Thengai dosa | Coconut dosa recipe
Soft and spongy no fermentation dosa recipe
Servings: 8 dosai
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.
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.
