Don’t we all love quick and healthy recipes? Here is one such recipe – Instant Dosai made with wheat flour, popularly known as karaicha dosai or karacha maavu dosai or godhumai dosai in Tamil. Learn how to make this Indian style savory wheat flour crepes with step-wise pictures.
You don’t need to ferment the batter but letting it sit for 30 minutes to 1 hour always enhances the flavor. The recipe is straight forward. You mix wheat flour and a little bit of rice flour with yogurt and water.
Bring it to pouring consistency and add salt and do the tempering. Then make dosas. Simple right? But there are few nitty-gritty things here. Let’s discuss that.
- Are you wondering why am I adding rice flour when I call the recipe as wheat flour? Rice flour adds crispiness to the dosai. That’s the main reason.
- Yogurt is optional, but it adds a tangy taste. Instead of yogurt, you can use buttermilk too but adjust the water measurement. I have tried using 1.5 cups of water and ½ cup of buttermilk.
- The amount of water required depends upon the quality and variety of the wheat flour used. Do not add all the water at once. Add little by little as needed until you get the desired consistency.
- I kept the tempering simple. But you can add more curry leaves, green chilies and make it more delicious.
- Also, wheat dosai takes a longer time to cook than the regular rice batter dosai.
Making Dosa in Cast-Iron Pan:
Last but not least, what to do if the dosa sticks to the pan/tawa? The below tips not only applies for this wheat crepes but any dosai variety.
The batter consistency is the key and also the tawa. I use my cast iron tawa and make sure it is well seasoned. Make the dosas in medium heat. If the tawa is hot, sprinkle some water and reduce the heat. Let the water evaporate and start making the dosas again. Also, make sure the dosa batter is in room temperature. I recommend to make a small dosai first and then start making the big ones.
But irrespective of these, sometimes dosa gets stuck to the pan. This is what I do when that happens to me.
If the dosai sticks to the pan, I reduce the heat and carefully remove the dosa by scraping it. Then sprinkle some water. Wipe the tawa with a wet tissue, and I make sure the tawa is clean. Then increase the heat and start making the dosai again. Of course, I will check the batter consistency too.
During the initial days of cast iron, I have had the saga of the first two dosas sticking to the pan, and from the third one, it comes out great. So be patient.
Ingredients for Godhumai Dosai:
- ¾ cup wheat flour
- ¼ cup rice flour
- ¼ cup yogurt
- 2 cups water + less than 1 cup if required
- 1 tsp salt
- 3 tbsps of oil or as needed for the dosai
- To Temper:
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
Steps:
Preparing the Wheat Dosa Batter | Godhumai Dosai Maavu:
- In a mixing bowl, add the wheat flour, rice flour, salt, and yogurt.
- Add 1 cup of water and using a hand whisk, mix it thoroughly without any lumps.
- Then add the remaining 1 cup of water little by little and bring it to a thin dosa batter consistency. Let this sit for 30 minutes to 1 hour.
- After 30 minutes, In a separate tempering pan, heat the oil and when the oil is hot add the mustard seeds and cumin seeds. When they start to splutter, add it to the dosa batter. Mix it well, and now the wheat dosa batter is ready.
Preparing the Dosa:
Method 1:
- Heat the tawa and ensure it is over medium heat.
- Take a ladle full of batter and pour it in the center of the tawa and spread it lightly and slowly. Do not spread it too thin.
- Drizzle ½ tsp of oil around the edges and let it cook until the color changes like below. It takes about 1 to 1.5 minutes over medium heat.
- Then carefully flip the dosa and let it cook for just 20 to 30 seconds.
- Flip it back and fold the dosa and take it out on a plate.
- Similarly, make the dosas with the remaining batter.
Method 2:
- Heat the tawa and ensure it is over medium heat.
- Here we make it more like the rava dosai. Take a ladle full of batter and pour from the edges towards the center. Do not spread the dosa. You won’t get a perfect round shape and also there will be holes like below.
- Drizzle ½ tsp of oil around the edges and let it cook until the color changes. Then flip the dosa and cook again for 20 to 30 seconds.
- Flip it back and fold the dosa and serve it.
- Similarly, make the dosas with the remaining batter.
- Serve the dosa hot with chutney or sambar or podi.
Recipe Notes-
- Adjust the salt according to your preference.
- While tempering, you can add green chilies and curry leaves too.
- Do not add all the water. Add little by little as required.
PS: If you try this godhumai dosai recipe, please don’t forget to comment and rate this recipe. Also, please check out my videos and do subscribe to my YouTube channel.
Karacha Dosai | Godhumai Dosai | Savory Wheat Crepes
Instructions
Preparing the Wheat Dosa Batter:
- In a mixing bowl, add the wheat flour, rice flour, salt, and yogurt.
- Add 1 cup of water and using a hand whisk, mix it thoroughly without any lumps.
- Then add the remaining 1 cup of water little by little and bring it to thin dosa batter consistency. Let this sit for 30 minutes to 1 hour.
- After 30 minutes, In a separate tempering pan, heat the oil and when the oil is hot add the mustard seeds and cumin seeds. When they start to splutter, add it to the dosa batter. Mix it well, and now the wheat dosa batter is ready.
Preparing the Dosa:
Method 1:
- Heat the tawa and ensure it is over medium heat.
- Take a ladle full of batter and pour it in the center of the tawa and spread it lightly and slowly. Do not spread it too thin.
- Drizzle ½ tsp of oil around the edges and let it cook until the color changes like below. It takes about 1 to 1.5 minutes over medium heat.
- Then carefully flip the dosa and let it cook for just 20 to 30 seconds.
- Flip it back and fold the dosa and take it out in a plate.
- Similarly, make the dosas with the remaining batter.
Method 2:
- Heat the tawa and ensure it is over medium heat.
- Here we make it more like the rava dosai. Take a ladle full of batter and pour from the edges towards the center. Do not spread the dosa. You won't get a perfect round shape and also there will be holes like below.
- Drizzle ½ tsp of oil around the edges and let it cook until the color changes. Then flip the dosa and cook again for 20 to 30 seconds.
- Flip it back and fold the dosa and serve it.
- Similarly, make the dosas with the remaining batter.
- Serve the dosa hot with chutney or sambar or podi.
Notes
- Adjust the salt according to your preference.
- While tempering, you can add green chilies and curry leaves too.
- Do not add all the water. Add little by little as required.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: This recipe was originally posted in 2013 but now updated with new photos and fresh content.
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