Sweet Wheat Dosa Recipe
An Introduction To Sweet Wheat Dosa Recipe
Sweet wheat dosa recipe is one of the traditional South Indian delights known for its alluring taste and irresistible flavour.
We have a plenty of sweet dishes that stand as marked examples of India’s rich culinary heritage dating back several hundred years. Many of the fantabulous recipes have been passed onto generations by practice, and one such grandma’s recipe is this sweet wheat dosa recipe.
Indian cuisine always has much to offer to our palates and this sweet wheat dosa recipe is no exception to that notion. Sweet wheat dosa recipe is made with a blend of wheat flour and rice flour in a certain proportion and mixed with jaggery and cardamom which are the traditional ingredients that are mandatory in a typical South Indian sweet dish. This sweet wheat dosa recipe is made flavourful with cardamom and it becomes exotic with a lavish mixture of coconut shreds. The dosa finally reaches an ultimate level when it is doused in a spread of ghee.
I got this sweet wheat dosa recipe from my grandma who used to prepare this often when I was a child. We lived in our native village in a joint family and therefore my mother, grandma and aunts would always be busy in making interesting dishes for every occasion and this sweet wheat dosa always shows its heavenly appearance whenever we get guests at home unannounced.
I have watched my grandma making this sweet dosa recipe instantly grabbing ingredients from our ancestral wooden shelf and mixing it up in a jiffy. She used to have a specific type of stove called kummuti aduppu , in which the charcoal is used to make the flame to cook food. I do not know why, but I have always admired the kummuti aduppu and as well as the style of my grandmas cooking with the peculiar stove. The stove is made of cast iron and it will look like a kadai placed over an iron stand. And she used to make coffee, tea and tifffin only in this stove after 6.pm.every day, as it is small and user friendly and ideal for a limited cooking.
She used to place the small (but thick) cast iron tava over the aduppu, and make soft and fluffy sweet wheat dosas ,while stoking and fanning the charcoal embers now and then, sitting by its side. I still remember the alluring aroma of ghee which my grandma prepared at home with butter collected from cow’s milk every day. Here, I have tried my best to replicate the same wheat sweet dosa of my grandma by recalling all the tips she used to follow. Let us see the method of preparing this instant delight at home within minutes.
Ingredients Required To Make Sweet Wheat Dosa Recipe
How To Make Sweet Wheat Dosa Recipe
Take the measured quantities of wheat flour and the rice flour and sift them separately, using a sieve to get rid of any impurities.
Add them in a bowl with a pinch of salt.
Now add the required water to make a batter out of it.
Mix it well and add quarter cup of coconut to it.
Finally, add the measured quantity of jaggery with a teaspoon of cardamom powder.
Mix everything well and keep it aside for five minutes.
Let the consistency be that of a regular dosa batter.
Place a cast iron tawa in the stove and keep it in high flame.
When it is heated, take a ladle full of batter and apply it on the tawa in the circular motion and in the clock wise direction.
Let the dosa be a little thick so that it comes out soft and fluffy.
Then, you smear a teaspoon of ghee around the dosa and another teaspoon over it.
Now, simmer the flame and close the tawa with a lid.
Let it cook for two or three minutes approximately.
After a while, just open the lid to see the dosa being cooked up completely.
Just flip the dosa to the other side and let the bottom part get cooked up well.
After a minute, you will get a nice aroma of the sweet wheat dosa from the tawa.
Now the dosa is ready.
Just take it out from the tawa and similarly make the other dosas and switch off the stove.
Serve it hot simply with a little butter or just plain with a hot cup of south Indian special filter coffee.
Some Tips To Follow To Make Sweet Wheat Jaggery Dosa
• Clean the jaggery beforehand, by heating it on the stove with a little water.
• When it melts completely, just filter it using a metal filter and add it to the batter.
• Sweet wheat dosa tastes the best only when it is hot and therefore plan to serve as soon as it is ready.
• Some may like to make this dosa without adding the rice flour and it is optional.
• Here I have added rice flour to ensure that the dosa is a little crispy and as well as non sticky.
• If you are too particular about using minimal amount of ghee you can just sprinkle a few drops of ghee on the top and use any type of cooking oil to make the dosa.
• Make it for kids on a rainy evening with hot badam milk and they would just fall for it.
• If you want you can add some roasted cashews to the batter so that it becomes more nutritious and rich.
Ingredients
Directions
Take the measured quantities of wheat flour and the rice flour and sift them separately, using a sieve to get rid of any impurities.
Add them in a bowl with a pinch of salt.
Now add the required water to make a batter out of it.
Mix it well and add quarter cup of coconut to it.
Finally, add the measured quantity of jaggery with a teaspoon of cardamom powder.
Mix everything well and keep it aside for five minutes.
Let the consistency be that of a regular dosa batter.
Place a cast iron tawa in the stove and keep it in high flame.
When it is heated, take a ladle full of batter and apply it on the tawa in the circular motion and in the clock wise direction.
Let the dosa be a little thick so that it comes out soft and fluffy.
Then, you smear a teaspoon of ghee around the dosa and another teaspoon over it.
Now, simmer the flame and close the tawa with a lid.
Let it cook for two or three minutes approximately.
After a while, just open the lid to see the dosa being cooked up completely.
Just flip the dosa to the other side and let the bottom part get cooked up well.
After a minute, you will get a nice aroma of the sweet wheat dosa from the tawa.
Now the dosa is ready.
Just take it out from the tawa and similarly make the other dosas and switch off the stove.
Serve it hot simply with a little butter or just plain with a hot cup of south Indian special filter coffee.
