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Jaggery Dosa

23 Sep

Bellam Dosa.

This is a sweet version of regular rice flour dosa. Jaggery is dissolved in water and mixed with flour and flavorings. The batter is then poured onto a hot griddle until the dosa is cooked and little crisp. Serve jaggery dosa immediately.
Makes: around 5 Jaggery Dosa.


Rice Flour 1/2 Cup
Wheat Flour 1/4 Cup
Freshly Scraped Coconut 1/4 Cup
Jaggery 1/2 Cup
Cardamom Powder few Pinches
Nutmeg Powder a Pinch
Salt a Pinch
Oil or Ghee as Required

Method of preparation:

In a mixing bowl, add jaggery and a cup of water.
Mash and let all the jaggery dissolve in the water.
Stir in cardamom powder and nutmeg powder.
Once the jaggery is dissolved, stir in rice flour, wheat flour, jaggery and salt.
Add more water if required and make the mixture into a somewhat thin pourable batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of jaggery dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 6 – 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining jaggery dosa batter.
Serve jaggery dosa immediately.
Notes: Make sure jaggery dosa is little crisp before removing from heat.

Suggestions: For fresh nutmeg powder, scrape the nutmeg a couple of times on a fine grater.
Variations: You can also add chopped nuts like cashews, blanched almonds etc.
Other Names: Jaggery Dosa, Bellam Dosalu.