Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Wheat Flour Dosa (Godhuma Dosa)

Goduma Dosa with Peanut Chutney
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 spead thin in a lace like fashion on hot tava. Bubbles are appearing.
Wheat flour batter spread in a thin lace like fashion

 Turning to the other side to cook

Folding it into half to remove the dosa
With 4 plate-sized dosas like these, expect to get stuffed royally.

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Wheat Flour (Durum Atta) (Tuesday April 18, 2006 at 3:24 pm- permalink)
Comments (44)

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44 comments for Wheat Flour Dosa (Godhuma Dosa) »

  1. Hi Indira, e dosalu memu chestamu, sometimes do add 1 tsp of sugar. I usually prepare when I am very hungry and nothing is there to think of.

    Comment by Lakshmi — April 18, 2006 @ 3:29 pm

  2. Me too, Lakshmi and today is one of those days.:)
    I like them with maple syrup or little bit of honey also. They taste good for such simple preparation, don’t they?

    Comment by Indira — April 18, 2006 @ 3:37 pm

  3. Hi Indira,
    Easy indeed ! I make this for my daughter 2 to 3 times a week. She likes to eat with little ghee and sugar.
    Beautiful pictures as always…….

    Comment by Madhu — April 18, 2006 @ 3:47 pm

  4. Hi Indira suprise to see lunch menu on ur site today, as I bored of eating rice dhall and veggies today felt like having roti thats takes time cant wait so long so i made these dosas:)

    Ur pictures are marvelous:)

    Comment by tanuja — April 18, 2006 @ 4:00 pm

  5. oh nice….I make dosa like this with regular flour, salt, sugar and add tadka of rai/jeera/curry leaves to it…lacy, crisp and yes….easy, breezy also.
    Now , I have one more dosa to add to that category…

    Comment by Vee — April 18, 2006 @ 4:01 pm

  6. Hi Indira,
    Dosa came very thin.I know that it will be crispy when godhumadosa will be thin.I like that “kara kara ” taste of this one.
    Ammamma used to give us in the evenings after coming from r good.

    Comment by vineela krishna — April 18, 2006 @ 4:24 pm

  7. Indira: Love those lacy ;)dosas. I tend to prepare it some time and eat with a piece of jaggery..nostalgic 🙁 I dont get those lacy crispy edges, may be using spoon-back to round makes this difference i suppose. Next time I will try to make it like yours 🙂
    Thanks for that great tip Indira 🙂

    Comment by Karthi Kannan — April 18, 2006 @ 4:36 pm

  8. ahhh !! gothambu dosa is the ultimate fast and comfort food ! i love it when suffering from lose of appetite due to cold or chest congestion. and it has endless varities.

    try adding the ‘varavu’ or tadka of mustard/urad dal/red chillies/curry leaves, add a little bit of buttermilk, to the wheat flour batter. or, scrap some jaggery and sprinkle on top of the dosa before turning it to the other side. the jaggery will melt into the dosa, to make it delightfully sweet.

    also, you could try a filling of scrapped coconut and sugar or jaggery. spread this filling in the centre of dosa, and fold from both sides.

    my hubby would make small, one-rupee coin sized ‘blots’ of dosas which can be eaten like snack.

    it is great with sambar, with chutneys, with sugar or with any left over curry.

    Comment by renu — April 18, 2006 @ 4:55 pm

  9. wow….i can’t believe the possibilities dosas have with various flours…i used to think we had to stick to the original rice and urid dal flour….but this recipe is giving me ideas…do you think it would work with corn flour?(I bought it at an indian store…and now can’t think of what to do with it)

    Comment by Nabeela — April 18, 2006 @ 6:11 pm

  10. Dosa is mouth-watering…Indira.

    Comment by Pavani — April 18, 2006 @ 6:33 pm

  11. My mom used to make this after school when she couldnt come up with anything else and I used to hate it. 🙂 and she would call it “foreign dosa” just to make it more appealing i think. Dont know why, but the wheat used to stick in my mouth.My mom used to add sugar to the wheat. Maybe I should try your version.

    Comment by L.G — April 18, 2006 @ 7:14 pm

  12. My mother told me to add a bit of yeast to the batter and to let it sit for a few min..I tried that and loved the texture of it. It was kinda crispier than my usual version, but yours look crispy as is. Our dinner after busy work days.

    Comment by Gini — April 18, 2006 @ 8:47 pm

  13. Four of these drool-worthy dosas when you’re fasting?! That’s no fast, ladies! That’s a feast!!

    Comment by Manisha — April 18, 2006 @ 10:16 pm

  14. Marvellous !!!!!!!!!!Pictures are so temptinggg

    Comment by priya — April 19, 2006 @ 2:32 am

  15. My mom used to make this for breakfast. Wonderful pictures.

    Comment by RP — April 19, 2006 @ 8:56 am

  16. WOW..never heard of godhuma dosa…Got to try this, I guess…

    Comment by Luv2cook — April 19, 2006 @ 9:14 am

  17. wow! that picture is making me crave some right now 🙂

    I usually add a little rice flour for crispiness for savory dosa, and some jaggery for a sweet dosa. My dosas turn out much thicker tho’. Maybe I should add more water next time.


    Comment by Saffron Hut — April 19, 2006 @ 10:10 am

  18. Wow !! How did you manage to make so thin ? Mine comes out a little thick. Will try to add more water next time. Excellent photos as usual.

    Comment by Krithika Ramachandran — April 19, 2006 @ 11:45 am

  19. Hey Indra,
    Awesome recipes and pics!! Was wondering if you knew how to make mango pickle? avakai pickle esp…this is the time back home when people make pickles et al…if you make them here can you please post the recipes?? been yearning for them…

    Comment by dan — April 19, 2006 @ 5:11 pm

  20. Hi Indira:

    When you say sprinkle with oil, do you mean sprinkle the oil on the uncooked side of the dosa immediately after pouring it? I just want to be clear on this before I attempt it. Thanks!

    Indira replies:
    Hello Jonny, pour and spread the batter on to the hot griddle (tava), wait few seconds, once it starts settling, sprinkle oil/ghee on the top and also around the edges, from one teaspoon to one tablespoon – your choice.
    This makes the dosa tastes good and also makes it little bit easy to turn the dosa to the other side.

    Comment by Jonny — April 20, 2006 @ 10:38 am

  21. Hi Indira:

    Been too swamped lately but did try this one and also your banana pepper dry curry recipe with the spicy dalia powder that you’d posted a while back. They were both exactly as you’d promised.

    Those gulab jamuns look so stunning..there should be a law:)

    I haven’t forgotten what we’d discussed by email and still hope to be on target by end of the month .

    Indira replies:
    Busy time at work…. hang in there, buddy.
    They are good and quick kind of meals to prepare on a busy day. I am glad you liked them.
    Don’t worry about the posts, take your time. Thanks Janani.
    With the jihva event, I’m going to be busy for the next two weeks, I think.

    Comment by Janani — April 21, 2006 @ 3:37 pm

  22. Hi Indira,
    Thanks so much for this wheat dosa recipe: we make something called “dhirda” in Marathi that is similar, but with jeera, etc. This one with just black pepper was excellent. My first few tries were a disaster, but later I got it right. The second time I also added just a teaspoon of besan to it. There’s some nifty wristwork involved that isn’t easy, though.

    Indira replies:
    I saw your comment on AS forum (followed the sitemeter hits), changed the recipe littlebit, to be helpful. I am glad it worked out good finally for you. Yes, it does involve some pretty fast handwork.:)
    ‘Dhirda’ – sounds wonderful. Back at home, my mother also prepare similar type of wheat flour dosa with jeera, grounded green chillies etc., It taste even more flavorful.

    Comment by desiknitter — April 23, 2006 @ 9:35 pm

  23. Looks nice…I just discovered your site by accident. I follow the yoga way of life, so most recipes here are not for me…but they give me ideas for simple versions(like this one)
    I had one question…the wheat flour you buy from the store is not purely whole wheat flour, because if you read the contents – it is actually enriched, has niacin added, etc.
    I make the flour from just whole wheat berries which are crushed (to make the flour). So will this recipe work with such whole wheat flour??

    Comment by vishal — June 6, 2006 @ 10:53 am

  24. Hi Indira

    i too discovered ur site by accident but am glad i did…very well done n maintained i shud say…i had 1 qn about these dosa,do i need to mix the batter n set it aside for some time??if so,for how long??…or can i jus go ahead asa i mix ’em up??…hope mine comes out as gud as yours looks..:)

    Comment by foodlover — June 15, 2006 @ 7:03 pm

  25. Hi…

    I just saw it and it looked quite tempting.. tried it immediately and I should say its quite good..I devoured one while making the next..Thanks !

    Comment by Dips — September 18, 2006 @ 12:37 pm

  26. Dear Indira,

    We tried making the wheat dosa like we make the regular dosa and it really turned out a thick sticky dosa. My daughter and wife ate it hesitantly – coz there were no bubbles and the looks were not like the one posted on your site (they’re simply tempting).

    I know, we prepared it the wrong way and hence the result.

    Your site is just great and your tips for making the dosa is simple and of great value.

    Thanks for this wonderful recipe !!

    Regards – All of Us (The Marshall Family)

    Comment by Kaylynn/Meenu/Sylvester — November 3, 2006 @ 12:34 am

  27. hi,

    very good dosas, i tried it, initially one dosa was little bit thick, then just added little water and did it as your method, it came out crispy, to tell about taste, the first dosa i prepared was not so tasty as the later ones, thanks for ur recipe, i will try for more crispy

    before reading this recipe, the dosas i prepare used to be thick, sticky and after few min would be that tasty for eating

    Comment by anusri — February 19, 2007 @ 2:32 am

  28. Hi..
    I like your blog and have tried a few recipes. I liked tis dosa, though mine was not thin and crispy like yours. Rather thick, no bubbles and sticky. But I am going to try them till I get them fine! I guess my batter was a bit too thick.

    Keep up the good work!

    Comment by Varsha — April 12, 2007 @ 1:24 am

  29. Wow…i tried these and they came out very well. really cool instant recipe. All the dishes in ur website come out very well. u r explaining the methods really well and the tips u give r very useful. i prepared these dosas with jeera,green chilly and curry leaves.

    Comment by Saranya Arunprakash — August 6, 2007 @ 9:52 pm

  30. Hi Indira, nice recipe and snaps:) i tried it out, it didnt spread like the lace like pic like urs, i like this dosa very crisp, but the one i made it was thick, i poured the batter several inches top as u told, but it didnt spread, i cud spread it without distorting the shape of the dosa, but it cudnt form the crisp lace like dosa, i felt like punchuring holes:)) to make it crisp, pls tell me how u did? i love these dosas, by the way the peanut chutney came out beautifully:) i had the dosas i made whatsoever coz i love wheat dosa with chutney:)

    Comment by rv — August 14, 2007 @ 7:43 pm

  31. Hi Indira..

    Dosa’s were eazy to prepare n good to eat..
    And the pics were really awesome..just love to cook by seeing the pics you do post. Fantastic presentation of food stuff in your site.. Helps the people who are food lovers and love to prepare new stuff.

    Comment by Asha — October 5, 2007 @ 6:52 pm

  32. Wohh….Lovely..My mom prepares it very well…as I a m out of country now I was searching for this formula…I will try tomorrow morning itselt….
    Thanks for the post and btw nice pictures toooo…

    Comment by Venkatesh — October 12, 2007 @ 9:47 am

  33. Hello Ladies…
    I have tried this formula…It came well but my mum told me that we should add rice rava (Biyyapu pindi) so that it would come up very well..As I cant find that here i tried with godhuma pindi only…Its a easy one n can be prepared quickly for my breakfast…

    Comment by Venkatesh — October 13, 2007 @ 1:07 am

  34. Dear Indira,

    I am stunned by the design of this web site.Used a lot of technology to bring Indian recipes to the finger tips of many Indians and Non Indians around the world.I have never cooked Indian food in my life. I am starting to cook as I am working from home and my wife is European with a love towards indian food. I am sure you would love to know how a non Indian can cook using your website. Will take this web site for a real test…


    Comment by Katikithala — December 16, 2007 @ 4:48 pm

  35. I tried them but it did not look like urs in a prefect circle or thin crispy. can u tell me how to get like urs?

    Comment by sai — September 25, 2008 @ 10:39 pm

  36. Worked like a charm. I followed the instructions exactly….great recipe, great website.

    Comment by Shankar Ramani — April 14, 2009 @ 4:56 pm

  37. Hi,
    I liked the taste of it. It was awesome. I told my mother about this recipe, and she also prepared it and she also liked it. Thanks for your wonderful instant dosa.

    Comment by c jayasri — June 20, 2009 @ 1:29 pm

  38. Indira,

    Thanks for providing the “Wheat Flour Dosa” recipe here.

    My mom makes this ready made dosa every now and then when she finds no other option for instant food.

    Today she is away and I have to prepare something for myself. I can easily get any item from a tiffin center, but I am scared. I don’t want take any chances. I got the thought of “godhuma dosa” , just connected and Googled your article.

    Thanks once again for the information about this tasty n quick food option.

    Comment by Pawan Alluru — August 13, 2009 @ 10:52 pm

  39. tried this nd liked it,..thnks for the recipe….

    Comment by notyet100 — January 25, 2010 @ 8:25 am

  40. hey this dosa comes handy when u feel bored to make anything is quick and tasty.u can try gothuma dosha with chutney made of madras onions.its very delicious.

    Comment by Deepa — February 15, 2010 @ 12:34 pm

  41. thank u so much . u r doing awesom job. when ever i went to google i ll look for ur site.i ll follow ur tips.
    with love,

    Comment by lakshmi — January 10, 2011 @ 10:30 am

  42. Hi,
    Amazing pictures.Not yet tried.
    please tell me what is the minimum and maximum time i can wait after preparing the batter.

    Comment by sun — September 6, 2011 @ 6:42 am

  43. Dear Indira,

    Your recipes bring back lovely childhood memories from Hyderabad. I love your blog. I have tried many of your recipes including this one. They have all turned out crowd pleasers.
    Keep writing- love to read more recipes from you.


    Comment by Ashita — April 4, 2014 @ 4:00 pm

  44. nice sharing v good job

    Comment by roti maker — September 22, 2014 @ 5:43 am

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