This is my grandma’s recipe. She used to prepare this as an evening snack for us when we come home from school. I changed her recipe slightly by switching over to whole wheat flour instead of all-purpose flour and used sugar-free pancake syrup for jaggery. Agave nectar also works well here, but the pancake syrup gives a nice molasses flavor to the dosas. I make these dosas for a light weekend breakfast. They work well for dinner or as an evening snack too.
1. Whole wheat flour, 1 cup.
2. Cardamom powder, ¼ teaspoon or 2 crushed cardamom powder.
3. Brown sugar or jaggery or any sweetener like agave nectar (I have used a sugar-free pancake syrup), 2-3 tablespoons depending upon sweetness.
4. Oil for pouring on sides.
5. Salt, a pinch.
Mix all the ingredients except the oil with water until it reaches dosa batter or pancake batter consistency. To prepare the dosas, heat a flat cast iron pan or nonstick pan. Rub some oil on surface with a cloth or paper towel. When the surface of the pan is hot, take some batter in a ladle and pour it on the pan, and immediately spread it evenly with the help of a ladle. Add a little bit of oil on the corners if needed. After 1-2 minutes, flip the dosas to the other side and let it cook for another minute. Repeat the same with the reminder of the batter. Enjoy sweet wheat dosais for breakfast or a light early dinner.