Figs. 1, 2, and 3: Godhuma Dosa in various poses.
I found this on Indira's old blog Mahanandi. It is also available other places as Wheat Dosa or Godhumai Dosa.
Method: Mix wheat flour (chapati aata) + water in about 1:2 or 1:3 proportion. Add salt to taste. You really shouldn't stick to these proportions for water though. Because I ended up messing around with the batter consistency till I achieved the correct texture in my dosa. The batter should be really thin. When you pour it on the frying pan, the paper-thin dosa should immediately form this mesh-like pattern. (You don't have to spread it, pouring should be enough.) If the batter is too thick it will not form this mesh. I have put up three pictures so that you can see the mesh. Try one or two dosas.. at most your third one will definitely be right!
One cup wheat makes about 5-6 really thin dosas. And Indira instructs to not leave the batter sitting for too long, becomes a gooey mess apparently. Noted! :)
Cheers and happy cooking everyone!