Coconut dosai is a popular South Indian dish made with a batter of fermented rice and coconut. The addition of coconut adds a unique flavor and fragrance to the dosai, making it a favorite among many people. Coconut dosai is often served with chutney, sambar, or a spicy curry, making it a versatile and delicious meal option.
This light, lacy South Indian crepe made from soaked rice and fresh grated coconut. The thin batter is poured onto a hot, greased tava in a circular pattern, cooked until crisp, then flipped to finish. Serve hot with a spicy chutney for a simple, flavorful meal.
Coconut Dosai Recipe
Coconut Dosai
Experience the unique flavors of South India with coconut dosai, a popular dish made with fermented rice and coconut. Perfect with chutney or sambar!
6
servings30
minutes15
minutesIngredients
Parboiled rice – 1 cup
G rated coconut – 1/2 cup
Salt – 1 teaspoon
Oil – 4 to 5 teaspoon
Directions
- Soak the rice in water for about 4 to 5 hours. Drain the excess water and grind to a soft paste. Before removing, add grated coconut and salt and grind for two to three seconds. Add enough water and make a thin batter.
- Heat tava and grease with oil. Take a big laddle of this batter and pour it circle wise starting from edge of the tava and finish on the middle, like making rava dosa. Pour a teaspoon of oil around the corners. Allow to cook for two to three minutes. Turn it over and cook other side also.
- Serve with any spicy chutney.