There are certain dishes that are so close to heart and it rekindles so many fond memories while prepping it 😊 Vella Dosai (jaggery dosai) used to be our after school snack. She never precooks dosai and keep it in hotpack. 😃 The moment we (me & my brother) enter our house from school, Amma used to heat the Dosai Tawa, start prepping dosai and then we start discussing our school stories with her while hogging hot hot Dosai with Ghee. I still remember the joy, that glee in Amma’s face when we appreciate her cooking. Missing those good old days but really glad I was atleast able to recreate it for my kid in the best possible way 🙂
Today I prepared this for breakfast and little A loved it. The traditional version of sweet dosai has Rice Flour. I substituted with Oatmeal flour since I couldnt find Rice Flour packet in my messy kitchen 🤣🤣 Neverthless this turned out yumm too. The following measurement yielded 8 medium sized dosai.
My Notes :
1. Temperature of the Dosai Tawa is really important. If it is too hot the dosai will burn too quickly but undercooked. I used my non-stick pan and felt it was relatively easier.
2. Make sure the consistency of the batter is similar to that of regular dosai batter. Donot add more water.
3. If you want you can substitute oats flour with Rice flour. The result will be the same
4. While making jaggery syrup don’t let it boil for a long time