Vellai Dosai

Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 cup - whole wheat flour
  • 1 tbsp - rice flour
  • 3/4 cup - powdered jaggery
  • 1 pinch - cardamom powder
  • Ghee - for cooking
  • A pinch of ginger powder and a pinch of salt can be added for additional flavour (Optional)

How to Make Vellai Dosai

  • Dissolve jaggery in one glass of warm water, filter and cool.
  • Mix in the wheat flour and rice flour little by little in the cooled jaggery water.
  • If needed, add more water as you mix the dough till it reaches a pouring, dosa batter consistency.
  • Mix in the cardamom powder and optional ginger powder and salt.
  • Grease a tava with ghee and heat it.
  • Pour a ladle of dough and swirl it holding the handle, so that the dough spreads evenly on the tava.
  • Dribble ghee all around and cook till it is done.
  • Since the dosai contains jaggery, it will be a little sticky. Use a non-stick tava and a flat spoon to flip it over, else the dosai can tear.
  • Cook the other side for a few seconds and remove the Vella Dosai from the tava.
  • Allow the dosai to cool for a few seconds before serving. This will let the caramelized jaggery to cool and the dosai will set.
  • Serve warm, topped with a generous blob of unsalted butter.