
Wheat Dosa/Atta Dosa/Godhuma Dosa Preparation
Now, its time to heat the tawa on high flame. Grease the tawa with oil or butter. Sprinkle little water to check if the tawa is hot.
If you find too many bubbles after sprinkling water, it means the tawa is hot and ready for pouring the dosa maavu (batter).
Once tawa is hot, pour the wheat dosa batter and spread all over the tawa. Make sure not to pour too much of batter, else dosa will not be crispy.
Pour oil and cook on high flame until the golden brown colour is seen on the bottom side.
Dosa turns brown at the bottom side. Gently release the dosa from the sides and try to slowly fold the dosa.
It could sometimes break while folding if it’s too crispy.
Do NOT be in a hurry to release the dosa and fold, else it could break or stick to the spatula or tawa.
Once folded, you can bring the edges of the dosa to the centre to make it more crispy. But its completely optional.
Crispy atta dosa is ready to be served hot with chutneys like coconut chutney, garlic chutney.
Godhuma Dosa Without Rice Flour
Godhuma dosa can be prepared without rice flour but you can make only thick and soft dosas. If you need crispy dosas, you will have to add rice flour too. Also, sometimes it makes us difficult to flip or remove godhuma dosai from the tawa when we don’t use rice flour.
Side Dish for Atta Dosa/Godhuma Dosa
There is no particular chutney or side dish for wheat dosa/godhuma dosa. It tastes delicious and different from every other side dishes. A few side dishes that I would recommend are:
- Coconut Chutney
- Peanut Chutney
- Coriander Chutney
- Garlic Chutney
- Onion Chutney
- Kara Chutney
- Mint Chutney
- Sambar Varieties
- Idly/Dosa Podi
Best Chutney for Gothambu Dosa
- Coconut Chutney
- Garlic Chutney
- Sambar Varieties
Wheat Dosa for Babies
Wheat dosas can be given for babies provided you consult your doctor and confirm before trying new foods for babies.
Recipe Card for Atta Dosa (Godhuma Dosa)
- 2 cups Whole Wheat Flour
- 3 tbsp Rice Flour
- 1 Onion - finely chopped
- 1 Green Chilly - finely chopped
- 1 tsp Salt
- 1/2 tsp Pepper Powder
- 1 tsp Cumin
- Few Curry leaves
- Water - as required
- Oil - to grease
- Add Wheat Flour, rice Flour, salt, cumin, pepper powder, chopped onions and green chillies to a bowl.
- Combine the ingredients well.
- Add water and form a lump free batter.
- Make sure the batter is thin and milky consistency.
- Cover and keep aside for 10-15mins.
- Add water again if required .
Wheat Dosa Preparation
- Heat a tawa on high flame.
- Grease tawa with oil.
- Sprinkle water to check if tawa is hot.
- Once hot, pour the batter and spread well.
- Add oil n cook on high flame until golden brown.
- Once bottom side is nice brown, gently release from sides and fold.
- Crispy wheat dosa is ready to be served with sambar, coconut chutney, garlic chutney etc.
Frequently Asked Questions
Q. What to do when the upper side of the dosa is soft and not cooked enough, even after flipping it over. Is it due to runny watery batter mixture?
Ans. The batter might have been either runny or thick. Make sure the consistency of the batter is right. Also, make sure to use a high flame to cook the dosas and wait until it turns brown at the bottom side.
Q. Is it necessary to flip the upper side of dosa and cook?
Ans. If the batter is on the right consistency (thinner or milky) then there is no need to flip the dosa as it will be already cooked. If you are planning to make thick dosas then you will have to flip over the dosas and cook.
Q. A good alternate for Rice Flour for diabetic people?
Ans. You can use any millet flour instead of rice flour.
Q. First dosa comes out fine, second dosa is not so. Should I wait for sometime after removing first dosa so that tawa becomes hot?
Ans. Yes. Just wait for 5-10 seconds before pouring the next round of dosa batter so that the tawa gets heated up well. If the tawa is not heated up well, then you will end up in breaking or doesn’t cook well. Also, try to maintain a high flame throughout. Lower the flame for a while only if the tawa is really very hot and fuming.
Q. Dosa is soft even after adding rice flour. What am I doing wrong for not getting crispiness?
Ans. Maybe you have added very less rice flour, so try to increase the rice flour quantity. And make sure the batter is thin/watery and NOT thick. Maintain high flame and hot tawa.
Q. Even after adding rice flour, dosa breaks while flipping even though it is thick. What to overcome it?
Ans. Rice flour might not be fresh, that’s why it breaks. Use milk or curd while preparing the batter.
Q Can I make thin crispy dosa without urad dal? Can I use any other lentils in their place?
Ans. The Regular/Traditional Dosa needs urad dal. There is no substitute for it. You can add other lentils or dals when you want to prepare any other variety of dosa.
Q. Can I keep the dosa batter for more than one day?
Ans. Yes, you can store the dosa batter in the refrigerator for maximum 6-7 days. Whereas, wheat dosa batter can be stored only for a maximum of 2 days. It’s better to prepare the wheat dosa batter freshly.
Q. Batter was prepared yesterday, so the dosa was not crispy, and it was thick. Where did I go wrong?
Ans. The batter thickens as time passes. Hence, make sure to add a little water to make the batter thin and as per the required consistency.
Latest Posts from Three Whistles Kitchen
- (QUICK) Murungai Keerai Egg Poriyal | How to Make Drumstick Leaves Egg Stir-Fry at Home?
- (CRUNCHY) Murungai Keerai Vadai | Drumstick Leaves Vada at home!
- 2 (Quick) Murungai Keerai Poriyal / Drumstick Leaves Stir-Fry using Toor Dal & Ground Nut
- (Street Food Style) Egg Kothu Parotta/Paratha at Home! | Muttai Kothu Parotta Recipe
- Beans Egg Podimas/Poriyal | (Healthy & Different) Side Dish for Chapati !