Wheat Flour Dosa

Name: Wheat Flour Dosa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Cup wheat flour; 1/4 cup rice flour; 1 tsp salt; 2 ½ cup water; 1 tbsp oil

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An instant wheat flour dosa recipe for busy moms and professionals! With this recipe, you can literally start from scratch and be done in less than 30 minutes and feel good about it too.

A plate of wheat dosa and chutney is on the table. — Wheat flour dosa with chutney

There is no need for overnight preparation (no urad dal) and it uses less than 5 main ingredients. What's not to like about any of these attributes? When you are desperate for breakfast options, something like this can save the day...so keep this dosa recipe handy for those days!

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Abou this recipe
Ingredients note
How to make this
Recipe FAQ's
Expert tips
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📖 Recipe

Abou this recipe

The side dish that pairs well with this wheat dosa isn't any more complicated. All you need is a simple chutney flavored with curry leaves or green chillies.

It is also common to pair it with peanut chutney, but that needs a separate recipe altogether. For now, let us focus on this Instant wheat dosa recipe.

Wheat Dosa is a golden brown dosa that's fairly popular in South India. There are several varieties of wheat dosa that you can find. I am posting the simplest recipe of all with no compromise on the taste.

It is also called Godhuma Dosa or Atta Dosa. Prepared with wheat flour, rice flour, salt, and water, this wheat dosa batter is lighter than that of pancakes, but not too watery.

With a decent amount of protein from wheat, a light breakfast version would be 3-5 dosas with a side of coconut or tomato chutney.

To accompany the wheat dosa, I prepared coconut chutney. Other options that I have shared in the past are tomato chutney, instant pot sambar, ridge gourd chutney, and also pudina chutney.

Try this simple recipe today and let me know how much you liked it.

Ingredients note

Wheat flour dosa ingredients are inside the bowl.

Wheat flour: I used Sujatha brand atta flour for this recipe. You can also use whole wheat flour as a substitute. Be sure to look for lumps in the flour that may indicate aging flour that you have to avoid for any recipe. Store the leftover flour in an airtight container to have them last for a long time.
Rice flour: Rice flour gives crispiness to the wheat dosa. You do not need a whole lot of this and it is also acceptable to replace it with ragi flour if you like.

See the recipe card for quantities.

How to make this

a bowl is with wheat flour, rice flour and salt.

Mix the wheat flour, rice flour well, and then add salt followed by 2 to 2:5 cups of water.

Mix well to remove all lumps and prepare a smooth batter. (A wired whisk can come in handy)

Bow of wheat dosa batter is on the table.

Let the batter rest for 10 minutes.

Place a cast-iron skillet or tawa on medium heat and spread a thin layer of olive or vegetable oil.

A cast iron skillet is with wheat dosa over the heat.

As the skillet heats up, pour the batter and spread it out to a thin circle. Use the backside of the spatula, moving in a circular motion to get this.

Let the dosa cook on the hot tawa over low to medium flame.

When the top side looks cooked, then sprinkle ½ to 1 teaspoon of oil on the top and spread it thinly over the dosa.

Wheat flour dosa takes a little longer time to cook than the regular dosa. So be sure to cook until the base is golden and crisp.

Once the base becomes golden or crisp, then flip and cook the other side of the godhuma dosa.

I prefer to cook both sides. But it is also ok to just cook on one side and fold it over as you take them off the tawa.

Simple Wheat flour crispy dosa is ready! Serve with your favorite chutney.

Recipe FAQ's

Is Wheat Dosa good for health?

Yes, wheat dosa is good for kids and adults alike. this will be good with a lot of nutrition and it will be light and delicious.

Can you mix rice flour with wheat flour?

Yes. Adding rice flour makes it crispier.

What can I substitute with rice flour?

You can use ragi flour, and quinoa flour instead of rice flour. Ragi and Quinoa flour contribute more protein than rice flour.

Expert tips

Use a well-seasoned iron/cast iron pan to make these dosas or use a thick-bottomed non-stick pan.
You have to be careful about how much water you add. As you can see in my video, it's the batter consistency that makes or breaks the recipe. If required add ½ cup of water. When it is too watery, the dough would not come off the skillet easily.
This wheat dosa is a simple plain wheat dosa recipe. If you want to prepare it like rava dosa, add 3 tablespoons of rava and pour it like rava dosa.
If you like softer instead of crispy dosas then you can skip the rice flour.
Use ¼ cup rice flour for every 1 cup wheat flour, for best results.
Refrigerate the remaining batter for up to a week. Be sure to thaw the batter down to room temperature before preparing dosas.