
Ingredients:
• 1 cup – whole Wheat flour
• 1 tbsp – Rice flour
• 3/4 cup – powdered Jaggery
• 1 pinch – Cardamom powder
• Ghee – for cooking
• A pinch of Ginger powder and a pinch of salt can be added for additional flavour (Optional)
Method:
- Dissolve jaggery in one glass of warm water, filter and cool.
- Mix in the wheat flour and rice flour little by little in the cooled jaggery water.
- If needed, add more water as you mix the dough till it reaches a pouring, dosa batter consistency.
- Mix in the cardamom powder and optional ginger powder and salt.
- Grease a tava with ghee and heat it.
- Pour a ladle of dough and swirl it holding the handle, so that the dough spreads evenly on the tava.
- Dribble ghee all around and cook till it is done.
- Since the dosai contains jaggery, it will be a little sticky. Use a non-stick tava and a flat spoon to flip it over, else the dosai can tear.
- Cook the other side for a few seconds and remove the Vella Dosai from the tava.
- Allow the dosai to cool for a few seconds before serving. This will let the caramelized jaggery to cool and the dosai will set.
- Serve warm, topped with a generous blob of unsalted butter.