Samba Godhumai Dosa Recipe with Rice and Urad Dal | Broken Wheat Dosa

Broken wheat / samba godhumai  is a nutritious whole grain commonly used in South Indian cooking. This delicious dosa is prepared with samba godhumai ravai, poha, fenugreek seeds, and urad dal. As a dosa lover, I enjoy experimenting with different grains, and this healthy and filling cracked wheat dosa is a regular favourite in my home. It has a wonderful texture, is easy to prepare, and makes a wholesome breakfast or dinner. Perfect breakfast for diabetic people. Let’s learn how to make Samba Godhumai Ravai Dosa with this simple recipe.

It pairs wonderfully with pottukadalai chutney, whose nutty flavour complements the dish perfectly.

You may also like: Kambu dosa, Mappillai Samba Idli, Panivaragu Khichdi, Thinai Poori, Samai Dosai, Varagu Upma

Click here to view: Top 7 Diabetic Friendly Chutneys

 

Ingredients for making Samba Godhumai Dosa 

Samba Wheat Rava – 1 cup

Urad dal – ¼ cup

Fenugreek seeds – ½ tsp

Poha/Aval - 1/4 cup

Salt – to taste

Water – as needed

Oil – for cooking

Method for making Samba Godhumai Dosa 

1.Wash and soak Samba rava, urad dal, and fenugreek seeds together in enough water for 4–5 hours. Soak the poha in water for 30 minutes.

2. Drain the soaked ingredients and grind them into a smooth batter, adding water gradually to reach dosa batter consistency.

3. Transfer the batter to a large bowl, add salt, and mix well. Cover and let it ferment  for 4 to 5 hours in a warm place until it rises slightly.

4. Heat a dosa tawa or non-stick pan. 

5. Pour a ladleful of batter in the center and spread it in a circular motion to form a thin dosa.

6. Drizzle a few drops of oil around the edges. 

7. Cook until golden brown on one side, then flip.

8. Serve hot with coconut chutney, tomato chutney, or sambar.

Tips for making Samba Godhumai Dosa

For a softer dosa, make it slightly thick and cook on medium flame.

For a crisp dosa, spread the batter thin and cook on high flame until golden.