Sometimes you crave something sweet, yet healthy. That’s when Chawal ka meetha dosa comes to the rescue! This dosa is crispy, sweet and filled with a delicious coconut & jaggery, gulkand stuffing making it a perfect treat for breakfast or dessert. The addition of gulkand adds a unique floral flavor, giving this dosa an aromatic twist.
Why you’ll love this recipe?
- Made with basic ingredients like rice, coconut and jaggery this dosa is is an easy and quick dish
- The use of jaggary instead of refined sugar makes this a healthier dessert option.
- This dosa can be served for breakfast, snacks or even as a dessert during festivals.
This sweet and crispy dosa is a perfect blend of flavors that will satisfying your sweet tooth while keeping it light and nutritious. Try this dosa whenever you crave something sweet and see how delightful and fulfilling it is!
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Ingredient
- Rice – 1 cup
- Fresh coconut (grated) – 1/4 cup (for the batter) + 1/2 cup (for stuffing)
- Salt – 1/8 tsp
- Jaggery – 1/4 cup
- Gulkand – 1 tsp
- Ghee – 2 tsp
- Water – as required
Method
Step 1 : Preparing the rice batter
- Firstly, take 1 cup of rice and wash it thoroughly in water 2 – 3 times the water runs clear.
- Soak the rice in enough water for 1 – 2 hours. This will soften the rice and make it easier to grind.
- After soaking, drain the water from the rice and transfer it to a mixer jar.
- Now add a little water and grind the rice into a smooth, fine batter. Make sure the batter has a slightly watery consistency, so it spreads easily on the pan.
- Transfer the rice batter to a large bowl and mix in 1/4 cup of freshly grated coconut and a pinch of salt. Stir well to combine. Set the batter aside while we prepare the stuffing.
Step 2 : Preparing the sweet coconut stuffing
- Now take a separate bowl add 1/2 cup of freshly grated coconut. Add 1/4 cup of jaggery, you can adjust according to your sweetness preference. Add 1 tsp of gulkand. Gulkand adds a floral aroma and rich taste to the filling.
- Mix these ingredients well until the jaggery melts slightly and blends with the coconut. This mixture doesn’t require cooking, as the jaggery will naturally soften with the coconut.
Step 3 : Cooking the chawal ka dosa
- Heat a cast iron tawa on non – stick pan on medium heat and grease it with a little ghee.
- Once the pan is hot, pour a ladleful of the rice batter in the center of the tawa. Spread it out in a circular motion to make a thin dosa.
- Let the dosa cook on medium heat for 2 – 3 minutes until the edges start to become crispy.
- Now, add a spoonful of the prepared coconut-jaggery stuffing on one half of the dosa and spread it evenly.
- Finally, fold the dosa over the filling and cook for another 1 – 2 minutes until the dosa turns golden and crispy and the jaggery melts into the coconut.
