Food & Drink Magazine

Wheat Dosa (Godhi Dosa) with Coconut Chutney

By Lifenspice @lifenspice
Wheat Dosa (Godhi Dosa) with Coconut Chutney
Today's recipe is a simple dosa made with Wheat flour which was our weekend breakfast. Our weekend morning started with subzero temperatures and snow. And all we craved is something hot and filling to satisfy our growling stomachs.

Back home, my mom made this Dosa on some days when she would not have rice. For us, it used to be a welcome change from the regular rice based dosas.
Wheat Dosa (Godhi Dosa) with Coconut Chutney
While making the batter, I have added a small amount of rice flour. Usually, it is made just with wheat flour. But if the Dosa doesn't come off the tava/girdle, if batter is too sticky, then adding a little rice flour helps.
Ingredients:
2 cups Wheat flour
1/2 cup rice flour
3-4 green chillies chopped finely
a few curry leaves
1/2 glass sour butter milk
salt to taste
a big pinch of aesafoitida/hing
Water as required
Oil for pan frying

Recipe:

Mix all the above ingredients (except oil) together. Add water as required to form a thin batter (with consistency of buttermilk).
Wheat Dosa (Godhi Dosa) with Coconut Chutney
Stir well and make sure there are no lumps.
Heat a tava/girdle. Spread a tsp of oil evenly. Pour a ladle full of batter evenly on the Tava in a circular fashion. If required pour more to cover the gaps. (Do not spread the batter with the ladle, i.e, do not bring the ladle in contact with the tava.)
Cover and let it cook on medium flame for 2 mins. Now carefully remove from the girdle, reverse and bake the other side. (another 1 min)
Take off the heat, serve hot with Chutney of your choice.
Yields: 15 dosas
Preparation time: 15 mins
Making time: 30 mins
We had our Dosas with coconut chutney and the recipe is as below:
Ingredients:
2 tbsps fresh grated coconut
2-3 green chillies
2 pods of garlic
Salt to taste
Method:
Grind all the above together adding a little water. Adjust salt and spices as required.
For the seasoning, heat oil in a small pan, add mustard seeds. When mustard begins to splutter add few curry leaves and stir. Pour this over the chutney and serve.
Note: The regular coconut chutney doesn't call for garlic. I add garlic to enhance the flavor and it really makes a lot of difference. You can also substitute garlic with ginger

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