Name: Sweet Multigrain Dosa with Coconut-Jaggery Filling: A Healthy & Delicious Twist
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ½ cup Jaggery (grated); ½ cup Coconut (grated); 2 Cardamom Pods (crushed); 7 Cashews (crushed); 200 gm Multigrain Dosa Batter (from farmztofamiliez); 1 Tbsp Sugar (optional); Ghee (for frying)

Sweet Multigrain Dosa with Coconut-Jaggery Filling: A Healthy & Delicious Twist

Soumya Gopi

UpdatedJuly, 2025

40 minutes

1210 reads

4.20 from 5 votes

Breakfast Desserts Fusion Indian South Indian

About Sweet Multigrain Dosa with Coconut-Jaggery Filling: A Healthy & Delicious Twist

Imagine biting into a warm, crispy dosa filled with a luscious coconut-jaggery sweetness. These Sweet Multigrain Dosas are a delightful and healthy twist on a South Indian classic, perfect for any time of day.

The nutritious multigrain batter is infused with warm spices and studded with crunchy cashews, offering a wholesome yet indulgent treat. This recipe is surprisingly easy to make, promising to impress your family and nourish them with incredible flavor.

From breakfast to a late-night snack, these dosas are a versatile and delicious way to enjoy a taste of South India's culinary magic.

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Recipe Time & More

Prep20

Cook20

Total40

Calories811 kcal

Serves

Served AsBreakfast Lunch Snacks

Recipe TasteCrunchy Sweet

Ingredients

For the Filling

▢ ½ cup Jaggery grated
▢ ½ cup Coconut grated
▢ 2 Cardamom Pods crushed
▢ 7 Cashews crushed

For the Dosa

▢ 200 gm Multigrain Dosa Batter from farmztofamiliez
▢ 1 Tbsp Sugar optional
▢ Ghee for frying

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Instructions

In a bowl, combine the grated jaggery, coconut, and crushed cardamom.
Heat 1 tablespoon of ghee in a pan over medium heat. Add the coconut mixture and sauté until lightly golden. This toasting process deepens the flavors of the coconut and jaggery.
If desired, add sugar to the dosa batter. This enhances the sweet and tangy flavor profile.
Heat a dosa pan or griddle over medium-low heat. Once hot, pour a ladleful of batter onto the pan and spread it into a thin circle. Drizzle a few drops of ghee around the edges and on the surface of the dosa. Cooking the dosa over medium-low heat ensures it cooks evenly and becomes crispy.
Once the dosa is cooked through and lightly browned, remove it from the pan. Spread a portion of the coconut-jaggery filling over one side of the dosa.
Either roll the dosa up or fold it in half to enclose the filling.

Recipe Notes

Good To Know

For extra crunch and flavor, lightly toast the cashews in a teaspoon of ghee before adding them to the coconut-jaggery filling.
If you’d like a vegan version, replace desi ghee with coconut oil both in the dosa and for toasting the filling ingredients.
To ensure the filling doesn’t make the dosa soggy, let the coconut-jaggery mixture cool slightly before spreading it onto the dosa, and avoid overfilling.
These dosas taste great at room temperature and hold up well, making them ideal for lunch boxes—wrap each dosa in parchment or banana leaf to keep them from sticking together.

Expert Tips

Experiment with different fillings! Try adding shredded carrots, chopped dates, or a sprinkle of cardamom to the coconut-jaggery mixture.
For a richer flavor, use freshly grated coconut instead of desiccated coconut for the filling.
Serve these sweet dosas with a side of coconut chutney or a dollop of yogurt for a complete and satisfying meal.

Storage Instructions

Store leftover dosas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Gently reheat on a griddle or in a microwave before serving.