This batter is instant and needs no fermentation like the traditional dosa batter.
Have it for breakfast, lunch or dinner, the ubiquitous dosa is a quick-fix for any form of hunger. It is also called dosai in Tamil Nadu and has a dedicated fan following across the globe. This star dish of South India is basically a rice pancake, quintessentially made out of a fermented batter of rice flour and urad dal. Pair the light and crispy dosa with sambar dal and coconut chutney, and put together a comfortable meal in no time. However, dosa recipe has multiple variations across India where the rice flour or dal is often replaced by ingredients like ragi, oats, atta, rava et al.
One such lip-smacking dosa variation is vella dosai – a sweet dosa made with jaggery, wheat flour and coconut. Ideal to pack in your kid’s tiffin or to pair with your evening tea, this dosais quick and easy to make and can be enjoyed even cold. You may also whip up this dish to satiate your sweet cravings any time of the day.
All you need to do is, make a dosabatter with jaggery, atta, rice flour and coconut and churn out hot and crispy dosa in just a few minutes. The best part is, this batter is instant and needs no fermentation like the traditional dosa batter.
Here’s The Step-By-Step Recipe Of Vella Dosai (Jaggery Dosa):
Atta – 1 cup
Rice flour- One-third cup
Jaggery – 1 cup, roughly chopped
Grated coconut – Half cup
Ghee – as much needed
Cardamom powder – 1-2 teaspoon
Water – to make the batter
Heat the jaggery with some water and make syrup out of it.
Let the jaggery syrup cool down a bit (not cold) and add atta, rice, flour, grated coconut and cardamom power to it and mix. You may also add some dry fruits and nuts to add crunch.
Add water as much needed to make dosa batter.
Heat a tawa and grease it with some ghee.
Add a spoonful of batter to the tawa and spread.
Pour some ghee and cook the vella dosa on medium to low flame.
Try it at home and let us know how you like it in the comments section below. Enjoy your meal!
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.