Ingredients

• 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.