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Breakfast

Coconut Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

45 min total|Prep 15 min|Cook 30 min|6 servings|medium

Ingredientsfor 6 servings

2 cup Raw rice
1/2 tsp Fenugreek seeds (Uluva)
2 cup Coconut — grated
3/4 cup Cooked rice
Salt, to taste

Preparation

Step 1
Soak raw rice and fenugreek seeds for at least 4 hours.
Step 2
Wash and drain the soaked rice properly. Add it to a mixer grinder jar.
Step 3
Add grated coconut.
Step 4
Add cooked rice and required water. Blend it to make a smooth paste.
Step 5
Pour it to a large bowl. The consistency of the batter is like thick dosa batter. Cover the bowl and keep it for fermentation for 12 hours.
Step 6
Next day morning, add required salt and mix gently. Make sure everything is well combined.
Step 7
Pour the batter over hot tawa. Cover and simmer on low heat and cook until the top of dosa is cooked completely.
Step 8
Convert into a plate or casserole.
Step 9
Finally, coconut dosa with coconut chutney.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

Coconut Dosa

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Breakfast

Coconut Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

45 min total|Prep 15 min|Cook 30 min|6 servings|medium

Ingredientsfor 6 servings

2 cup Raw rice
1/2 tsp Fenugreek seeds (Uluva)
2 cup Coconut — grated
3/4 cup Cooked rice
Salt, to taste

Preparation

Step 1
Soak raw rice and fenugreek seeds for at least 4 hours.
Step 2
Wash and drain the soaked rice properly. Add it to a mixer grinder jar.
Step 3
Add grated coconut.
Step 4
Add cooked rice and required water. Blend it to make a smooth paste.
Step 5
Pour it to a large bowl. The consistency of the batter is like thick dosa batter. Cover the bowl and keep it for fermentation for 12 hours.
Step 6
Next day morning, add required salt and mix gently. Make sure everything is well combined.
Step 7
Pour the batter over hot tawa. Cover and simmer on low heat and cook until the top of dosa is cooked completely.
Step 8
Convert into a plate or casserole.
Step 9
Finally, coconut dosa with coconut chutney.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

Coconut Dosa