Add required salt and whisk the batter without any lumps. Set the batter aside for 15 to 30 minutes, you can make the dosa instantly too but resting the batter gives a nice taste to the dosa. Mix the batter again each time before making dosa, as it settles at the bottom.
Now, heat a dosa tawa, pour a ladle of batter in the centre. Spread the batter to the edges and simmer the flame. Once the dosa is half cooked, smear it with oil or ghee.
Then flip it to the other side and cook for another 1 minute. If you don’t want to flip it, cook covered for 2 minutes in a medium flame. Do the same with the remaining batter.
1. I used sour buttermilkto prepare the batter which lends a good taste to the Godhuma Dosa Recipe. 2. Buttermilkcan be replaced with same quantity of water too, even 1 tbsp of curd can be used as it gives nice colour to the dosa. 3. For more crispiness, 1 tbsp of roasted rava can be added to the batter. 4. Ensure the batter is without any lumps and mix the batter well each time before making dosa, as it settles down. 5. If the batter is too thick dilute it with water or buttermilk and if it is watery, add 1 or 2 tbsp of rice flour and mix again.6. Don't skip ginger, cumin seeds, as adds a nice aroma and helps in digestion too. 7. For more taste, onion, ginger, green chilli can be sauteed in oil and seasoned with mustard seeds, urad dal, curry leaves and hing. This can be added to the batter. 8. Rice flour can be replaced with the same quantity of idli batter too. 9. The tawa should be always hot enough, before preparing the dosa. 10. Do prepare the Instant Wheat dosa recipe in low flame, to get golden colour and proper cooking. 11. This batterstays good for a day under refrigeration.