Alright, I will let you on the secret since you cared to read all this way!
Whisking or beating the batter well creates gluten and that makes it easy to flip the pancakes without the help from our viscous friend, oil.
There are two methods to making an onion godhumai dosa
Method 1: No extra dishes to wash
Chop the necessary ingredients like onion, green chilli and curry leaves, add it to the prepared godhumai(wheat) dosa batter.
Method 2: The tempering
Tempering chana dal with mustard seeds in oil and then adding it to the batter.
I mostly do the first method because its quick and no extra utensil to wash. The resulting dosa has some crunch due to the roughly chopped onion.
My mom does second method, it adds more flavour and character to the dosa as Onions are chopped in a chunky manner.
They both look different too!
Onto to the recipe now!
Mini Onion Godhumai or wheat Dosa- Savoury pancakes
1 cup Wheat flour
1 medium-sized Red Onion
few springs Curry leaves
1 medium-sized Green chilli
1/2 teaspoon salt or according to one’s taste
1 cup water divided
1/8 teaspoon Baking soda optional
1 tablespoon sunflower or any neutral oil or more
Any type of chutney or leftover curry
Roughly chop red onion and curry leaves. Remove seeds from green chili and mince it. Set aside.
In a medium bowl, mix wheat flour, salt and enough water to form a thick batter without any lump. Beat the batter well with a whisk for a minute.
Add chopped ingredients to the batter and add remaining water.
Heat a tawa on medium flame. Once hot, drizzle some oil all over.
Pour a small laddle full of batter on to the tawa. I made five mini onion godhumai(wheat) dosas at a time.
Dosas are usually thick as you would not be spreading it like you would for normal dosa.
Flip once the top appears to settle and cooked. That is, no traces of raw batter.
Cook on the other side until done.
Serve hot with any chutney or leftover curry.
What’s your method of making onion godhumai(wheat) dosa?
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