Add 1/2 cup of water to jaggery and melt it over low heat. Filter it to remove impurities. Allow it to cool.
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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