Godhumai Dosai

The unbeatable dosa in yet another form - The thumb rule is to have the correction proportion of Godumai maavu (wheat flour) and arisi maavu (rice flour) so that we have these golden crispies !

Ingredients :

(wheat flour : rice flour = 1 : 1.25)

Wheat flour - 1 cup
Rice flour - 1.25 cups
Onions (finely chopped) - 1
Jeera - 1 tsp
Green Chillies - 3 and small piece of ginger , both finely chopped
Sour buttermilk / water - 2 cups
Asafoetida - a pinch
Curry leaves - a few springs
Salt to taste


Method :

1. Mix all the above mentioned ingredients. Add water & butter milk to the flour. The batter should be thinner than the usual dosa maavu.

2. Heat the tawa or the dosai kal and pour the batter from outside to inside. Do not spread it like the usual dosa. Because of thin consistency, the batter would flow and spread while tilting the kal or swirling the pan.

3. Mastering the trick is to have the batter of the right consistency and heating the tawa at the right temperature. You would see tiny holes in the batter. (For first timers, non-stick pan would indeed be a blessing. But the dosa done on the kall is ultimate..)

4. Add oil on the edge of the dosa batter. Cook this on medium heat, once the dosa becomes golden and cripsy, flip it over to the other side.

5. Godumai Maavu dosai goes will with sambar, idli molagai podi or thakkali thokku.