Vella dosai is a delicious sweet crepes made with wheat flour and jaggery as main ingredients. These dosa tastes great and crisp even after cooling down.
Perfect for kids back from school snacks or as a weekend breakfast when you crave for something sweet.
This was inspired by my instant godumai dosa recipe on this site and do check out this amazing pancake recipe.
My mom says my mother in law used to make sweet dosai with maida for her sons when they were kids. But I have not seen her making these after I went there post my marriage.
Amma made several times I remember saying the same. But hardly remember the recipe. Always tempted whenever I see this recipe in blog world or when I hear.
One of my fellow blogger and constantly encouraging me Subashini have told me many times it will taste great, insisting me to try. So I took her recipe as inspiration and made these last week.
It was too good and we all loved it. Here after I know what I can make when I crave for sweet. It was like eating some sweet treat for breakfast!
🥘 Ingredients
Super simple ingredients you have in your pantry.
- Wheat flour - Can wheat flour and jaggery combo go wrong? Gives flavor, taste as well as healthier choice. These south Indian style crepes comes under instant karacha maavu dosai recipes.
- Rice flour - Helps with the dosa coming out of the griddle easier by adding volume.
- Jaggery - I use organic Jaggery powder which is easy to dissolve as well as less chemical process. So my measurement is based on this.
See recipe card for quantities.
📝 Instructions
Let's see how to make vella dosai.
1. Firstly, take jaggery and little water (say ¼ cup) in a sauce pan and start heating in medium flame.
2. Continue heating furthermore, until jaggery dissolves.
Filter it in a mixing bowl.
3. Let it cool down if too hot. Then add coconut and cardamom powder to it.
4. After that tip in salt, wheat flour and rice flour.
5. Mix using a whisk as you add water little by little to make a lump free paste. DO NOT add all water at once. It will make mixing difficult.
4. Batter consistency should be like a thick milkshake (Thinner than pancake batter / idli dosa batter)
7. Heat a dosa tawa (griddle) and grease with some ghee. Pour the batter from outside like drawing a ring. Fill the middle.
8. Drizzle some ghee if desired and cook in medium - low flame. Wait until the middle turns reddish.
9. Cook in medium flame only. Check the middle to see if it has turned deep reddish in color.
8. After that, flip and cook briefly for 30 seconds to one minute. Finally take out to serve.
Since we cook using ghee, it tastes great as such. Even when it cools down!
📖 Variations
- Flour - You can use ragi in place of wheat flour or even maida.
- Simple - Skip cardamom and coconut.
- Cumin seeds - add a teaspoon of cumin seeds for digestion purpose as well as flavor.
See this Jackfruit appam recipe on my website!
🍽 Equipment
I made first in my railway iron tawa (curved shape) which I usually make such types of dosa. But then made in flat cast iron tawa, which was comparatively easier.
Non-stick will be the choice for beginners.
⏱ Storage
Dosa best when consumed within 5-6 hours. The batter can be refrigerated couple of days. But it turns reddish fast as it gets older.
If you refrigerate, you will see some water on top when you take out. Drain that water and add fresh water, a tablespoon of rice flour. Mix and then make dosa.
👩🏼🍳 Top tip
- Thin dosa will be difficult to take out, so you can make thicker and smaller dosa initially.
- Never cook in high flame as the jaggery will get burnt. It will also get stuck in pan.
Recipe card
Vella Dosai Recipe | Sweet dosa
Ingredients
- 1 cup Wheat flour
- ¼ cup Rice flour
- ¾ cup Jaggery powder
- 2 tablespoon Grated coconut
- 1 Cardamom
- ¼ teaspoon Salt
Instructions
- Firstly, take jaggery and little water (say ¼ cup) in a sauce pan and start heating in medium flame.
- Continue heating furthermore, until jaggery dissolves. Filter it in a mixing bowl.
- Let it cool down if too hot. Then add coconut and cardamom powder to it.
- After that tip in salt, wheat flour and rice flour.
- Let it cool down if too hot. Then add coconut and cardamom powder to it.
- After that tip in salt, wheat flour and rice flour.
- Mix using a whisk as you add water little by little to make a lump free paste. DO NOT add all water at once. It will make mixing difficult.
- Batter consistency should be like a thick milkshake (Thinner than pancake batter / idli dosa batter)
- Heat a dosa tawa (griddle) and grease with some ghee. Pour the batter from outside like drawing a ring. Fill the middle.
- Drizzle some ghee if desired and cook in medium - low flame. Wait until the middle turns reddish.
- After that, flip and cook briefly for 30 seconds to one minute. Finally take out to serve.
Video
Notes
FAQ
Yes, you can make, but make the batter thick. Rice flour makes it easy for taking out from pan and non-sticky.
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