Ingredients:
Wheat flour - 1 cup
Jaggery - 1/4 to 1/2 based on the sweetness you want
Salt - 1/4 teaspoon
Baking powder - a pinch (optional)
Roasted Cashews - few broken
Oil/Ghee - to make dosai
Water - 1/2 cup
This is one recipe that my mom always has handy, just in case we craved for.
Add 1/4 cup of water to the jaggery and place it on a low flame for few minutes. We just want the jaggery to be dissolved and do not take it further to a syrup state. Once the jaggery is melted, turn off the heat and let it cool down.
In another bowl add 1 cup of wheat flour (or you may even use plain flour), salt and baking powder. Mix it thoroughly so that all 3 are mixed well. To this filter the jaggery liquid and stir it. You may add another 1/4 cup more or less water to make a dosai batter. You may then add in the roasted cashews to the dosai batter.
You may use oil or ghee to the dosai kal/tava and then pour in a little amount of batter, enough to make a round dosai. Spread the batter evenly across the tava and add sprinkle oil/ghee around the sides to make it crispy. After you see the color of the batter change on the topside, flip it so that the other side also gets cooked and crisp up.
This tastes yummy by itself.
You may store this in the refrigerator for almost a week and make dosai whenever you feel like.
Wheat flour - 1 cup
Jaggery - 1/4 to 1/2 based on the sweetness you want
Salt - 1/4 teaspoon
Baking powder - a pinch (optional)
Roasted Cashews - few broken
Oil/Ghee - to make dosai
Water - 1/2 cup
This is one recipe that my mom always has handy, just in case we craved for.
Add 1/4 cup of water to the jaggery and place it on a low flame for few minutes. We just want the jaggery to be dissolved and do not take it further to a syrup state. Once the jaggery is melted, turn off the heat and let it cool down.
In another bowl add 1 cup of wheat flour (or you may even use plain flour), salt and baking powder. Mix it thoroughly so that all 3 are mixed well. To this filter the jaggery liquid and stir it. You may add another 1/4 cup more or less water to make a dosai batter. You may then add in the roasted cashews to the dosai batter.
You may use oil or ghee to the dosai kal/tava and then pour in a little amount of batter, enough to make a round dosai. Spread the batter evenly across the tava and add sprinkle oil/ghee around the sides to make it crispy. After you see the color of the batter change on the topside, flip it so that the other side also gets cooked and crisp up.
This tastes yummy by itself.
You may store this in the refrigerator for almost a week and make dosai whenever you feel like.
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