Ke Gothambu Masala Dosa | South Indian Instant Wheat Masala Dosa Recipe | Gothambu Dosa Recipe | Godhuma Dosa F

Header Ads Widget

Gothambu Masala Dosa | South Indian Instant Wheat Masala Dosa Recipe | Gothambu Dosa Recipe | Godhuma Dosa


Gothambu masala dosa with detailed photos and video.

Gothambu masala dosa is an instant breakfast dish of Kerala, South India. The thin and soft crape made with wheat flour is filled with savory potato and onion filling. This is an alternative version of regular rice masala dosa recipe. You can serve this masala dosa with coconut chutney and sambar.

    What is gothambu masala dosa?

    Gothambu masala dosa consisting of thin, soft and crispy crapes made with instant wheat flour batter. In Malayalam gothambu translates wheat flour. Gothambu masala dosa uses unfermented batter for its crape preparation. Once the crape turns crisp, the dosa will be filled with savory potato onion filling. Gothambu masala dosa is a typical homely dish. It will be served with coconut chutney and Kerala sambar. 

    Gothambu masala dosa and regular masala dosa - differences

    Before going to the recipe section, let us discuss the difference between the regular masala dosa and gothambu masala dosa. 


     Gothambu masala dosa

     Regular masala dosa


     Instant batter

     Batter preparation should be start on previous day


     Uses unfermented batter

     Uses fermented batter


      Made with wheat flour

     Need raw rice, black gram, fenugreek seeds and rice

    Gothambu masala dosa - Experts tips

    1. Gothambu masala dosa batter ingredients are differ from that of regular wheat dosa batter. It includes some rice flour for crispiness, baking soda for texture building and curd to activate the baking soda. All these ingredients are necessary to get nice and soft dosa.
    2. Choice of filling is yours, I have shared the simplest potato masala filling of masala dosa. But you can incorporate veggies like carrot, beetroots, beans, etc. to make it healthier and tastier.
    3. If you are looking for a crisp dosa, then pour one or two teaspoons of ghee immediately after spreading the dosa batter. Reduce the flame and allow the dosa to cook over low heat. Upon high heat, the dosa will cook faster, but won't turn crisp. 

    Serving suggestions

    The gothambu masala dosa should be served hot. You can serve it with onion chutney, coconut chutney or sambar. 

    Gothambu Masala Dosa | South Indian Instant Wheat Masala Dosa Recipe | Gothambu Dosa Recipe | Godhuma Dosa| How To Make Kerala Style Gothambu Masala Dosa At Home

    Thin and crisp wheat flour crape with savory filling

    Preparation time: 10 minutes | Cooking time:30 minutes | Total time: 40 minutes


    For Dosa batter
    • 1.5 cup wheat flour
    • 1/2 cup rice flour
    • 1/4 cup thick and sour curd
    • One generous pinch of cooking soda
    • Salt to taste
    • Water as needed (almost 2 to 2 1/4 cup water)

    To Make the filling
    • 2 large potatoes, boiled
    • 1 medium onion, peeled and finely chopped
    • 2 to 3 green chilies, chopped
    • 1" piece ginger
    • 6 garlic cloves
    • 1 tsp chili powder
    • 1/2 tsp turmeric powder
    • Salt to taste
    • 1 or 2 springs of curry leaves
    • 3 tbsp coconut oil

    How to Make South Indian Wheat Flour Masala Dosa At Home-Video

    Gothambu masala dosa with step by step photos

    Step 1: Preparation of Dosa batter

    Preparation of wheat flour dosa batter is a quick process, but it need to be rested for fifteen to twenty minutes before dosa preparation. Then only you will get tasty and soft crapes.
    1. Take wheat flour, rice flour, curd, cooking soda and salt in a bowl. 

    2. Pour water. I used two and a quarter cup of water. But the amount of water will vary depending on the brand of wheat flour you use.

    3. Mix well with your hands or using a hand blender.

    4.  Make a thin, smooth and free flowing batter. The batter should be thinner than the regular dosa batter. Set aside for fifteen to twenty minutes.

    Step 2: Preparation of Savory potato filling

    1. Heat a thick bottomed kadai over high heat. When the pan turns hot, reduce the flame to medium and pour coconut oil.

    2. When the oil turns hot, put the ginger and garlic. Sauté till the ginger and garlic turns light brown and aromatic.

    3. Put curry leaves, green chilies and onion. Mix well and cook it till the onion turns translucent.

    4. Reduce the flame to low and  put turmeric powder and chili powder. Give a nice stir and sauté for a minute or till the raw smell leaves from the spice.

    5. Add boiled and peeled potatoes.
    6. Mash with a potato masher. Pour 1/4 cups of water and salt. 

    7. Mix well and sauté for one or two minutes till the potato absorb the spices beautifully.

    Step 3: Preparation of Masala dosa

    1. Heat one dosa griddle over high flame. When hot grease the pan with gingelly oil. Pour dosa batter and make a thin and round disc with rotating the spoon in a circular motion outwards.

    2. When half done, pour one teaspoon oil or ghee and wait till the dosa turns crisp and cooked.

    3. Place the prepared potato masala at one half towards the center.
    4.  Then fold the other half carefully so that it covers the filling. 

    5. Serve with coconut chutney or sambar. Enjoy.

    Happy cooking


    Post a Comment