It had been several months since we made “gadiya pulla” or as my cousin Akash would call it, “sweet dosa”. It’s basically a thin and healthy wheat pancake without any raising agents like baking powder or baking soda. It’s best eaten on its own or with plain cold milk. It’s sweet like dessert and perfectly satisfying for a sweet junkie like me. When I was a child, I used to survive on these pancakes for weeks together and still not be bored of them.
My sister detests these pancakes like no other. But daddy and I could eat uncountable numbers or probably till mummy got weary of making them. So for my sister, mummy would make the spicy version of these pancakes, which I detested.
I woke up this morning being pensive about the sweet dosas and decided to make them for lunch. I got ready, prepared the batter, made the pancakes, poured myself a glass of milk and indulged with bliss.
Sweet Dosa
adapted from mummy
1 cup – wholewheat flour
1/2 cup – jaggery or sugar (I used jaggery)
1 cup – water
1 tsp – ghee or oil plus more for cooking the pancakes (I used ghee, tastes much better)
2 tsp – fennel seeds
1) Put everything in a blender except the fennel, and blitz till you have a smooth batter.
2) Pour it out into a bowl and mix in the fennel seeds. Let the batter sit for 15 minutes.
3) Heat some ghee in a frying pan and ladle the batter spreading it around evenly. Flip it over to cook on the other side.
4) Serve hot.
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