Godumai Dosa | Samba Godhumai Dosai

Samba Godhumai Dosai / Broken Wheat Dosai.

Healthy and easy to make recipe for South Indian Tamilnadu Samba Godhumai ravai / Cracked Wheat Dosai. With step by step pictures.

This is a recipe to do if you have very little regular dosa batter and you are breaking your head for choices in the kitchen. I learnt this recipe from Vinodh’s aunt Prema Amma long time back when she visited us in California. She would do these kind of jiffy recipes which would turn out to be super hit. I like her recipes as they are super tasty and can be made very quickly. More over this recipe uses almost 90 percent cracked wheat – samba godhumai ravai. Its super healthy and super delicious. I do it almost every week. Don’t fret when you have very little dosa batter. Make this Samba Godhumai dosai and your entire family will love you for this.

Here is the video of how to make Samba Godhumai Dosa, Broken Wheat Dosa

Here is how to do the batter.

Soak samba godhumai (cracked emmer wheat), onions, cumin seeds, ginger, curry leaves, dried red chillies and salt. Add more red chillies if you want it more spicy. I used 1 cup-250 ml of wheat. So I soaked in 2 cups – 500 ml water. So the water ratio is 1 cup wheat : 2 cups water. Soak it for 20 minutes. Upto 30 minutes is fine.

After soaking, grind it into a smooth paste. Do not use any additional water while grinding. The soaked water will be sufficient. Add water only if you think its really necessary. We are looking at a consistency of dosa batter.

Add in 2 cups of regular dosa batter. Old dosa batter works best. Mix everything well. Add little water if the batter is too thick. It should be to the consistency of regular dosa batter.

Heat a dosa pan / skillet until hot. Let the flame be at medium. Pour a ladle of Samba Godhumai batter onto the skillet. You can gauge the consistency of the batter from the below picture.

Using the back of the ladle spread Samba Godhumai batter into a round.

Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear.

Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter. Serve Samba Godhumai warm, with chutney.

The best cast iron pan now coming to your kitchens from Coimbatore. The person behind this wonderful venture is my school buddy Santosh Leelakrishnan. Proudly made in India and very reasonably priced. A must have!!! Do check it out! There are other skillets too! Don’t miss.

• 2 cups regular dosa batter
• 1 cup broken wheat – samba godhumai
• 2 cups water
• 1 medium onion, chopped
• 1 inch piece ginger
• 2 sprigs curry leaves
• 2 teaspoon cumin seeds
• 2 dried red chillies
• 1 teaspoon salt
• Oil for cooking

1. Soak samba godhumai (cracked emmer wheat), onions, cumin seeds, ginger, curry leaves, dried red chillies and salt. I used 1 cup-250 ml of wheat. So I soaked in 2 cups – 500 ml water. So the water ratio is 1 cup wheat : 2 cups water. Soak it for 20 minutes. Up to 30 minutes is fine.
2. After soaking, grind it into a smooth paste. Do not use any additional water while grinding. The soaked water will be sufficient. Add water only if you think its really necessary. We are looking at a consistency of dosa batter.
3. Add in 2 cups of regular dosa batter. Old dosa batter works best. Mix everything well. Add little water if the batter is too thick. It should be to the consistency of regular dosa batter.
4. Heat a dosa pan / skillet until hot. Let the flame be at medium. Pour a ladle of batter onto the skillet. You can gauge the consistency of the batter from the below picture.
5. Using the back of the ladle spread batter into a round.
6. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear.
7. Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter. Serve warm, with chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 15 mins
• Category: Crepes, pancakes
• Cuisine: South Indian

• 2 cups regular dosa batter
• 1 cup broken wheat – samba godhumai
• 2 cups water
• 1 medium onion, chopped
• 1 inch piece ginger
• 2 sprigs curry leaves
• 2 teaspoon cumin seeds
• 2 dried red chillies
• 1 teaspoon salt
• Oil for cooking

1. Soak samba godhumai (cracked emmer wheat), onions, cumin seeds, ginger, curry leaves, dried red chillies and salt. I used 1 cup-250 ml of wheat. So I soaked in 2 cups – 500 ml water. So the water ratio is 1 cup wheat : 2 cups water. Soak it for 20 minutes. Up to 30 minutes is fine.
2. After soaking, grind it into a smooth paste. Do not use any additional water while grinding. The soaked water will be sufficient. Add water only if you think its really necessary. We are looking at a consistency of dosa batter.
3. Add in 2 cups of regular dosa batter. Old dosa batter works best. Mix everything well. Add little water if the batter is too thick. It should be to the consistency of regular dosa batter.
4. Heat a dosa pan / skillet until hot. Let the flame be at medium. Pour a ladle of batter onto the skillet. You can gauge the consistency of the batter from the below picture.
5. Using the back of the ladle spread batter into a round.
6. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear.
7. Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter. Serve warm, with chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 15 mins
• Category: Crepes, pancakes
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/samba-godhumai-dosai-broken-wheat-dosai/

American Bakery Style Banana Nut Bread

Fool proof recipe for the tastiest American Bakery Style Banana Nut Bread. Baked in a loaf pan. With step by step pictures.

Banana Nut Bread – There is this little thing that happens every time at my place. My husband usually picks up bananas from the grocery store on his way back from office and he always picks up more bananas than we can eat. There will be no takers in the house after the bananas have become overly ripe. So what do we do with the ripe bananas? I do what I do best with ripe bananas. Banana nut bread or Banana muffins . Last week, he confessed to the crime that he intentionally picks up extra bananas so he can have a good slice of his favorite banana bread often.

Come with me. Let me show you how to do the best American bakery style banana nut bread. This is the only Banana Nut Bread recipe you will ever need. I adapted this recipe very minimally from Chef Joanne Chang’s Flour cookbook. I like her method of beating eggs and sugar until fluffy and then adding it to the batter. It creates a great texture to the finished bread. I add a small tablespoon of cocoa to enhance that dramatic color of the bread. This is one nice spiced up banana bread.

“You can’t teach calculus to a chimpanzee. So just share your banana, share your banana bread, Banana Nut Bread. OK”

Overly ripe bananas are the secret to a good Banana Nut Bread.

Preheat the oven to 180 C / 350 F.

Peel four medium sized bananas and mash them with a back of a fork. Set aside.

Butter and flour a bread loaf tin. Preferably a 9 by 5 inch loaf pan. I also line it with parchment paper so the baked bread releases smoothly in one piece. Its not necessary but I do it. Its just me. I cannot take in tensions. The baked bread stuck on the bottom of the pan is the last thing I wanna see. I am sorry I have issues. Thanks for listening. I am happy I shared it with you.

Measure and add all the dry ingredients to a bowl. I measure the flour alone by weight as its accurate. Lets sift the dry ingredients. Sift the flour, salt, cardamom powder, cinnamon powder and the cocoa powder. Most of the time, baking soda and other leaveners might lump up. Sifting helps in eliminating this. Just use your hands to break the lumps while sifting. Sifting also helps in even mixing of the ingredients. Once sifted, set aside.

In a bowl, add in the eggs and the granulated sugar.

Beat together the eggs and sugar in a mixer until light and fluffy. It will take about 5 minutes.

Slowly drizzle in the oil. Slow is the key. You want to create an emulsion. Dumping all the oil at once will create the egg mixture to break. Drizzle the oil slowly so everything becomes one homogenous mixture. Once the oil has been added, add in the vanilla and the yogurt.

Add the sifted flour mixture and the nuts to the batter. Chop the nuts coarsely. Walnuts or pecans work well.

Fold the mixture until roughly mixed. Add in the mashed bananas to the batter.

Fold the mixture until everything is combined well. No specks of flour should remain visible. Make sure the nuts are evenly distributed. Transfer it to a loaf tin and bake for 60 – 80 minutes until the center springs back when lightly pressed. Do not open the oven door for the first 45 minutes. Moving the pan while baking might cause the middle of the batter to deflate. So no moving or opening the oven door unnecessarily.

Let the Banana Nut Bread cool on a wire rack completely.

Store Banana Nut Bread in an airtight container for up to 2 days.

Dry Ingredients

• 1 2/3 cups -200 grams all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cardamom powder
• 1 tablespoon cocoa powder
• 1/2 teaspoon salt

Other Ingredients

• 1 cup sugar
• 2 eggs
• 1/2 cup oil
• 1/4 cup yogurt
• 1 teaspoon vanilla extract
• 4 very ripe bananas
• 3/4 cup walnuts or pecans

1. Preheat the oven to 180 C / 350 F.
2. Peel bananas and mash them with a back of a fork. Set aside. Butter and flour a bread loaf tin. Preferably a 9 by 5 inch loaf pan.
3. Measure and add all the dry ingredients to a bowl. Sift the dry ingredients. Sift the flour, salt, cardamom powder, cinnamon powder and the cocoa powder. Set aside.
4. In a bowl, add in the eggs and the granulated sugar. Beat together the eggs and sugar in a mixer until light and fluffy. It will take about 5 minutes.
5. Slowly drizzle in the oil. Slow is the key. You want to create an emulsion. Dumping all the oil at once will create the egg mixture to break. Drizzle the oil slowly so everything becomes one homogenous mixture. Once the oil has been added, add in the vanilla and the yogurt.
6. Add the sifted flour mixture and the nuts to the batter. Chop the nuts coarsely. Walnuts or pecans work well.
7. Fold the mixture until roughly mixed. Add in the mashed bananas to the batter.
8. Fold the mixture well until everything is combined well. No specks of flour should remain visible. Make sure the nuts are evenly distributed. Transfer it to a loaf tin and bake for 60 – 80 minutes until the center springs back when lightly pressed.
9. Let the bread cool on a wire rack completely.
10. Store it in an airtight container for up to 2 days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 60 mins
• Category: Dessert
• Cuisine: American