Home » Desserts » Vella Dosa – Sweet Jaggery Pancake

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Vella is Jaggery in Tamil, hence the name Vella Dosa. Sweet Jaggery Dosa has a very special place in our home, it is always made on the spur of the moment. We love the fact that it does not need as much planning as other dosas do. Quick, fast, easy and so so good…

Prep Time: 30 min
Cook Time: 2-3 min each dosa
Makes: 10-12 dosas

Ingredients:

Whole Wheat Flour – 1 cup
Rice Flour – 1/4 cup
Powdered Jaggery – 1 cup or to taste
Water – 1.75 cups
Elaichi Powder/Cardamom Powder – 1/4 tsp
Oil – for pan frying

Method:

1. Dissolve the Jaggery in 1 cup of water.
2. Once it’s all dissolved, allow it to cool down to room temperature.
3. In a mixing bowl, add the following: Wheat Flour, Cardamom Powder, Rice Flour and mix well.
3. Sieve the Jaggery Water into the Bowl and mix well dissolving all the lumps.
4. Use a hand blender if needed.
5. Add balance of the Water if needed and mix.
6. Heat the Dosa Tawa well.
7. Add a spoonful of batter on the Tawa and spread it in circular motion outwards.
8. Drizzle some Oil on the dosa and allow it to cook on the bottom-side.
9. Once done, loosen the edges and flip it.
10. Allow it to cook on this side as well.
11. Take off the tawa and serve hot!

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42 Responses to “Vella Dosa – Sweet Jaggery Pancake”

1. Satya Says:
   August 6th, 2009 at 3:40 pm

   Sounds yum…!! Indian pancakes !!
   Hetal/Anuja do you neet eno or any other soda bi carb to get the holes in the dosa since there is no fermentation?

   [Reply]

   

   purvi shah Reply:
   August 8th, 2009 at 11:02 am

   hetal anuja i must to say that to make hales in dosa must use fenugreek seeds about 6or 7insoaking rice and dal it also help todosa crispy and holes in it

   [Reply]

   

   hetal Reply:
   August 8th, 2009 at 5:20 pm

   Hi Satya,

   No, this recipe does not need any soda or Eno.

   [Reply]

2. rachna Says:
   August 6th, 2009 at 4:02 pm

   How do you use/prep cast iron pan? I have one but evrything sticks to it. Its Paula deen pan that I recently bought..it says pre-seasoned but when I used it for dosa – the dosa stuck to it..would not come off. Thanks for your advice.

   [Reply]

   

   hetal Reply:
   August 8th, 2009 at 5:19 pm

   Hi Rachna,

   Please see the comment from Judy below. She explains it well. Thanks.

   [Reply]

3. Rupa riddhi Says:
   August 6th, 2009 at 7:25 pm

   wow i will sure try it and let u know.

   thanks

   [Reply]

4. Judy Says:
   August 7th, 2009 at 12:30 am

   Hi Rachna,
   I saw your post about your cast iron pan. I grew up using them and what happens is that when you get a cast iron pan new it has a food grade wax on them which must be scrubbed off. Then you need to season the pan (even if it says it is pre-seasoned) like this below.
   1. scrub pan with steel wool and soap, let dry
   2. take an oil like canola or sunflower and with a paper towel rub a light coating of oil in the pan. Some people do this on the outside as well, it’s your choice, but I don’t.
   3. put in 250 degree oven for two hours, remove (with potholders!!) and let cool.
   After that you should have a non-stick cast iron pan. Hope this helps.
   Judy

   [Reply]

5. Anju Says:
   August 7th, 2009 at 11:54 pm

   Hi Anuja and Hatel, I’m from Sacramento, CA. I watch your reciepies on youtube every or every other day. I’m fan of your reciepies. Whenever i want to cook something special I don’t know, I turn on computer and get whatever i need from showmethecurry.com. I just love it. Thankyou so much for making food easy, delicious and gorgious looking dishes. I love cooking different style foods and I feel like you both are my friends. I’ll also share what I know. You both are divine reciepie goddesses.
   Thank you so much.

   [Reply]

   

   hetal Reply:
   August 8th, 2009 at 5:07 pm

   Hi Anju,

   Thank you so much for writing…you made our day!

   [Reply]

6. Judy Says:
   August 9th, 2009 at 11:17 pm

   Hi Rachna,
   I forgot to mention. With cast iron, you should not ever soak the pan in water for any length of time, it takes the seasoning off and it can start to stick again or rust. After it is seasoned, when you wash it after you cook, don’t use steel wool, just use a dishcloth or plastic scrubbie or sponge.Then make absolutely sure you dry it with a cloth and let it continue to completely dry before putting it away. On occasion you may want to coat it again with oil and do the same process again. But normally the oil you put into it when you cook will continue to season it over and over again.

   [Reply]

   

   Minal Reply:
   January 11th, 2011 at 7:15 am

   Let me tell u onething ,when the cast iron pan is new we have to season it oil jst put oli n put some sliced onion on it roast the onions with oil for 10-15 mins .den keep pan with as it is for a day or two den remove onions clean pan with soap ,ready to use dosa will not stick ,keep pan gease with oli when not using.

   [Reply]

7. rachna Says:
   August 10th, 2009 at 6:40 pm

   Thanks a bunch Judy! I will try your suggestion pretty soon!

   [Reply]

8. Nidhi Says:
   August 13th, 2009 at 2:49 am

   Hi Hetal/ Anuja,

   Love all your recipes. Would love to see a recipe for Uttapam on your show.

   [Reply]

   

   manjula Reply:
   September 26th, 2009 at 8:09 pm

   which place r u ?

   [Reply]

9. divy Says:
   August 23rd, 2009 at 7:28 pm

   how to make chilla

   [Reply]

10. manjula Says:
    September 25th, 2009 at 2:20 pm

    hello hetal i am having one recipe that apple sweet
    method:
    milk 5cup
    one apple
    sugar totaste
    first u take milk to come boil
    and add sugar how u want
    and add apple chopped add to the milk
    and after 4 min off the stove
    and add to the boul and keep refriger for 3hour
    thank u

    [Reply]

11. manjula Says:
    September 26th, 2009 at 8:13 pm

    hi anuja/hetal
    i am from newyork pls see my recipes ok i am vella dosa it is nice i will make one more time

    [Reply]

12. udayabasker Says:
    March 6th, 2010 at 9:25 am

    a simple preparation to enjoy food!thanks

    [Reply]

13. bashira Says:
    August 10th, 2010 at 8:47 am

    Hai!

    I am happy to read your receipts. I too will share mine. But the ingredients i write in indian language. I think thats why my mail was not accepted.

    With regards

    [Reply]

14. AMINAH CO9OWAR Says:
    September 25th, 2010 at 11:41 am

    HI,cn u plz tl m wat mean by jaggery?

    [Reply]

15. AMINAH Says:
    September 25th, 2010 at 11:44 am

    hi,can u plz tl m wat mean by jaggery?cn u tl m hw 2do chocolate cake?

    [Reply]

    

    hetal Reply:
    September 28th, 2010 at 2:59 pm

    Hi Aminah,

    Jaggery is also known as gud in hindi. It is a raw form of sugar (made from sugarcane).

    [Reply]

16. khateeja Says:
    September 27th, 2010 at 2:18 pm

    Hi Hetal and Anuja,

    I love the way to teach your delicious recipe. Can you post your recipes for Vermi and Gujia Samosa.
    Thank you

    [Reply]

17. Anonymous Says:
    February 24th, 2011 at 8:08 am

    i love it !

    [Reply]

    

    anuja Reply:
    February 25th, 2011 at 4:05 am

    

    [Reply]

18. deepa Says:
    March 2nd, 2011 at 8:22 pm

    You state in the video that the “whole wheat flour” you are using is NOT chapati lot, but could chapati lot be used to make this? I just don’t want to buy yet another type of lot that i’ll only use for this one recipe, but it look delish and i really wan tot try it!

    [Reply]

19. Rupinder Says:
    April 22nd, 2011 at 1:58 pm

    Hi Hetal and Anuja,
    I just wanted to enquire whether we can make these dosas without rice flour.
    Thanks for the recipe. The dosas look delicious.

    [Reply]

    

    anuja Reply:
    April 22nd, 2011 at 4:56 pm

    Hi Rupinder,
    If you do not use it, your dosa will be soft and might be a little chewy. Having said that, it is possible to skip it but the taste and the look may not be what you see in the video.

    [Reply]

20. laylat Iss-haq Says:
    September 28th, 2011 at 6:22 am

    Hi anuja i like ur show it is real inspiring,and by the way u both r preeity,i tried this one and now it is my favourite
    keep it up!!love u all

    [Reply]

    

    hetal Reply:
    October 3rd, 2011 at 2:43 pm

    Thanks for the feedback Laylat.

    [Reply]

21. pratibha Says:
    October 24th, 2011 at 6:57 pm

    Hi Hetal, Hi Anuja
    You guys rock ! thank you so much for this website and foe being there for us whenever we need you. I has tried Boondi ladoo and several other recipes from your website. Will make Kaju Katali this Diwali.
    Just wanted to ask if we can substitute jaggery with sugar ( which is bit brownish ) or brown sugar.
    Waiting eagerly for your response
    Once again not only you both are pretty but also extremely talented

    [Reply]

    

    hetal Reply:
    October 27th, 2011 at 7:55 pm

    Hi Pratibha,

    Thanks so much! We have not tried this recipe with brown sugar but it should work. The only thing is that you will lose the “jaggery” flavor.

    [Reply]

22. pratibha Says:
    October 24th, 2011 at 6:59 pm

    So sorry for typing errors…

    Thanks for being there for us always

    And I have tried not ‘has’…i should have checked before posting.

    [Reply]

23. wardah Says:
    April 6th, 2012 at 9:55 am

    hi hetal n anuja
    the recipe is fab n u guys aswel..i realy lke to cook dosa, it’s look yummy. but i dn’t knw wat iz jaggery powder n wiv wat it is made of n we dn’t find thse thngs in mauritius. so i wnt t knw how t prepare it or wiv wat we can replace it. thnks in advnce n kp gving us yummy n fab recipe:)

    [Reply]

24. Dipthi Says:
    April 27th, 2012 at 1:53 am

    Hi Hetal & Anuja,
    I am newly married & came to states a month ago. Your recipes are so easy and delicious also. I prepared many dishes watching your website, it came out very well n my hubby also liked. Thanks to both of you….

    [Reply]

    

    hetal Reply:
    April 30th, 2012 at 9:20 pm

    Hi Dipthi,

    Welcome to SMTC! So glad to hear that our website is helping you out. All the best!

    [Reply]

25. Srividya Says:
    June 5th, 2012 at 6:48 pm

    Hii Hetal/Anuja ji
    Hope U both are doing gr8!

    What can we have with dosa..like chutney or something?

    [Reply]

    

    Srividya Reply:
    June 5th, 2012 at 7:06 pm

    Hii mam..
    Sorry wanted to ask..
    How thick should the batter be?
    Like regular dosa/idli batter?

    [Reply]

    

    hetal Reply:
    June 12th, 2012 at 3:58 am

    Hi Srividya,

    It is just slightly thinner than regular dosa. If you follow the proportions we have given, it should work fine.

    [Reply]

    

    hetal Reply:
    June 12th, 2012 at 3:59 am

    Hi Srividya,

    This is a sweet dosa so it is great just by itself…no chutney needed.

    [Reply]

26. Reni Says:
    March 17th, 2013 at 3:17 pm

    Hi Hetal & Anuja,

    i would ask you if is possible to reheat leftover vella dosa or just eat cold?
    Thank´s for your answer

    [Reply]

    

    hetal Reply:
    March 18th, 2013 at 5:52 pm

    Hi Reni,

    You could reheat them under a damp paper towel in the microwave for a few seconds. The texture may be a little different but then it would be a little different if you eat it cold as well .

    [Reply]

Before asking any questions, please check to see if a similar question has already been answered. This will save us time and prevent duplicate questions.