Godhambu = Wheat Flour = Atta = Instant Dosa.
This is an instant dosa recipe; no fermentation, no wait and the least amount of prep you could imagine. It takes all of 5 minutes to get this on a plate and it’s super tasty to boot. Despite growing up in a South Indian household where there was always dosa batter in the fridge, we sometimes ran out and in a pinch my grandma would grab some atta and whip up godhambu dosas for me. What’s a quick roti in the north is a quick dosa in the south!
The perfect dosas always rely on the perfect dosa pan and while I do love cast-iron tawas, non-stick pans are especially great for those of you who are unfamiliar with the art of spreading dosas! The Wonderchef Granite Non-Stick 30cm Dosa Tawa makes the process so simple. It’s so versatile, you can use it on literally any cooking appliance be it a gas, induction, infrared or ceramic cooktop! While I do make a ton of dosas on this, I also use my dosa tawa to make grilled cheese sandwiches, omelettes, pancakes and french toasts. Versatility all around! The non-stick dosa pan is also available in 28cm and 24cm versions so you can choose the size that’s right for you. If you are going for a cast-iron tawa, I would recommend the Forza Cast-Iron Dosa Tawa. Get it as a set with a cast-iron frying pan and you’ll have these two for years to come!
Let’s talk batter
Grinding dosa batter is a time consuming process. Don’t get me wrong, it’s definitely worth it, but it’s always good to have a backup plan when that craving hits. What’s more, I’ll bet you already have all the ingredients in your kitchen. While regular dosa batter is usually available in the market, the thing I find annoying with store bought batter is the quantity. Buy one packet and if you’re not a family of 8, you bet you’re having dosas for the next two weeks. Aaaand there’s still some you have to throw out. This is a small batch recipe, just enough for eight regular sized dosas. While technically that should be enough for four people, don’t come at me when you realise how delicious this is and end up eating more than two dosas each!
There are variations to this recipe. Some people add jeera, curry leaves, onions, green chillies and other herbs and spices. I’ve kept this recipe simple, mainly because that’s how I like it, but as always, I encourage you to experiment and find out what works best for you. Don’t worry too much about the measurements, they’re just guidelines. So you like spicy dosas? Add some more chilli powder. Don’t have any rice flour at home? That’s cool, you don’t need to add that. Hate Asafoetida? Leave that out, (also we can’t be friends). Just so you’re aware, the rice flour in the recipe is added to make the dosa extra-crispy. Crispy dosas are a must but as a godhambu dosa connoisseur, I can confirm that any combination of the above will yield a delicious result.
It’s actually the consistency that makes the most difference. The batter is thinner than traditional dosa batter, almost like melted ice cream. (Can someone help me with a better comparison?!) The measurements given below should yield the right consistency! Spreading the batter takes some practice and one tip I’d like to share is to make sure your pan is not too hot when you’re spreading the batter. Work from the inside out with slight pressure and you should be good. Once you’re done spreading it, turn the heat back up and cook it for a few minutes on either side.
This instant dosa is great with your choice of chutney or curry. It’s also essentially a whole wheat crepe so you could stuff it with meat, cheese and veggies!
Makes 8 Dosas
- 1 cup Wheat Flour (Aata)
- 2 Tbsp Rice Flour (Optional)
- 1/2 tsp Chilli Powder
- 1 tsp Salt
- 1/4 tsp Asafoetida (Hing)
- 1 1/2 cups Water
- Add all dry ingredients to a bowl and mix well.
- Add water to the bowl gradually while whisking.
- Whisk until you have a smooth mixture
- Add the batter to the centre of your dosa pan, spreading from the inside out. Don’t worry too much about getting it ‘perfect’, we love dosas of all shapes and sizes!
- Add a teaspoon of oil to the dosa.
- Cook for about a minute on high heat.
- Flip the dosa and turn your heat down to low*. Cook for another minute.
- Serve immediately!
It’s always easier to spread your dosa on a pan that’s hot, but not too hot. By turning the heat down while flipping the dosa, your pan will cool down in time to spread your next dosa. Alternatively, if your pan gets too hot, you can sprinkle some water to bring down the heat.
About the blogger
Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen!