Coconut Dosa | Kayi Dosa | Thengai Dosai

 

VIDEO

STEP BY STEP COCONUT DOSA

INGREDIENTS:

Idli Rice / Raw Rice - 2 Cups
Poha                      - 1 Cup 
Grated Coconut      - 1 Cup
Fenugreek seeds     - 1 tsp 
Water                     - as required
Salt                        - to taste

HOW TO MAKE:

In a vessel take rice and fenugreek seeds together. Wash well.  Wash poha separately.  Soak both for 4 to 5 hours. 

Once soaked drain the water completely from both rice and poha.  Transfer them to the blender and grind into a coarse paste.

Add grated coconut and needed salt. Grind into fine paste. 

Transfer the batter to the bowl.  Cover and ferment 8 to 10 hours / overnight.

 

You can see the fermented batter in the below picture.  Once fermented mix well and add water if needed.  The batter should not be very thick nor thin.

Grease dosa tawa and when it is hot enough pour ladle of two batter in the center.  Spread into medium sized circle. Drizzle oil and cover with lid. you can see the spots on the dosa.

 

Cook for a minute or two until you can remove the dosa from the tawa.  Need not to be flip the dosa. 

Soft & Spongy Coconut Dosa is ready to serve. Serve hot with any chutney or sambar of your choice.