Authentic Dosa Recipe- Rice & Wheat Flour with Jaggery Cream

Last Updated on 3 months by Neha Deshmukh

Authentic Dosa Recipe: Rice & Wheat Flour with Jaggery Cream

Hey everyone! Today, I’m sharing a dosa recipe that’s incredibly close to my heart. It’s the one my amma (mom) used to make, a beautiful blend of rice and wheat flour, served with a luscious jaggery cream. It’s a little different from the more common fermented dosa, but trust me, it’s absolutely delicious and surprisingly easy to make. This isn’t your everyday instant dosa – it’s a taste of tradition!

Why You’ll Love This Recipe

This dosa is all about comfort and flavour. It’s wonderfully soft and slightly sweet, especially when paired with the creamy jaggery sauce. It’s perfect for a weekend brunch, a cozy weeknight dinner, or even a special occasion. Plus, it’s a great way to enjoy a classic Indian breakfast without the need for overnight fermentation.

Ingredients

Here’s what you’ll need to whip up this delightful dosa:

• 1 cup rice flour
• ?? cup whole wheat flour (atta)
• Pinch of salt
• Water, as needed
• ?? cup grated jaggery
• 200 ml fresh cream
• Grated jaggery, as needed (for serving)
• Freshly grated coconut, as needed (for serving)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Rice Flour: Type and Quality

I prefer using a medium-grain rice flour for this recipe. It gives the dosa a lovely texture. You can find it at most Indian grocery stores. About 150 grams is equivalent to 1 cup.

Whole Wheat Flour: Choosing the Right Kind

Atta, or whole wheat flour, adds a lovely nutty flavour and a bit of structure. Make sure it’s finely ground for the best results. Around 100-120 grams should do the trick for ?? cup.

Jaggery: Regional Variations and Flavor Profiles

Jaggery is unrefined cane sugar, and it comes in different colours and flavours depending on the region. I like to use a dark jaggery for a richer, more caramel-like taste.

Fresh Cream: Full Fat vs. Low Fat – Impact on Sauce

Full-fat cream really makes the jaggery sauce sing! It creates a beautifully smooth and rich texture. You can use low-fat cream, but the sauce won’t be quite as decadent.

Water: Temperature and its Role in Batter Consistency

Using room temperature water is best. It helps the flours combine smoothly. Don’t add all the water at once – you want a thick, pourable batter, not a runny one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the rice flour, whole wheat flour, and a pinch of salt.
2. Gradually add water while whisking, creating a thick, pourable batter. It should be similar to pancake batter.
3. Let the batter rest for about 10 minutes. This allows the flours to hydrate and results in a softer dosa.
4. While the batter rests, prepare the jaggery cream sauce. Melt the grated jaggery in a saucepan over low heat.
5. Carefully stir in the fresh cream until smooth. Remove from the heat immediately to prevent curdling. Seriously, don’t walk away!
6. Heat a cast iron skillet or non-stick pan on medium-low heat. A well-seasoned cast iron skillet is ideal, but a good non-stick pan works too.
7. Ladle some batter onto the center of the hot pan.
8. Immediately cover the pan and sprinkle about 1 tablespoon of water around the edges of the lid. This creates steam, which helps the dosa cook evenly.
9. Cook covered for 2-3 minutes, or until the dosa sets and the edges start to lift.
10. Carefully remove the dosa and repeat with the remaining batter.

Expert Tips

Want to make your dosas truly amazing? Here are a few secrets:

• Achieving the Perfect Dosa Batter Consistency: The batter should be thick enough to hold its shape but pourable. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.
• Mastering the Art of Spreading the Dosa: Don’t worry about making it perfectly round! Just gently swirl the batter in a circular motion.
• Preventing the Dosa from Sticking: Make sure your pan is hot enough before adding the batter. A little ghee or oil can also help.
• Understanding Heat Control for Optimal Cooking: Medium-low heat is key. Too high, and the dosa will burn. Too low, and it will be pale and rubbery.

Variations

Let’s get creative!

• Vegan Dosa with Coconut Cream: Swap the fresh cream for full-fat coconut cream for a delicious vegan version. My friend, Priya, swears by this!
• Gluten-Free Dosa (Using Alternative Flours): If you’re gluten-free, you can experiment with other gluten-free flours like sorghum flour or millet flour in place of the whole wheat flour.
• Spice Level: Adding a Hint of Chili: A tiny pinch of chili powder to the batter adds a lovely warmth.
• Festival Adaptations: Dosa for Special Occasions: During festivals, we sometimes add a little cardamom powder to the batter for a fragrant twist.

Serving Suggestions

Serve these dosas warm, drizzled generously with the jaggery cream sauce. A sprinkle of freshly grated coconut and a little extra grated jaggery on top takes it to the next level. They’re also lovely with a side of sambar and chutney, if you’re feeling fancy!

Storage Instructions

Leftover dosa batter can be stored in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to thin it out before using. The jaggery cream sauce is best made fresh, but can be stored in the fridge for a day or two – just reheat gently.

FAQs

Got questions? I’ve got answers!

What is the ideal consistency for the dosa batter?

It should be thick and pourable, like pancake batter.

Can I use a regular pan instead of a cast iron skillet?

Yes, a good quality non-stick pan will work just fine.

How can I prevent the dosa from becoming rubbery?

Don’t overcook it! Cook on medium-low heat and remove it when the edges start to lift.

What is the best way to store leftover dosa batter?

In an airtight container in the refrigerator for up to 2 days.

Can I make the jaggery cream sauce ahead of time?

You can, but it’s best made fresh for the best flavour and texture. It can be stored in the fridge for a day or two, but reheat gently.

Enjoy making this delicious dosa! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!