October 6, 2022

Vella dosai recipe | Jaggery wheat flour dosa

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.

Vella Dosai Recipe | Jaggery Wheat Flour Dosa

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.

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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.

ingredients for vella dosai - Vella Dosai Recipe | Jaggery Wheat Flour Dosaingredients for vella dosai - Vella Dosai Recipe | Jaggery Wheat Flour Dosa
  • 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.

jaggery powder, water - Vella Dosai Recipe | Jaggery Wheat Flour Dosajaggery powder, water - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

1. Firstly, take jaggery and little water (say ¼ cup) in a sauce pan and start heating in medium flame.

dissolve vellam - Vella Dosai Recipe | Jaggery Wheat Flour Dosadissolve vellam - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

2. Continue heating furthermore, until jaggery dissolves.

Filter it in a mixing bowl.

filter jaggery for vella dosai - Vella Dosai Recipe | Jaggery Wheat Flour Dosafilter jaggery for vella dosai - Vella Dosai Recipe | Jaggery Wheat Flour Dosa
cardamom, coconut - Vella Dosai Recipe | Jaggery Wheat Flour Dosacardamom, coconut - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

3. Let it cool down if too hot. Then add coconut and cardamom powder to it.

flours, salt - Vella Dosai Recipe | Jaggery Wheat Flour Dosaflours, salt - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

4. After that tip in salt, wheat flour and rice flour.

whisk - Vella Dosai Recipe | Jaggery Wheat Flour Dosawhisk - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

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.

water - Vella Dosai Recipe | Jaggery Wheat Flour Dosawater - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

4. Batter consistency should be like a thick milkshake (Thinner than pancake batter / idli dosa batter)

vella dosai batter - Vella Dosai Recipe | Jaggery Wheat Flour Dosavella dosai batter - Vella Dosai Recipe | Jaggery Wheat Flour Dosa
south Indian sweet crepe - Vella Dosai Recipe | Jaggery Wheat Flour Dosasouth Indian sweet crepe - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

7. Heat a dosa tawa (griddle) and grease with some ghee. Pour the batter from outside like drawing a ring. Fill the middle.

sweet dosa making - Vella Dosai Recipe | Jaggery Wheat Flour Dosasweet dosa making - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

8. Drizzle some ghee if desired and cook in medium – low flame. Wait until the middle turns reddish.

cook - Vella Dosai Recipe | Jaggery Wheat Flour Dosacook - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

9. Cook in medium flame only. Check the middle to see if it has turned deep reddish in color.

vella dosai ready - Vella Dosai Recipe | Jaggery Wheat Flour Dosavella dosai ready - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

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!

vella dosai | Sweet dosa - Vella Dosai Recipe | Jaggery Wheat Flour Dosavella dosai | Sweet dosa - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

? 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.
vella dosai recipe - Vella Dosai Recipe | Jaggery Wheat Flour Dosavella dosai recipe - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

Recipe card

sweet vella dosai with jaggery - Vella Dosai Recipe | Jaggery Wheat Flour Dosasweet vella dosai with jaggery - Vella Dosai Recipe | Jaggery Wheat Flour Dosa

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Vella Dosai Recipe | Sweet dosa

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.

Cup measurements

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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

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.

FAQ

Can we make vella dosai with only wheat flour?

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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