Godhumai Dosa/Instant Wheat Crepe and Kothamalli Thogayal/Coriander Chutney – Blog Hop Wednesday

This Week for Blog Hop Wednesday i m paired with Hyma of Hyma’s Flavours. I decided to make her Wheat Dosa and a Coriander Thogayal recipe. Both turned out to be a perfect Combo. The Wheat Dosa, i m making for the first time, it was a Super-hit. Both the Recipes are Easy and Quick to make.

Godhumai Dosai/Instant Wheat Crepe
3 Cups Wheat flour

1 Cup Rice Flour
1 Cup Whisked Curd, preferably sour
3-4 nos Green Chillie, finely chopped
1 tsp Cumin Seeds
2 Medium Onions, finely chopped
1 Medium Carrot, Shredded
Salt to taste
Water, as needed

  • In a Wide Bowl, Mix both the flours, add Curd and Water and Bring it to Dosa Batter Consistency/Pouring Consistency.
  • Add Chopped green chillies, onions and shredded carrot to the batter and mix well. Adjust the Salt.
  • Heat a Non-Stick Tawa/Pan, Pour a laddle of batter in circular motion. Don’t spread the batter using the back of the laddle!!!!!
  • Keep it to a medium circle, smear the edges with little oil. Wait for a minute, Flip and Cook both sides.
  • Serve Hot with your favorite Chutney
Kothamalli Thogayal/Coriander Chutney
1 Bunch of Coriander leaves
2 tbsp Urad dal
3-4 Red Chillies
Tamarind, a small gooseberry size
Salt to taste
hing a pinch


  • Cut the roots of the Coriader leaves bunch, keep the stalks, Rinse thoroughly and Chop Roughly.
  • Heat a Pan and Roast urad dal, chillies and tamarind with little oil. Switch off the pan, add Coriander leaves and let it be in the pan.
  • When the roasted ingredient are cool enough, Grind them along with salt and coriander leaves.
  • Do not add much water while grinding.Let the chutney be little coarse.
  • Transfer it to a bowl, heat a tsp of gingely oil, splutter mustard seeds, add hing and pour over the chutney.