My mother used to make this dosa often when I was a kid and I used to love it. Even now I love it very much. Anything with jaggery is my favorite. You can serve this as an after school snack for kids. It can also be served as a breakfast or evening snack. This sweet dosa is made with jaggery, whole wheat flour and rice flour. Jaggery is a rich source of iron and whole wheat flour contains many nutrients and is rich in dietary fiber. Today we will learn how to make sweet dosai or Gothumai/godumai Sweet dosa following our easy recipe with step wise pictures.
Add 1/2 cup of water to jaggery and melt it over low heat. Filter it to remove impurities. Allow it to cool.
In a bowl, mix together rice flour, wheat flour, cardamom powder, coconut and jaggery water (should be at room temperature or lukewarm). Alternatively you can pound grated coconut and cardamom powder together and add to make it more flavorful.
Add more water to get a dosa batter consistency. The batter should neither be thick nor too thin.
Grease a tawa with a little ghee in the center and heat it. Once the tawa is hot, reduce the heat to low.
Take a ladle of batter and pour it in the center of the tawa and spread it in a circular motion.Do not spread too much. Make small dosas.
Drizzle a tsp of ghee around the dosa. Once the corners starts lifting up, flip the dosa to the other side and drizzle another half tsp of ghee. The whole process has to be done on low heat.
Once cooked, remove from the tawa and serve hot. You do not need any side dish for this dosa as it tastes good on its own. But if preferred, you can serve with a dollop of butter or cream.
Note -This dosa should be taken hot.
The color of the dosa depends on the color of the jaggery used.
You can use a mix of ghee and refined oil for making this dosa.
If preferred, you can add few chopped cashew nuts and raisins to the batter to make it more delicious.
Left over batter can be stored in the refrigerator. It will stay good for a day.
Though you can make dosa immediately after mixing the batter, if the batter/mixture is left to rest for 2-3 hours, the dosa will be more softer.
Also check out my Instant Wheat Dosa (godhumai dosai)
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