Godhumai Dosai is a tiffin item which I usually make as an alternative for regular dosa. Its light on your tummy, healthy as well, works good on busy weekdays for dinner.
Though there are many instant versions, I personally like the traditional way as the texture seems to be good and consistent every time.
What is Broken Wheat?
Broken wheat or cracked wheat is made by milling whole raw wheat grains. It comes in different sizes, some coarse ground while some into bigger broken. It has a slight grainy texture and tastes nutty and very hearty!
Godhuma Dosai – Broken Wheat Dosa
Healthy Dosai made with cracked wheat / fada / Samba Godhumai
Servings: 4
Ingredients
- 1 cup Broken Wheat
- 1 cup Idli Rice / Par boiled rice
- 1/2 cup Whole Black gram (skinned)
- 1/2 teaspoon Fenugreek seeds
- 2 teaspoon Salt kosher crystal salt preferred
- 1/4 cup Oil (for making dosai)
Instructions
- Broken wheat requires less soaking time compared to rice. Idli rice or any par boiled rice requires at least 5 hours of soaking time. Adding equal quantity of rice tend to yield better non sticky dosas. Soak idli rice and broken wheat together in enough water. Soak skinned black gram and fenugreek separately. I soak all of them overnight, grind in the morning, let it ferment in a warm place and it will be ready by dinner time.
- You may use a wet grinder or mixer depending on your preference. First grind whole skinned Black gram along with fenugreek until light and fluffy adding little water. (used about 1/2 cup to 3/4 cup water for 1/2 cup dal) Stone grinder preferred, if using mixer jar use ice cold water to grind. Grind rice and wheat together until fine rava like texture. (about 1.5 cups to 2 approx water)
- Grind rice and wheat together until fine rava like texture. (about 1.5 cups to 2 approx water)
- Mix both batter together along with salt.
- Keep this covered to ferment in a warm place for 3-4 hours. Alternately you may keep it in a preheated oven to get it fermented. Preheat oven to 350 F and switch off. Place the ground batter covered with a lid and cover with a thick kitchen towel to keep it cozy. Within 3 to 4 hours it ferments and will be ready to go! Wheat batter tends to ferment fast and once it rises a bit, mix and start making dosai.
- Wheat batter tends to ferment fast and once it rises a bit, mix and start making dosai.
- Heat up a dosa pan, keep the flame a t medium high. If using a iron pan / dosai kal, rub it with a cut onion. Pour a ladleful of the ground batter on the hot tawa and spread in a circular motion.
- Drizzle a few drops of oil and cook for a minute or until the base turns slightly brown.
- Flip to the other side and cook for another minute. Flip again, fold and transfer.
- Repeat the same for the rest of the batter. Makes about 20 dosas approximately.
- Serve hot with choice of chutney. Wheat dosa seems to pairs well with any kind of spicy chutney.
Little Millet Idli Dosa – Samai Arisi Idli Dosai – Millet Recipes
MILLET IDLI DOSA RECIPE – Varagu Idli Dosai recipe – Kodo Millet recipes
Broken wheat requires less soaking time compared to rice. Idli rice or any par boiled rice requires at least 5 hours of soaking time. Adding equal quantity of rice tend to yield better non sticky dosas.
Can you use Whole Wheat grain??? yes that works too… make sure to soak for the same time.
Can i use raw rice ? yes, that works but texture of batter will be sticky, dosa will turn out stiff. Ponni / Sona Masoori / Basmati / long grain
Can i use Brown rice ? yes, color and taste will differ a bit.
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Soak idli rice and broken wheat together in enough water. Soak skinned black gram and fenugreek separately. I soak all of them overnight, grind in the morning, let it ferment in a warm place and it will be ready by dinner time.
How long should I soak ?? give it at least 4 to 5 hours, i personally prefer overnight as it works for me!
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You may use a wet grinder or mixer depending on your preference. First grind whole skinned Black gram along with fenugreek until light and fluffy adding little water. (used about 1/2 cup to 3/4 cup water for 1/2 cup dal) Stone grinder preferred, if using mixer jar use ice cold water to grind. Grind rice and wheat together until fine rava like texture. (about 1.5 cups to 2 approx water) Grinding wheat for a long time tend to release milk so grind until it reaches that rava like texture.
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Mix both batter together along with salt. Keep this covered to ferment in a warm place for 3-4 hours.
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Alternately you may keep it in a preheated oven to get it fermented. Preheat oven to 350F and switch off. Place the ground batter covered with a lid and also cover with a thick kitchen towel to keep it cozy. Within 3 to 4 hours it ferments and will be ready to go! Wheat batter tends to ferment fast and once it rises a bit, mix and start making dosai.
How long can i keep the batter??? i would stick to 2- 3 days and not any longer… it tends to ferment and kind of stinks after that!
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Heat up a dosa pan, keep the flame at medium high. If using a iron pan / dosai kal, rub it with a cut onion. Pour a ladleful of the ground batter on the hot tawa and spread in a circular motion. Drizzle a few drops of oil and cook for a minute or until the base turns slightly brown. Flip to the other side and cook for another minute. Flip again, fold and transfer. Repeat the same for the rest of the batter.
Look at the texture of wheat dosa when made with rice….. Makes about 20 dosas approximately. Serve hot with choice of chutney. Wheat dosa seems to pairs well with any kind of spicy chutney. Try this dosa with
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