Gothumai Dosai | Instant Wheat Dosa

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Gothumai Dosai, also known as Instant Wheat Dosa, is a quick and healthy South Indian crepe that requires no fermentation. Made with wheat flour, rice flour, buttermilk, and simple spices, this dosa is perfect for busy mornings or late‑night tiffin when you want something light and comforting without soaking or grinding. Growing up, wheat dosai was a regular in many Tamil homes — a true “karaithu vaatha dosai” that comes together in just 15 minutes. Whether paired with chutney, sambar, thokku, or even simple milagai podi, this instant dosai is a reliable, tasty, and wholesome meal for any day of the week.

What is Gothumai Dosai — A quick South Indian dosa made using wheat flour and rice flour, requiring no fermentation.

Why is the batter thin — Wheat dosa batter must be thinner than regular dosa batter to spread naturally and cook crisp.

Can I skip rice flour — Yes, but rice flour adds crispiness. Without it, the dosa will be softer.

Can I make wheat dosa without buttermilk — Yes. Replace with water or mix a spoon of curd with water.

Why does my wheat dosa stick to the pan — The pan may not be hot enough, or the batter may be too thick. Adjust heat and consistency.

Can I add onions or tempering — Absolutely. Onions, green chilli, ginger, mustard seeds, and curry leaves enhance flavor.

How to make crispy Gothumai Dosai — Increase rice flour slightly, cook on medium flame, and avoid covering the dosa.

What to serve with wheat dosa — Coconut chutney, onion chutney, tomato thokku, sambar, or milagai podi pair beautifully.

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Recipe with idli / dosa batter in TMF

Gothumai Dosa | Instant Whole Wheat Dosa (Crepe)

Quick healthy dosai prepared with wheat flour and rice flour. Perfect for breakfast and dinner

4.80 from 5 votes

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Course: Breakfast

Cuisine: Dosai

Author: Vidya Srinivasan

Ingredients

• Wheat flour - 1/2 cup
• Rice flour - 1/4 cup
• Maida - 1 tbsp optional
• Onion - 1 medium, finely chopped
• Pepper powder - 1/2 tsp adjust according to your taste
• Salt - 1 tsp
• Buttermilk - 3 tbsp
• Water - Around 1 cup + 3 tbsp
• Cumin seeds - 1 tsp
• Asofetida - generous pinch

Instructions

• In a bowl, add all flours and salt; mix well. Add buttermilk and water, mix well without lumps. The batter should be thinner than the regular dosa batter consistency
• Add all the other ingredients listed except oil and combine well. Keep the batter aside for 10 - 15 minutes
• On medium flame, heat a non stick/ iron dosai pan. Check for the batter consistency, and if it has become thick, drizzle 1/2 tbsp of water
• Once the pan becomes hot, take a ladleful of batter and make an outer circle; because the batter is thin, it will be spread in the middle. If required, fill a small portion of batter in between. Drizzle oil and cook on one side; after it is cooked, carefully flip to the other side. Instant wheat dosa is ready; serve it with chutney/sambar/thokku

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Notes

1. If you prefer crispy dosa increase the rice flour proportion. Equal about of wheat flour and rice flour can also be used. Adjust the water accordingly
2. If you have leftover sour dosa batter add just the wheat flour and make dosa. Rice flour can be skipped in this way
3. Maida can be avoided in the dosa batter. I have tried godhumai dosai with/without maida
4. Instant dosai taste great if consumed immediately
5. Resting the batter for a longtime might change the batter consistency to be thick. Drizzle few tbsp of water in that case
6. In low flame dosai can also be cooked for crispy texture
7. Mustard seeds, urad dal, cumin seeds, green chilli, curry leaves can be tempered and onion can be sautéd and added to the batter. My mom does this way. I am bit sluggish so I avoid that step
8. Onion can be skipped and no onion version dosai can also be prepared
9. Usually finely chopped green chilli and ginger are added, as I give this dosai to my toddler I add pepper powder instead
10. took 1 tbsp and 1 tsp of thick curd and added 3 tbsp of water for buttermilk. You can also use store stroufht buttermilk

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Ingredients:

Wheat flour – 1/2 cup
Rice flour – 1/4 cup
Maida – 1 tbsp (optional)
Onion – 1, medium, finely chopped
Pepper powder – 1/2 tsp, adjust according to your taste
Salt – 1 tsp
Buttermilk – 3 tbsp
Water – Around 1 cup + 3 tbsp
Cumin seeds – 1 tsp
Asofetida – generous pinch

Method:

• In a bowl, add all flours and salt; mix well. Add buttermilk and water, mix well without lumps. The batter should be thinner than the regular dosa batter consistency
• Add all the other ingredients listed except oil and combine well. Keep the batter aside for 10 – 15 minutes
• On medium flame, heat a non stick/ iron dosai pan. Check for the batter consistency, and if it has become thick, drizzle 1/2 tbsp of water
• Once the pan becomes hot, take a ladleful of batter and make an outer circle; because the batter is thin, it will be spread in the middle. If required, fill a small portion of batter in between. Drizzle oil and cook on one side; after it is cooked, carefully flip to the other side. Instant wheat dosa is ready; serve it with chutney/sambar/thokku

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