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wheat dosa kerala recipe

Wheat Dosa Kerala Recipe

Wheat dosa is a very easy to prepare South Indian Kerala style breakfast dish made of wheat flour. Its kind of South Indian style thin pancakes without baking powder and it is so easy to make for a quick breakfast which can be enjoyed with side dishes like any chutney.
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 wheat dosa


  • wheat atta flour 1 cup
  • salt as needed
  • yogurt ½ 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.