Easy-Breezy Breakfast on a Lazy Weekend - Godhuma Dosa / Wheat Flour Dosa

I prefer to cook (especially the breakfasts) simple on weekends. On the other hand, my husband who is is not a sugary cereal / bread person prefers Indian breakfasts so that he can devour them leisurely. In the bargain, I vote for dosas -the no ferment, instant kinds. I prepare the batter and if I am not in the mood, he chips in.
While the rice flour dosas are from my mother, these wheat flour dosas are from my MIL's kitchen. Easy to prepare batter and the lacy, crisp dosas would make them any one's favorite. Serve them hot with any chutney or pickle and you would have a decent breakfast (or even a meal). :)

 

How to prepare batter for about 10 - 12 dosas:Mix about a cup of wheat flour / atta and 1/2 cup of rice flour and 2 tsp of salt in a steel bowl /container. Add about 3 & 1/2 cups of water to the mixture and prepare a thin, lump free batter. (I gave the water measurement just for an idea and the cup is about 235 ml, the same one I used for the dry ingredients. However use discretion while adding water just noting that it should be watery like rava dosa batter.)
Heat about 1 tsp oil in a small pan and add 1 tsp mustard seeds. When they start to pop, add a pinch of asafoetida powder to it and turn off the stove. Add this to the flour mixture and mix well.
Use the batter immediately to make dosas.

Making the dosas:
You need the above batter, oil (canola or peanut) and a griddle to make dosas. Heat a griddle or a shallow pan. Sprinkle a few drops of water on the hot pan. If the water sizzles, the pan is ready. Take a ladle full of batter and pour it from a little height on to the griddle. Start pouring the batter from outside circle of the griddle. The wheat flour batter is sticky and so spreading it with the back of the ladle as traditional dosas should be avoided. It will spread on it's own and fill any gaps in the middle with dosa batter. Pour about half a tsp of oil around the edges of dosa and let it cook on medium flame. When the dosa turns browner (the side closer to the griddle), flip it and again pour another 1/2 tsp oil around the edges and let it cook for a minute and remove it.
Repeat the same with the remaining batter.


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