Authentic Wheat & Rice Flour Dosa Recipe – Jaggery Sweet Crepes

Last Updated on 2 months by Neha Deshmukh

Authentic Wheat & Rice Flour Dosa Recipe – Jaggery Sweet Crepes

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want something a little different, a little sweeter, and a whole lot comforting. That’s where this jaggery dosa comes in! I first made this recipe years ago, trying to recreate a version my grandmother used to make, and it’s been a family favorite ever since. It’s a delightful twist on the classic, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your typical savory dosa. We’re leaning into sweetness with jaggery, creating a crepe that’s subtly caramelized and utterly delicious. The combination of wheat and rice flour gives it a lovely texture – slightly crispy, yet wonderfully soft. Plus, it’s surprisingly easy to make! Perfect for a weekend breakfast, a cozy brunch, or even a sweet treat.

Ingredients

Here’s what you’ll need to whip up these delightful jaggery dosas:

• 1 cup wheat flour (atta) – about 150g
• ½ cup rice flour – about 75g
• ¾ cup jaggery powder – about 150g
• 2 tablespoons grated coconut – about 20g
• 1 cardamom pod (powdered)
• ¼ teaspoon salt – about 1.5g
• Water, as needed (approximately ¾ – 1 cup)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Jaggery: This is the star! Jaggery adds a beautiful, unrefined sweetness and a lovely depth of flavor. I prefer using organic jaggery powder, but you can use jaggery blocks – just grate them finely.
• Wheat & Rice Flour Combo: This blend is key. Wheat flour gives the dosa structure, while rice flour adds that lovely crispness. Don’t skip either!
• Cardamom: A little cardamom goes a long way. It adds a warm, fragrant note that complements the jaggery perfectly. Freshly powdered cardamom is best, but pre-ground works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, take your jaggery and ¾ cup of water in a saucepan. Heat it up over medium heat, stirring until the jaggery is completely dissolved. Once dissolved, strain the mixture into a mixing bowl to remove any impurities.
2. Let the jaggery syrup cool down a bit – you don’t want to cook the flour! Then, add in the grated coconut and powdered cardamom. Give it a good mix.
3. Now, add the wheat flour, rice flour, and salt to the jaggery mixture.
4. Here’s where the whisk comes in handy. Gradually add water, whisking constantly to create a smooth, lump-free batter. The batter should be thinner than pancake batter – think crepe consistency.
5. Heat up your dosa tawa (a flat griddle) over medium-low heat. Grease it lightly with ghee.
6. Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a crepe.
7. Drizzle a little ghee around the edges. Cook for about 2-3 minutes, or until the center turns reddish-brown.
8. Flip the dosa carefully and cook the other side for just 30-60 seconds.
9. Serve warm and enjoy!

Expert Tips

• Batter Consistency is Key: If the batter is too thick, the dosas will be dense. Too thin, and they’ll be fragile. Add water a little at a time until you get the right consistency.
• Tawa Temperature: Medium-low heat is your friend. If the tawa is too hot, the dosa will burn before it cooks through.
• Ghee is Gold: Don’t skimp on the ghee! It adds flavor and helps the dosa get beautifully golden and crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for coconut oil or any other plant-based oil.
• Gluten-Free Adaptation: Replace the wheat flour with a gluten-free flour blend. I’ve had good results with a mix of sorghum and millet flour.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of ginger powder along with the cardamom. My friend, Priya, loves adding a dash of cinnamon too!
• Festival Adaptations: These dosas are especially lovely during Makar Sankranti or Pongal – they’re a sweet treat to celebrate the harvest season.

Serving Suggestions

These jaggery dosas are delicious on their own, but here are a few ideas to elevate your meal:

• A dollop of fresh yogurt.
• A sprinkle of chopped nuts (cashews or almonds work well).
• A side of coconut chutney.
• A warm glass of milk.

Storage Instructions

If you have any leftover batter (unlikely, right?), you can store it in an airtight container in the refrigerator for up to 2 days. You might need to add a splash of water to thin it out before using.

FAQs

Let’s answer some common questions:

• What is the best type of jaggery to use for this dosa? Organic jaggery powder is my go-to, but any good quality jaggery will work.
• Can I make the batter ahead of time? Yes, you can! Just store it in the fridge and give it a good stir before using.
• What is the ideal consistency of the dosa batter? It should be thinner than pancake batter – easily pourable and spreadable.
• Can I use coconut milk instead of water? Absolutely! Coconut milk will add a lovely richness and flavor.
• How do I prevent the dosa from sticking to the tawa? Make sure your tawa is well-greased with ghee and the heat is at medium-low.
• What is the significance of this dosa in Indian cuisine? While not as common as savory dosas, sweet dosas like this one are often made for special occasions and festivals, representing prosperity and good fortune.

Enjoy making (and eating!) these delicious jaggery dosas. Let me know how they turn out in the comments below!