Wheat Flour Dosa

4.50 from 2 votes

An instant Wheat Flour Dosa recipe for busy moms. You can literally start from scratch and be done in less than 30 minutes

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Soy free

Difficulty: Easy

Servings:

Calories: 242kcal

Mix the wheat flour, rice flour well, and then add salt followed by 2 to 2:5 cups of water.
1 Cup wheat flour, ¼ cup rice flour, 1 teaspoon salt, 2 ½ cup water
Mix well to remove all lumps and prepare a smooth batter. (A wired whisk or a food processor can come in handy)
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.
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.

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 ¼ 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.