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Thengai dosa | Coconut dosa recipe
Soft and spongy no fermentation dosa recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Soaking time
3
hours
hrs
Total Time
3
hours
hrs
30
minutes
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.
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Thengai dosai | Coconut dosa recipe | Easy no fermentation dosa
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Notes
The dosa should be served hot.
The dosa batter can stay good in the refrigerator for 2 days.
If you want the dosa to be spicy, you can grind 2 green or red chilis along with the coconut dosa batter.