Wheat dosa recipe, How to make Godhuma dosa

Wheat dosa is a wholesome, quick-fix recipe that can be prepared in just a few minutes, perfect for busy mornings or lazy evenings. Made with wheat flour, rice flour, and a handful of basic ingredients, this dosa doesn’t require any grinding or fermenting—just mix, pour, and cook! It’s healthy, light on the stomach, and happens to be one of my husband’s favorite dosa varieties. That’s reason enough for it to be a regular feature at our breakfast table.

Whether you’re running late or simply want to avoid dosa batter drama, this recipe has your back.

A Bit of History: From Stone Grinding to Speedy Skillets

While dosa has ancient roots tracing back over 1,000 years in South Indian kitchens, traditionally made from ground rice and urad dal, the wheat dosa is a humble and modern evolution born out of everyday necessity. In villages, when the stone grinder was already occupied or when time was short, women would instinctively reach for the pantry’s most versatile grain—godhumai (wheat flour).

This version didn’t require soaking, grinding, or fermenting. It was quick, light, and filling—perfect for those days when the morning was rushed or the firewood was scarce.

In Tamil households, especially in the 60s and 70s, this was often called “suda suda godhumai dosa”—hot, fresh wheat dosas served with a smearing of ghee and jaggery on top for children, or spicy chutney for adults. Even today, some grandmothers fondly refer to it as “ammai dosa” (mother’s dosa), because it was always the go-to dish their mothers made when life got too busy for elaborate cooking.

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What Each Ingredient Does in This Recipe

Ingredient	Role in the Dish
Water	Adjusts consistency to create lacy, thin dosas
Wheat Flour	The base ingredient, gives body and nutrition
Rice Flour	Adds crispiness and thins out the batter
Onion	Brings a mild sweetness and soft crunch
Green chilies	Lends gentle heat and flavor
Curry Leaves	For traditional aroma and a pop of herbaceous freshness
Salt	Enhances and balances all the flavors
Oil	For cooking and crisping the dosa edges

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Wheat dosa recipe, How to make Godhuma dosa

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Breakfast / DinnerCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting Time

minutes

Instant wheat dosa is a quick and healthy no-ferment dosa recipe made with wheat and rice flour, ideal for breakfast or dinner.

Ingredients to make Wheat dosa

1 cup, 1 Wheat flour/ Atta
½ cup, ½ Rice flour
1 nos. 1 Onion
(small sized, finely chopped)
1 nos. 1 Green chili
(finely chopped)
Curry leaves – a sprig (finely chopped)
Salt – to taste
6 tablsepoon, 6 Oil
(for cooking dosa)
2¼ to 2½ cups, 2¼ to 2½ Water
(as needed to make a thin batter)

Directions to make wheat dosa

Prepare the batter:
In a mixing bowl, add wheat flour, rice flour, chopped onion, green chili, curry leaves, and salt. Mix them well.
Add water:
Gradually add water to make a thin batter. The consistency should be pourable and similar to buttermilk or rava dosa batter.
Heat the tawa:
Heat a dosa pan until it’s hot. Pour the batter from the outer edge inwards, like how you make rava dosa. Do not spread the batter like regular dosa.
Cook the dosa:
Drizzle some oil around the edges. Once the bottom turns golden and crisp, flip and cook the other side.
Serve hot:
Transfer to a plate and serve with coconut chutney or tomato chutney

Notes

1 cup = 250 ml

Directions to make wheat dosa with step by step images

In a mixing bowl, combine wheat flour, rice flour, finely chopped onion, green chili, curry leaves, and salt.
Gradually add 2¼ to 2½ cups of water to form a thin, buttermilk-like batter.
Heat a dosa tawa, pour the batter from the outside in (do not spread like regular dosa), and drizzle oil around the edges.
Cook on medium flame until the bottom turns golden, flip gently, cook the other side, and serve hot with chutney. Repeat till all the batter is complete!