AI-generated image
Godhuma dosa
Instant wheat dosa
Godhuma dosa: lacy instant wheat-flour dosa with cumin, onion and chilli, no fermenting
Godhuma dosa is the Tamil answer to an empty batter tub: in homes across Tamil Nadu and Andhra it is whisked together from wheat flour and water at dinner time and cooked straight away, no soaking or fermenting. The thin batter is poured onto the hot tawa so it sets into a crisp, lacy net flecked with cumin, onion and green chilli. Eat it hot with coconut or tomato chutney, or with podi and oil. The usual mistake is making the batter too thick and spreading it with a ladle like a rice dosa, which gives a gummy pancake. Chef's tip: pour the watery batter from a little height in a spiral from the edge inwards, then fill the big gaps; the small holes are what make it crisp.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 1 oz rice flour
- 1 ½ cups water
- ½ tsp cumin seeds
- 1 onionsmall, very finely chopped
- 1 green chillifinely chopped
- 6 curry leaveschopped
- ½ tsp salt
- 3 tsp oil
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Whisk 4 oz wholewheat flour (atta), 1 oz rice flour, ½ tsp salt and 1 ½ cups water into a smooth, lump-free batter as thin as buttermilk. Stir in ½ tsp cumin seeds, 1 onion, 1 green chilli and 6 curry leaves.
2 minStep 3: Stir the batter, then pour a ladleful from about 10 cm above the pan in a spiral from the outside edge inwards. Fill the large gaps with a little more batter, leaving the small holes.
Step 4: Drizzle a few drops of the remaining 2 ⅜ tsp oil around the edge and cook until the underside is golden and crisp and the top looks dry, about 1½ minutes.
2 minStep 5: Flip and cook the other side for 30 seconds, then fold and serve hot. Stir the batter before each dosa, as the flour settles, and make the rest the same way (about 6 in all).
8 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 8 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does godhuma dosa take?
- About 15 minutes in total: 3 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kaju curryCashew curry
Walk along any wedding buffet in Pune, Mumbai or Ahmedabad and there is usually a chafing dish of kaju curry near the paneer, with guests going back for seconds. Whole cashews are fried in ghee until golden, which makes them crunchy outside and buttery inside, then folded into a rich onion and tomato gravy thickened with more cashews, finished with cream and kasuri methi. The gravy is orange, smooth and rounded with a touch of sweetness; it should taste of roasted nuts and gentle spice, not fire. Gujarati restaurants often serve a spicier Kathiyawadi version, but the wedding style here is the mild one. Eat it with butter naan, tandoori roti or jeera rice. Common mistake: adding the fried cashews too early; they soak up the gravy and turn soft, so fold them in just before serving. Chef's tip: keep a few fried cashews back and scatter them on top at the table so every spoonful has some crunch.
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Green chilli chutney
The everyday Gujarati green chutney: fresh coriander, hot green chillies, raw mango and green pepper blended coarsely with fafadia gathia, which thickens it and stops it going watery. It's hot, tangy and a little sweet. Serve it with dhokla, khandvi, sandwiches and all kinds of farsan.
