Instant wheat flour savoury crepes or godhambu dosai is the South Indian downright lazy one. When the mommy in the house really grumpy or had enough of us ( kids) for the day…its godhambu dosai for dinner
The godhumbu dosai (wheat flour savoury crepes), mix varies from house to house. On my maternal side, it is just wheat flour, salt and water. If we manage to make my mom happier, we get it rolled and filled with a mixture of coconut and jaggery.
Whereas, in my mother in law’s version, there is a bit more added content with buttermilk and a tempering of mustard and chilli sun-dried. A pure savory one. Either way.. Have to say this is the best for all the gloomy days when you run out of ideas, have a houseful of kids enjoying their holidays…
I am not the best when it comes to making the godhambu dosai… It’s my husband. He gets these crispy ones off the tawa, they my kids go ga-ga over. There are no counts when he makes them. I just need to keep a large amount of batter ready for him.Then, put up my feet and enjoy what I want to do for the rest of the evening.
“Here you go Mrs…..” I hear and I can run to get my hot out of the tawa ones… So truly my lazy day right!!
Thank you, mother-in-law. For teaching your son to make perfect dosa
Now our turn to teach the kids.
Tag me, @mildlyindian, when you make the godhambu dosai too.
Have it with…
The dosai will be perfect with these sides
In the morning, don’t miss to pair it with a super yummy south Indian filter coffee (try this)
The images in this post were so prehistoric. Upon revisiting this post this is the first thing I wanted to change. As a self-learned photographer, it has always been a trial and error for me. learning about light and the effects on photography makes me cringe when I see the image before. So as a part of Foodies redoing old post 25, I am replacing the images for slightly better ones here. Hope you like this lighter image.
Print Recipe Godhambu dosai Yum
Instant wheat crepes
into a mixing bowl add the flours, salt and butter milk mix gently with a whisk.
Add a cup of water and whisk well to a lumpless batter.
If the batter is of pouring consistency ( honey like) set aside and move on with the tempering.
If the batter is thick, add quarter cup of water at a time and whisk till you get a pouring consistency.
In a small pan add the oil and add the mustard seeds, set on a low heat
When the mustard splutters add, grated ginger,
finely chopped shallots, curryleaves and chopped chilli.
Saute for a minute till they all roast well and add the fenugreek powder and the asafoetida
Eemove from heat.
Cool for a minute and add to the batter
Whisk the batter well again.
Now set a flat seasoned flat pan ( tawa) on medium heat.
Grease the pan with sesame seed oil or cooking oil.
Pour in a ladle full of the prepared batter in the centre of the pan and with the same ladle spread the batter in a circular manner.
Spary a bit of oil on the surface of the dosa being prepared
As the dosa cooks it will lift off easily along the edges.
Then flip over and cook the other side.
Once both the sides are cooked ( had a golden colour) fold in half and serve with chutney or sambhar.
This dosa tastes best when had hot off the pan.
The variation in the water amount is due to the absorbability of gluten in the wheat.