This easy wheat dosa Kerala recipe is something you can quickly fix for a breakfast or dinner if your are looking for a simple dosa recipe for breakfast, which doesn’t need overnight fermentation or preparation of batter in advance.
Wheat dosa is simply Indian style wheat pancakes which are made without baking powder. They are usually thin compared to regular pancakes and in this recipe I have used yogurt (you can also use buttermilk) to make soft wheat dosa/pancakes.
Wheat dosa can be prepared in quite a different ways and crispy and thin wheat dosa is the most popular.
This easy wheat dosa is not the thin, crispy variety, but it is yummy and has a slightly thick texture which is soft and chewy as well.
You can quickly prepare this wheat dosa for breakfast, as the cooking time is not as long as the thin variety.
Dosa is kind of Indian style pancakes where we don’t usually use any chemical leavening agents like baking powder, but the most popular traditional Indian style dosa or pancakes require overnight fermentation of the batter.
This wheat dosa is an easy fix if you quickly want dosa for breakfast or if you are out of fermented dosa batter so you want to prepare quick wheat dosas.
This wheat dosa is made of wheat atta flour which is commonly used for Indian cooking and this is the flour that we use to make Indian flatbreads like chapathis.
Wheat dosa is popularly known as gothambu dosa or godhuma dosa in South India where gothambu means wheat in malayalam language in Kerala, and godhuma is the word commonly used for wheat in most of the other parts of South India.
So if you want to quickly prepare some wheat dosa for dinner or breakfast and if you are willing to try wheat dosa that are not very thin and crispy, try this easy wheat dosa Kerala recipe where we prepare the batter instantly and make easy and quick wheat dosas which you can serve with any chutney, sambar or curry as you wish.
So here is how you can make this easy and quick wheat dosa following this easy wheat dosa Kerala recipe from scratch.
Recipe Below For Wheat Dosa Kerala Style, which makes about 6 dosa
Wheat Dosa Kerala Recipe
- wheat atta flour 1 cup
- salt as needed
- yogurt 1/2 cup
- water 1 cup or a little more if needed
- Oil for greasing the pan
To prepare the batter
- In a bowl, mix together the dry ingredients wheat flour and salt until well combined.
- In a separate bowl, beat the yogurt very well to avoid any lumps.
- Add water to the yogurt and mix well to make a dilute yogurt mixture like buttermilk.
- Add this yogurt mixture slowly to the wheat flour and mix well, whisk well to avoid any lumps in the batter. Now that the batter is ready, lets start to make the dosa (you may start by adding about 1 cup of liquid to the flour mixture and once that's well mixed you can add the remaining amount of liquid as this will help you to make a smooth batter easily. Also you may add little more water if needed, see notes section for more information on this).
To prepare dosa
- Grease oil (or ghee for more flavor) in a cast iron pan or you may use a cast iron skillet too(you may also use non stick pan but I recommend using cast iron pan for this recipe, as it helps make it more browned and delicious).
- When the pan is hot, add one ladle full of batter to the cast iron pan, then gently spread the batter thinly by moving the ladle in circular motion.
- Cook this for about a minute or two until the side starts to come off from the pan. You may add a teaspoon of oil or ghee while it is cooking, if you wish, which will make it more delicious and flavorful, but this is not necessary.
- Gently flip the dosa using a good quality spatula, starting from the sides. In case the dosa is sticking towards the middle, you can cook it for another one more minute so that it will come off easily from the pan.
- Cook the other side too for a minute until the other side is lightly browned.
- Gently transfer the cooked dosa from the pan to the serving plate.
- Similarly you can make all dosas until the batter is finished. Enjoy the hot dosa with chutney or sambar or any curry as you wish!
Make sure to serve the wheat dosa hot as cold dosas won't taste very good. For this reason, it is always best to make dosa as needed (any kind of dosa) and it is particularly true for wheat dosa as the texture changes with time.
You may use a little more water or reduce a little water to make the batter if you want to adjust the consistency of the batter to your liking, if you add more water, the dosa will turn more thin and helps you to make more crispy dosas but it may take more time to cook. Also it may be difficult for you to make thin dosa if you do not have much practice making it. If you reduce the amount of water, the thickness of the dosa will slightly increase and the batter maybe little sticky to handle. I highly recommend using the amount of water when you try the recipe for the first time and may adjust when you make later based on your preferences.
Hope you found this post on wheat dosa Kerala recipe helpful in making easy and quick wheat dosa for breakfast or dinner!