|Whole wheat flour||1 Cup (16 tbs)|
|Fresh coconut||1 Tablespoon, grated|
|Jaggery||1 Cup (16 tbs), finely sliced|
|Cardamom||1 , crushed|
|Ghee||2 Tablespoon (Adjust Quantity As Needed For Cooking)|
Put the jaggery and one cup of water in a thick bottomed pan and neat it.
Stir till the jaggery has dissolved.
Take on name and leave to cool.
Meanwhile measure out the wheat flour and coconut, otir this into the cooled jaggery syrup and mix well.
Add the crushed cardamom and mix again.
Your natter is now ready for preparation.
Heat a geriddle and lower the flame Prepare small thick dosas.
Drizzle a, few drops of ghee around the edges while it is cooking.
Turn over and cook both sides.
Since this is a cereal based dosa it does not have the same protein levels as that of the pulse i.e. black gram or yellow gram Joased dosa.
You can balance.
This out With a cabbage and split chick pea chutney.