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.
Coconut Dosai
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy
Servings
6
servingsPrep time
30
minutesCooking time
15
minutesExperience the unique flavors of South India with coconut dosai, a popular dish made with fermented rice and coconut. Perfect with chutney or sambar!
Ingredients
Parboiled rice – 1 cup
Grated 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.