Instant Wheat Dosa Not Liquid Dough Paratha Atta Dosa

Dosas are Indian pancakes served traditionally for breakfast, but this recipe can also be served with your favorite Indian curry for lunch or dinner to make a complete meal. Today I have served this dosa with veg kadai (north meets south :-)) The recipe for veg kadai is coming up soon. Stay tuned. Instant wheat dosa is also called govan pitta polo, godumai dosai, godhuma dosa, atta flour dosa, godhi dose in different Indian languages.

I prepare these dosas regularly for breakfast as it is my family’s favorite. It is my favorite as well because it hardly takes 20 minutes to prepare these instant wheat dosas. No grinding, no fermentation, and if you add spices like the one in the recipe below, you can even serve it alone or along with a dollop of butter and a cup of coffee or tea. My husband insisted I post this recipe for a long time, but I assumed that everybody knew how to make wheat dosas because of its simplicity. Finally, I am posting it here.

And believe it or not, from the time my baby has started chewing solid foods, this wheat dosa has been his favorite breakfast item to eat, along with a slice of butter. Of course, when I prepare dosas for kids, I skip adding herbs and spices. In the title of this post, I have mentioned that these are not liquid dough parathas because the batter is the same for both. The difference between wheat dosa and liquid dough paratha is how they are cooked and flipped. Wheat dosa like rava dosa takes little extra time to cook than the dosa prepared using fermented batter.

1 ⅓ cup Whole Wheat flour 2 tablespoon Coriander leaves or Cilantro, chopped (optional) 1 teaspoon Garlic, minced (optional) 1 or 2 Green chilies, chopped (optional) 1 teaspoon Garlic powder (optional) 2 ⅓ cup Water ¾ teaspoon Salt (adjust to taste) 1 tablespoon Ghee or Butter or Oil

Add wheat flour, coriander leaves, minced garlic, green chilies, and garlic powder, and mix in a bowl. Now add water little by little and mix to form a flowing batter, as you see in the video here. Add salt to taste, ghee, and give a quick mix.

Heat a nonstick pan on medium heat. Add a ladle full of dosa batter and spread gently. When the top firms or dries up (see video) and the bottom becomes golden in color, flip and cook on another side. Drizzle oil if needed during the cooking process. Be patient and cook on medium flame. I generally skip adding oil cooking in a nonstick pan, and I apply ghee or butter over dosas that I plan to serve for kids - to make them a little special. Adding oil or not is left to you. Repeat the process for the remaining batter. Serve it alone or with butter or veg kadai, chutney like Green coconut chutney, Hing Chutney, Garlic Chutney, Coriander almond chutney, Tomato Chutney or any curry of your choice.

You can even make this dosa with oats, maida, or all-purpose flour or use a combination of flour such as wheat and ragi, wheat and jowar, etc. If you want a crispy dosa, add rice flour to the batter and then spread the batter using the back of a ladle in a circular motion once the batter is poured into the pan. You can add onions, curry leaves, cumin seeds, ginger, or even add a tempering of mustard seeds and urad dal to the batter. The thinner the batter, crispier the dosa. I prefer dosas of soft texture as they remain fresh even after a long time. So these instant wheat dosas are one of the best options for your office or school lunchbox.

All in one perfect idli dosa batter Surnali dosa - popular on blog Crispy plain dosa Mushti dosa Spring dosa Set dosa Uttapam

If you are looking for traditional parathas, then check out our recipes for punjabi aloo paratha, paneer paratha, cheese stuffed paratha, etc.