Godhambu dosai
Instant wheat crepes
Servings Prep Time
10-12dosa 10minutes
Cook Time
Servings Prep Time
10-12dosa 10minutes
Cook Time
For the batter
For tempering
  1. into a mixing bowl add the flours, salt and butter milk mix gently with a whisk.
  2. Add a cup of water and whisk well to a lumpless batter.
  3. If the batter is of pouring consistency ( honey like) set aside and move on with the tempering.
  4. If the batter is thick, add quarter cup of water at a time and whisk till you get a pouring consistency.
  5. In a small pan add the oil and add the mustard seeds, set on a low heat
  6. When the mustard splutters add, grated ginger, finely chopped shallots, curryleaves and chopped chilli.
  7. Saute for a minute till they all roast well and add the fenugreek powder and the asafoetida
  8. Eemove from heat. Cool for a minute and add to the batter
  9. Whisk the batter well again.
  10. Now set a flat seasoned flat pan ( tawa) on medium heat.
  11. Grease the pan with sesame seed oil or cooking oil.
  12. 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.
  13. Spary a bit of oil on the surface of the dosa being prepared
  14. As the dosa cooks it will lift off easily along the edges.
  15. Then flip over and cook the other side.
  16. Once both the sides are cooked ( had a golden colour) fold in half and serve with chutney or sambhar.
Recipe Notes

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.