In Kerala, previously wheat dosa or godumb maav dosa was considered as a secondary to the rice-udad dal recipe. That could very well be attributed to the fascination for everything rice in Kerala. Today, a lot of families have adopted this recipe to bring in variety to the breakfast menu and also to minimize the rice intake. Godumb dosa as it is called in Malayalam, was also a recipe that was adopted in case cooking for a diabetic. I started making wheat dosa after marriage, my husband loved them and taught me how to make them. This dosa can be a little sweet and hence should be paired with a spicy chutney like the ulli chammanthi / onion chutney I posted here earlier.
Wheat Dosa recipe:
Wheat flour / Gehun ka atta / Godumb maav - 2 cups
Salt to taste
Water - as required
Add the wheat flour and the salt into a blender jar or mixie jar. To start add a cup of water and give it a quick whisk. Open and check that there are no lumps. The batter should be of pourable consistency like a pancake batter. Add a little more water to get the consistence right. Once done, it is ready to be made. Heat a dosa pan or griddle. Pour a ladleful on it and spread the batter like in a normal dosa. Sprinkle a few drops of oil and turn sides to cook all through. In case you like your Godumb dosa crisp, spread the batter as thin as possible and cook over low heat. The dosa is ready to be served with chutney / chammanthi.