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Sweet Wheat and Jaggery Dosa
A soft, lightly spiced pancake made with whole wheat flour and jaggery. Gentle and comforting for fussy evenings.
2-3y+
MilkWheat
Ingredients
- 60 g wheat flour2.12 oz wheat flour
- 25 g jaggery, grated0.88 oz jaggery, grated
- 120 ml water, warm8.12 tbsp water, warm
- 1.25 ml cardamom powder0.25 tsp cardamom powder
- 5 ml ghee1.01 tsp ghee
Steps
- Dissolve the jaggery in the warm water, stirring until it melts and no lumps remain.
- Whisk in the wheat flour and cardamom until you have a smooth, pourable batter with no dry clumps.
- Heat a non-stick pan over medium heat and brush it lightly with ghee.
- Pour a small ladleful of batter and gently spread it into a thin round.
- Cook for about 2 minutes until the bottom is golden and set underneath.
- Flip and cook for about 1 minute more, then serve warm, cut into strips for little hands.
Nutrition
- Calories
- 150
- Protein
- 4g
- Fat
- 3g
- Carbs
- 28g
Tips by age
2-3y
Cook the dosa a little thinner so it is soft, then cut into short, thin strips that are easy to chew. Offer as an occasional treat since it contains jaggery.
Choking safety: Cut into thin strips rather than large rounds so it is easy to manage.
3-5y
Serve warm, torn or cut into strips or bite-size pieces. Keep portions modest because of the added jaggery.
5-8y
Serve as written, rolled or cut into wedges. A light spread of butter is fine if they enjoy it.
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