Vellai/Jaggery Dosa Recipe

Vellai Dosai was a Navratri special at my grandparents'. My grandmother was fondly called Manni. During Navratri, Manni used to hand out the Vellai Dosai to us as our morning tiffin. She swirled out the wheat and jaggery battery on an iron griddle, patiently slow roasted the Vellai Dosa at just about medium heat and the batter caramelised to form a light and soft dosa.  Course : South Indian Breakfast Ingridients : 1 1/2 cups Whole Wheat Flour 3/4 cup Jaggery , powdered 2 1/2 cups Water 1/2 teaspoon Cardamom Powder (Elaichi) Ghee , for cooking the dosa Instructions To begin making the Vellai Dosa, in a large bowl, dissolve the powdered jaggery along with 1/2 cup water and allow it to rest for 30 minutes. After 30 minutes, strain the jaggery water to remove impurities.Add the wheat flour to the strained jaggery mixture and stir continuously until there are no lumps. Add remaining 2 cups water and mix to make a smooth batter. Toss in the cardamom powder and mix well. The next step is to cook the Vella Dosa on a skillet. Heat a skillet on medium heat and pour a ladleful of batter on the skillet. Swirl the pan in a circular motion to spread the batter around to make a thin crepe like dosa.Drizzle 1/4 teaspoon of ghee around the vella dosa and cook on low heat until well done. Flip over to cook the other side for a few seconds and serve warm.Serve Vellai Dosa as a delicious dish during Navratri or as breakfast along with Peanut Chutney.