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Subscribe to ShowMeTheCurry.com in your RSS readerVella 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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17 Responses to “Vella Dosa – Sweet Jaggery Pancake”
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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]
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]
August 6th, 2009 at 7:25 pm
wow i will sure try it and let u know.
thanks
[Reply]
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]
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]
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]
August 10th, 2009 at 6:40 pm
Thanks a bunch Judy! I will try your suggestion pretty soon!
[Reply]
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]
August 23rd, 2009 at 7:28 pm
how to make chilla
[Reply]
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]
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]
March 6th, 2010 at 9:25 am
a simple preparation to enjoy food!thanks
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