Godhi (wheat flour) dosa

My experimentation with low-carb food continues! This week both hubby and I have been plagued by the common cold. It is totally annoying to deal with a stuffed nose and we crave hot food which means that cold cereal is out the window for breakfast. Today I made godhi dosa for breakfast. It’s not your typical dosa, but it’s pretty good for a fast hot breakfast because it does not require fermentation. Three cheers for quick cooking 🙂 I’m just sad that I have no pictures to share 😦 We ate all of them for breakfast!


1 cup atta (whole wheat flour)

2 cups water

salt, pepper and chilli powder/cayenne pepper – to taste


Mix flour and water until there are no lumps. The batter should be of pancake batter consistency.

Season the batter with salt, pepper and chilli powder. You can also add some chopped onions (about 1/2 cup to 1 cup flour). I’m not too fond of them, so I left the onions out.

Leave the batter for about 10-15 minutes. Don’t keep it for too long or else the batter gets weird (for lack of a better word) and it’s not possible to spread the batter well.

Heat a nonstick pan on medium heat. Coat it with a little oil and spread the batter on the pan like a pancake.

Flip it after the underside of the dosa is brown and toasted. Take care not to burn it. Brown and cook both sides.

Serve with any kind of chutney.


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