To make godhuma dosa, add flour, salt, chilies, curry leaves, onions, ginger and cumin to a mixing bowl.

Pour water little by little to make thin runny batter. If using curd you can also add it now.

The batter has to be runny of free flowing (pouring consistency). Else add more water and bring it to the consistency.

If using a pan that doesn’t have a non-stick coating, heat it first and then add few drops of oil to the pan.

Rub oil on the tawa with a small piece of onion or kitchen tissue.

Heat it on a medium high flame. The pan has to be hot but not extremely smoking hot. When the tawa is hot enough. stir the batter well. (the trick here is hot pan but not smoking hot that it burns the dosa)

Pour the batter from a little height starting from the sides all around the pan. Fill up the gaps if any. Do not spread it like a normal dosa.

Drizzle some oil towards the edges & on the dosa as well. Let it cook on a medium to low heat.

When it is cooked, you will see the edges leaving the pan on its own. Wheat dosa also turns golden and crisp. Lift the dosa with a wooden spoon.

If the wheat dosa is very thin you don't need to cook on the other side. If it is thick then flip it and cook on the other side as well. Flip back and cook to get a crispy dosa.

To make more dosas, if the tawa is extremely hot sprinkle little water. The water evaporates quickly, wait for the pan to heat again. Then stir the batter well with a ladle and pour it the same way.

Serve wheat dosa with your favorite chutney.