Wheat flour dosa (Godhuma Dosa) with Peanut Chutney
Easy, breezy and lacy – that’s how I’d describe wheat flour dosa. I prepare this traditional, lace like, instant dosa when I am low in appetite, ya that happens sometimes, or short on time, aren’t we always?
Recipe is really simple. Mix a cup of wheat flour (atta/chapati flour) with 2 to 3 cups of water. Stir in a teaspoon of black pepper powder and salt. Thoroughly mix the batter without any lumps. The consistency of batter must be like thick buttermilk, not too watery or not too tight. Don’t let the batter sit for long time, it will become gooey mass, and resulting dosas won’t be pretty.
To prepare dosas, lightly oil the dosa tava and rub it with a cut onion. Heat over medium-high. When the tava is hot, pour a ladleful of batter steadily from a height of 3 to 5 inches onto the tava. Allow it spread on its own in a thin lace like layer. Because wheat flour batter is very sticky, trying to shape the dosa with back of the spoon like we do for regular dosa won’t work. Please resist the temptation to shape and allow it to spread on its own. Sprinkle a half teaspoon of ghee or peanut oil and on high heat, cook. Within a minute or two, bubbles start to appear on the surface. Wait until the underside of dosa turns golden and then gently turn it to the other side. Cook for another minute or two. Remove and serve hot with peanut or coconut chutney.
Wheat flour batter spread in a thin lace like fashion
With 4 plate-sized dosas like these, expect to get stuffed royally.
