Dosa is the staple dinner back home. We have it almost every day, unlike most mallu families who either have chappathi or rice. On some days, when the rice batter has either turned too sour or when we don't have enough, amma makes instant wheat dosa or godumai dosai. Though I prefer the rice one, this variation is very easy to prepare and a quick breakfast on a Sunday morning when one is too lazy to shop or even go out.
So last Sunday, I made wheat dosa and Rajma in onion gravy. For the rajma, I followed the recipe amma uses for paneer gravy. It came out yummy and of course, much healthier than the paneer variation.
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Wheat Dosa / Godumai Dosai / Godhambu Dosa
Ingredients for Godumai Dosai:
Wheat flour/atta - 2 glasses
Water - enough to make a loose batter, slightly more dilute than rice batter for dosa
Salt - 1/2 tsp
Gingelly oil - to make dosa
How to make Godumai Dosai:
Pour it on the dosa girdle and cook both sides till golden brown. Use gingelly oil on both sides to make it non-sticky. It takes longer to cook than rice dosa so keep the fire on medium and be patient (Something I find very difficult!).
So last Sunday, I made wheat dosa and Rajma in onion gravy. For the rajma, I followed the recipe amma uses for paneer gravy. It came out yummy and of course, much healthier than the paneer variation.
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Pic of wheat dosa was updated
Wheat Dosa / Godumai Dosai / Godhambu Dosa
Ingredients for Godumai Dosai:
Wheat flour/atta - 2 glasses
Water - enough to make a loose batter, slightly more dilute than rice batter for dosa
Salt - 1/2 tsp
Gingelly oil - to make dosa
How to make Godumai Dosai:
Pour it on the dosa girdle and cook both sides till golden brown. Use gingelly oil on both sides to make it non-sticky. It takes longer to cook than rice dosa so keep the fire on medium and be patient (Something I find very difficult!).
