Godhambu = Wheat Flour = Aata = Instant Dosa.
This is an instant dosa recipe; no fermentation, no wait and the least amount of prep you could imagine. It takes all of 5 minutes to get this on a plate and it’s super tasty to boot.
Let’s Talk Batter
Grinding dosa batter is a time consuming process. Don’t get me wrong, it’s definitely worth it, but it’s always good to have a backup plan when that craving hits. What’s more, I’ll bet you already have all the ingredients in your kitchen. While regular dosa batter is usually available in the market, the thing I find annoying with store bought batter is the quantity. Buy one packet and if you’re not a family of 8, you bet you’re having dosas for the next two weeks. Aaaand there’s still some you have to throw out. This is a small batch recipe, just enough for eight regular sized dosas and while technically that should be enough for four….
Customizations
There are variations to this recipe. Some people add jeera, curry leaves, onions, green chillis and other herbs and spices. I’ve kept this recipe simple, mainly because that’s how I like it, but as always, I encourage you to experiment and find out what works best for you. Don’t worry too much about the measurements, they’re just guidelines. So you like a spicy dosa? Add some more chilli powder. Don’t have any rice flour at home? That’s cool, you don’t need to add that. Hate Asafoetida? Leave that out, (also we can’t be friends). Just so you’re aware, the rice flour in the recipe is added to make the dosa extra-crispy. Crispy dosas are a must but as a godhambu dosa connoisseur, I can confirm that any combination of the above will yield a delicious result.
Consistency
The consistency of the batter is what matters most. The batter is thinner than traditional dosa batter, almost like melted ice cream.(Can someone help me with a better comparison?!) I’m hoping the video below is helpful but not to worry, the measurements given below should yield the right consistency! Spreading the batter takes some practice and one tip I’d like to share is to make sure your pan is not too hot when you’re spreading the batter. Work from the inside out with slight pressure and you should be good. Once you’re done spreading it turn the heat back up and cook it for a few minutes on either side.
Try this dosa out with my
Enjoy!
Godhambu (Wheat) Dosa
Ingredients
- 1 cup Wheat Flour (Aata)*
- 2 tbsp Rice Flour (optional)
- ½ tsp Chilli Powder
- 1 tsp Salt
- ¼ tsp Asafoetida (Hing)
- 1 ½ cup Water
Instructions
- Add all dry ingredients to a bowl. Stir well.
- Add water to the bowl and whisk until the mixture is smooth.
- You're looking for a thin batter, thinner than regular dosa batter.
- Add the batter to a hot non stick pan. Don't worry about the shape, we love Dosas of all shapes and sizes. <3
- Add a teaspoon of oil to the dosa.
- Cook for about a minute on high heat.
- Flip the dosa and turn your heat down to low.* Cook for another minute.
- Serve immediately!
