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Sweet Jaggery Dosa

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Adjust Servings:
1 1/2 cups wheat flour
3/4 cup jaggery powder
2 1/2 cups water or as required
1/2 tsp powder of cardamom
ghee to cook jaggery dosa

Nutritional information

1204 kcal
181.6 g
98.91 g
20.07 g
866 mg
109 mg

Sweet Jaggery Dosa

  • Veg
  • 30 mins
  • Serves 6
  • Easy



You might have tasted several different varieties of spicy dosas. But have you ever tasted a sweet jaggery dosa? If not, why not make this dosa and enjoy it with your family and friends anytime? Sweet and delicious, the jaggery dosa is a South Indian delicacy and can be prepared easily. This dosa is traditionally made with wheat flour, jaggery, and flavored with cardamom powder. This dosa can be prepared for lunch and dinner, but it is more suitable for breakfast in winter and monsoon season. So, why wait, just try this easy recipe today at home, and enjoy with your loved ones!

Health Benefits

It has anti-allergic properties and controls diseases like asthma, bronchitis, allergy, and other respiratory ailments. It also cleanses the body, prevents anemia, relieves joint pain, controls blood pressure, prevents constipation, detoxifies the liver, cures menstrual pain, boosts immunity, and purifies the blood.

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How to make Sweet Jaggery Dosa

  • Add jaggery powder in a big bowl and combine with water measuring ½ cup and leave it for half an hour. Now, to remove impurities strain the jaggery water.
  • Add wheat flour to the strained jaggery mixture and mix thoroughly till there are no lumps remain. To make smooth batter add remaining water and mix. Add cardamom powder and mix thoroughly. 
  • Heat a non-stick pan on medium flame and pour the batter with the help of a tablespoon on the pan. The batter should be spread evenly to make dosa.
  • Trickle ¼ teaspoon ghee around the jaggery dosa. Let the dosa cook till golden brown on low heat. Gently flip over and cook evenly on both sides and then serve hot.



Jaggery can be used to make alcoholic beverages like palm wine. Jaggery is also used in natural dying of fabric. In rural areas of Pakistan and India, it is also used in hookahs.As per references in the Sangam literature, dosa was prevalent in the ancient Tamil countryaround 1000 AD.

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