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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


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


  • 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.



  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.