I strongly suggest you to go for a spicy chutney if you are not used sweet version of dosa/pancakes. This dosa has to be served hot, straight from the pan, so forget about packing in lunchbox. Serve hot and enjoy them flying away from your pan.
- Take wheat flour, salt and baking soda in a wide bowl. Mix well with your hands.
- Take grated jaggery in a sauce pan, add 1/4 cup of water, add crushed cardamoms to it. Let it simmer and the jaggery melt. Take it off the stove, strain for impurities.
- Add the strained jaggery water to the flour, add a cup of water along and mix to form a pour-able dosa batter.
- The batter will be thick, add water little by little to get the correct consistency. I added about 2 cups of water to get the right consistency, apart from the jaggery water.
- Heat a tava, once it becomes hot, reduce the flame to simmer. Pour a ladle of batter in the center and quickly spread to form a circle.
- Dot the edges with little ghee and let it cook for a minute, carefully flip to other side and let it cook for 30 seconds. Remove the dosa onto a serving plate.
- This dosa has to be served hot with a spicy chutney to balance the flavors. I served it with spicy beerakaya pachadi/Ridgegourd chutney for a yumm combo.
- The original recipe, which i referred used 3/4 cup of jaggery, but it was way too sweet for our taste-buds, so i have reduced the quantity here in the recipe