Jaggery Dosa is a traditional recipe prepared during the festival times in South India. This Jaggery Dosa is our family recipe. We make it for festivals as well this can be had as breakfast, brunch or as an evening snack. This can be had either hot or cold. But this tastes better when it is had after completely cooled.
The batter which is prepared before adding the jaggery should be very thick in consistency. Thicker than the normal idli batter. So use only a little water to grind the rice and dal. As we add jaggery water to the batter, the batter becomes watery. So you have to keep this in mind to add only less water while grinding the batter. Because we are going to use this same batter for making both idli and dosa. If the batter is thick then we can adjust the consistency to the dosa batter. If you make it watery then you will not be able to make idli out of this batter. You can even make sweet paniyaram using this batter. Now let us see how to prepare this recipe.
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- 2 cups Idli Rice
- 1/4 cup Urad Dal/Uluttam Paruppu
- 1/4 tsp Fenugreek seed/vendayam
- 1 pinch salt
- 1.5 cups Jaggery/Vellam
- 1/2 cup Coconut grated to taste
- 1 tsp Cardamom/Elaichi Powder
- 1 tbsp Cashews finely chopped
- Ghee to apply on dosa
- Soak rice along with fenugreek for one hour. In another bowl soak urad dal for one hour. After soaking wash rice and urad dal. Grind rice and urad dal separately in a mixer using little water. Transfer the ground batter to a bowl. Add a pinch of salt and mix both thoroughly. Keep the batter for 8 hrs or overnight to ferment.
- Heat a pan and add jaggery and 1 tbsp of water and boil it until jaggery is dissolved completely.
- Mix the fermented batter well. Filter the jaggery water in the batter for any impurities. Add cardamom powder and mix thoroughly. The batter should be like idli batter consistency.
- Now take some 4-5 ladles of batter in a separate bowl. Add grated coconut, little water, and mix thoroughly to dosa batter consistency.
- Heat a dosa tawa, apply little ghee. Pour a ladle full of batter. Do not spread the batter. Pour it as you do it for pancakes. Sprinkle some chopped cashew nuts on top of batter and drizzle a tsp of ghee. Let it cook on low flame. You can see lots of bubbles forming. Now flip to another side and add a tsp of ghee. Cook until both sides turn golden brown. Remove it on a plate and serve hot or cold.
- Add only a little water while grinding the batter. The batter should be thick.
- As we add jaggery water to the batter, the batter becomes watery.
- So adjust water according to the idli batter consistency. We are going to use this same batter for making idli and dosa.
- If you feel your jaggery dosa is not soft you can add a pinch of baking soda to it. I did not add any and it turned out very soft.
- If you have sweet tooth instead of 1 and a half cup of jaggery add 2 cups of jaggery.
- The color of the dosa depends upon the jaggery variety used.
- Instead of grated coconut, you can also use coconut bits.
Delicious, sweet and soft Jaggery Dosa is ready to relish.
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