Vella Dosai – Sweet Jaggery Pancake

Vella is Jaggery in Tamil, hence the name Vella Dosa. Sweet Jaggery Dosa has a very special place in our home, it is always made on the spur of the moment. We love the fact that it does not need as much planning as other dosas do. Quick, fast, easy and so so good…

Prep Time: 30 min
Cook Time: 2-3 min each dosa
Makes: 10-12 dosas


Whole Wheat Flour – 1 cup
Rice Flour – 1/4 cup
Powdered Jaggery – 1 cup or to taste
Water – 1.75 cups
Elaichi Powder/Cardamom Powder – 1/4 tsp
Oil – for pan frying


1. Dissolve the Jaggery in 1 cup of water.
2. Once it’s all dissolved, allow it to cool down to room temperature.
3. In a mixing bowl, add the following: Wheat Flour, Cardamom Powder, Rice Flour and mix well.
3. Sieve the Jaggery Water into the Bowl and mix well dissolving all the lumps.
4. Use a hand blender if needed.
5. Add balance of the Water if needed and mix.
6. Heat the Dosa Tawa well.
7. Add a spoonful of batter on the Tawa and spread it in circular motion outwards.
8. Drizzle some Oil on the dosa and allow it to cook on the bottom-side.
9. Once done, loosen the edges and flip it.
10. Allow it to cook on this side as well.
11. Take off the tawa and serve hot!

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0 thoughts on “Vella Dosai – Sweet Jaggery Pancake

  1. Hi Hetal and Anuja,

    Sorry, I posted this question on your gulab jamun page then figured it would make more sense to post it in a related page so that someone else would benefit as well. So, I am just re-posting it here.

    Have you tried using food processor to grate jaggery. I have mine as cubes and figured grated jaggery would be easier to measure. I don’t want to try unless I know it would not damage my blades. So thought I will check with you, just in case you have done this before. If we can, would you use the shredder attachment or the steel blade?


  2. Hi Hetal & Anuja,

    i would ask you if is possible to reheat leftover vella dosa or just eat cold?
    Thank´s for your answer

    1. Hi Reni,

      You could reheat them under a damp paper towel in the microwave for a few seconds. The texture may be a little different but then it would be a little different if you eat it cold as well :).

  3. Hii Hetal/Anuja ji 🙂
    Hope U both are doing gr8!

    What can we have with chutney or something?

      1. Hi Srividya,

        It is just slightly thinner than regular dosa. If you follow the proportions we have given, it should work fine.

  4. Hi Hetal & Anuja,
    I am newly married & came to states a month ago. Your recipes are so easy and delicious also. I prepared many dishes watching your website, it came out very well n my hubby also liked. Thanks to both of you….

  5. hi hetal n anuja
    the recipe is fab n u guys aswel..i realy lke to cook dosa, it’s look yummy. but i dn’t knw wat iz jaggery powder n wiv wat it is made of n we dn’t find thse thngs in mauritius. so i wnt t knw how t prepare it or wiv wat we can replace it. thnks in advnce n kp gving us yummy n fab recipe:)

  6. So sorry for typing errors…

    Thanks for being there for us always 🙂

    And I have tried not ‘has’…i should have checked before posting. 🙁

  7. Hi Hetal, Hi Anuja
    You guys rock ! 🙂 thank you so much for this website and foe being there for us whenever we need you. I has tried Boondi ladoo and several other recipes from your website. Will make Kaju Katali this Diwali.
    Just wanted to ask if we can substitute jaggery with sugar ( which is bit brownish ) or brown sugar.
    Waiting eagerly for your response
    Once again not only you both are pretty but also extremely talented 🙂

    1. Hi Pratibha,

      Thanks so much! We have not tried this recipe with brown sugar but it should work. The only thing is that you will lose the “jaggery” flavor.

  8. Hi anuja i like ur show it is real inspiring,and by the way u both r preeity,i tried this one and now it is my favourite
    keep it up!!love u all

  9. Hi Hetal and Anuja,
    I just wanted to enquire whether we can make these dosas without rice flour.
    Thanks for the recipe. The dosas look delicious.

    1. Hi Rupinder,
      If you do not use it, your dosa will be soft and might be a little chewy. Having said that, it is possible to skip it but the taste and the look may not be what you see in the video.

  10. You state in the video that the “whole wheat flour” you are using is NOT chapati lot, but could chapati lot be used to make this? I just don’t want to buy yet another type of lot that i’ll only use for this one recipe, but it look delish and i really wan tot try it!

  11. Hi Hetal and Anuja,

    I love the way to teach your delicious recipe. Can you post your recipes for Vermi and Gujia Samosa.
    Thank you

  12. Hai!

    I am happy to read your receipts. I too will share mine. But the ingredients i write in indian language. I think thats why my mail was not accepted.

    With regards

  13. hello hetal i am having one recipe that apple sweet
    milk 5cup
    one apple
    sugar totaste
    first u take milk to come boil
    and add sugar how u want
    and add apple chopped add to the milk
    and after 4 min off the stove
    and add to the boul and keep refriger for 3hour
    thank u

  14. Hi Rachna,
    I forgot to mention. With cast iron, you should not ever soak the pan in water for any length of time, it takes the seasoning off and it can start to stick again or rust. After it is seasoned, when you wash it after you cook, don’t use steel wool, just use a dishcloth or plastic scrubbie or sponge.Then make absolutely sure you dry it with a cloth and let it continue to completely dry before putting it away. On occasion you may want to coat it again with oil and do the same process again. But normally the oil you put into it when you cook will continue to season it over and over again.

    1. Let me tell u onething ,when the cast iron pan is new we have to season it oil jst put oli n put some sliced onion on it roast the onions with oil for 10-15 mins .den keep pan with as it is for a day or two den remove onions clean pan with soap ,ready to use dosa will not stick ,keep pan gease with oli when not using.

  15. Hi Anuja and Hatel, I’m from Sacramento, CA. I watch your reciepies on youtube every or every other day. I’m fan of your reciepies. Whenever i want to cook something special I don’t know, I turn on computer and get whatever i need from I just love it. Thankyou so much for making food easy, delicious and gorgious looking dishes. I love cooking different style foods and I feel like you both are my friends. I’ll also share what I know. You both are divine reciepie goddesses.
    Thank you so much.

  16. Hi Rachna,
    I saw your post about your cast iron pan. I grew up using them and what happens is that when you get a cast iron pan new it has a food grade wax on them which must be scrubbed off. Then you need to season the pan (even if it says it is pre-seasoned) like this below.
    1. scrub pan with steel wool and soap, let dry
    2. take an oil like canola or sunflower and with a paper towel rub a light coating of oil in the pan. Some people do this on the outside as well, it’s your choice, but I don’t.
    3. put in 250 degree oven for two hours, remove (with potholders!!) and let cool.
    After that you should have a non-stick cast iron pan. Hope this helps.

  17. How do you use/prep cast iron pan? I have one but evrything sticks to it. Its Paula deen pan that I recently says pre-seasoned but when I used it for dosa – the dosa stuck to it..would not come off. Thanks for your advice.

  18. Sounds yum…!! Indian pancakes :-)!!
    Hetal/Anuja do you neet eno or any other soda bi carb to get the holes in the dosa since there is no fermentation?

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