Coconut Dosa

Coconut Dosa

Ingredients

Sona Masoori Rice – 2 cups

Grated Coconut – 1 cup (preferably tender coconut)

Salt – to taste

 

Method

1. Wash and soak the rice for 2-3 hours.

2. Drain and grind it to a smooth paste along with grated coconut.

3. Pour water and thin out the dosa batter. The batter should be very very watery. Add required salt.

4. Heat a dosa pan on medium low heat. The tawa should not be very hot.

5. Pour a ladleful of batter in the tawa and rotate the tawa so that the batter spreads evenly into a very thin crepe.

6. Drizzle few drops of oil, cover with a lid and cook on low flame for a minute or two.

7. Gently remove the dosa and fold it into a triangle.

8. This dosa remains very soft for a long time. So you can make this well ahead of time for parties, for guests or picnics.

 

Serve with a chutney (coconut chutney or a tomato chutney, sambar etc.) for breakfast.

 Not good in spring season!!!!!

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One thought on “Coconut Dosa

  1. Thanks Brad! Such a pal to share recipes. That sounds so yummy. I have a fresh coconut I will try with it. Don’t have a tawa, maybe that has been my prob with the consistency…trying to figure out the right pan. Used our new pancake griddle but it really made them dried out. Maybe a higher heat for less time too?!

    The other recipe for the vermicelli sounds good too! They made a really good version at Saranya but it was just done with a few veggies and some kind of sauce that was so yummy but I couldn’t figure it out (which was why I shoulda listened to you and spent some time in their kitchen). Reminded me a little of the flavor packets that came with Top Ramen as a kid.:) I know that probably grosses you out but my friends and I used to sneak those things and eat them raw, we thought it was the bomb. We did that and cool aid packets too. So healthy. I will try my hardest to shield my kids from all that crap! We will see huh?:)

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