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Thengai dosa, Coconut dosa recipe

by Jeyashri suresh
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Coconut dosai

Thengai dosa | Coconut dosa recipe, easy no fermentation dosa recipe with full video and step by step pictures.

Dosa is a staple South Indian breakfast. We make different varieties of dosa in our home. I have posted many varieties in Jeyashri’s kitchen as well and the popular ones being Ragi dosa, Rava dosa, Masala dosa, Mysore masala dosa..

While I was talking to my mom a few weeks back, she was telling me that my grandmother makes this Thengai dosa. This sounded like the Mangalorean Neer dosa recipe. Though I have tasted neer dosa in a friend’s house, never tried it on my own. For neer dosa we make the batter thin and spread into a thin dosa. This thengai dosa will be soft and spongy and pairs well with any spicy chutney.

Since I had lot of coconut left after the festival, I thought I will try this Thengai dosa | Coconut dosa recipe. It turned out well and we had with Kara chutney.

Check out my other dosa recipes

 

Coconut dosai
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Thengai dosa | Coconut dosa recipe

Soft and spongy no fermentation dosa recipe
Prep Time10 mins
Cook Time20 mins
Soaking time3 hrs
Total Time3 hrs 30 mins
Course: Breakfast, Dinner
Cuisine: Indian, South Indian
Servings: 8 dosai
Author: Jeyashri suresh

Ingredients

  • 1 cup Raw rice
  • 2 tbsp Urad dal optional
  • ¾ cup grated coconut
  • Salt as needed
  • Coconut oil to make the dosa

Instructions

  • Wash and soak rice and urad dal for 3-4 hours.
  • Drain the water and grind this into a smooth paste.
  • Add ¾ cup of coconut and grind again into a smooth paste.
  • Adjust water to get a dosa batter consistency.
  • Transfer to a vessel and add salt.
  • Mix well. No need to ferment the dosa.
  • Heat a tawa and once it is hot, pour 1.5 ladles of dosa batter and make a thin circle.
  • Drizzle a few drops of coconut oil on this.
  • Once one side is cooked flip the dosa.
  • Drizzle little oil if needed.
  • Serve hot with any spicy chutney of your choice.

Video

Notes

  1. The dosa should be served hot.
  2.  The dosa batter can stay good in the refrigerator for 2 days.
  3.  If you want the dosa to be spicy, you can grind 2 green or red chilis along with the coconut dosa batter.
  • Wash and soak rice and urad dal for 3-4 hours.
Thengai dosai
  • Drain the water and grind this into a smooth paste.
  • Add ¾ cup of coconut and grind again into a smooth paste.
  • Adjust water to get a dosa batter consistency.
  • Transfer to a vessel and add salt.
  • Mix well. No need to ferment the batter.
  • Heat a tawa and once it is hot, pour 1.5 ladles of dosa batter and make a thin circle.
  • Drizzle a few drops of coconut oil on this.
Coconut dosa recipe
  • Once one side is cooked flip the dosa.
  • Drizzle little oil if needed.
Thengai dosai
  • Serve hot with any spicy chutney of your choice.
Coconut dosai recipe

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