Instant Wheat Dosa – Not Liquid Dough Paratha | Atta Dosa

nstant wheat dosa, liquid dough paratha, atta, godhuma, godumai dosai, indian breakfast recipe #dosa

5 from 9 votes

Instant Wheat Dosa – Not Liquid Dough Paratha | Atta Dosa | Godumai Dosai

Instant wheat dosa is one of the easiest and tasty, healthy recipes prepared in less than 20 minutes for breakfast, lunch, or dinner. No rice, dal, grinding or fermentation.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dinner, Lunch

Cuisine: Andhra Pradesh, Indian, Karnataka, Kerala, South Indian, Tamil Nadu, Telangana

Servings: dosas

Calories: 102kcal

Author: Kushi

Ingredients

1 ⅓ cup Whole Wheat flour
2 tablespoon Cilantro or Coriander leaves, 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, more for cooking and greasing

Instructions

How To Make The Instant Dosa Batter

Add wheat flour, coriander leaves, minced garlic, green chilies, garlic powder, and mix in a bowl.
1 ⅓ cup Whole Wheat flour, 2 tablespoon Cilantro, 1 teaspoon Garlic, 1 or 2 Green chilies, 1 teaspoon Garlic powder
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.
2 ⅓ cup Water, ¾ teaspoon Salt, 1 tablespoon Ghee

How To Cook Dosa?

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. The time to cook this dosa may be slightly longer than traditional dosa recipes.
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 or any curry of your choice.

Notes

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.

Nutrition