Coconut Dosa is an authentic dosa that is made with rice and coconut. You can eat this dosa with any thokku or dry roasted chutney or make pappu rotta with it (which is another authentic delicious Vysya dish).
Coconut dosa is usually made with a lot of dessicated coconut for softness but in this recipe we are going to achieve this by adding porridge to the batter. This dosa does not require any fermentation so you can make dosas right away!
Raw Rice: 1 cup
Idly Rice: 1 cup
Coconut: 1 cup
Salt: as required
Clean and wash the rice. Soak together for at least 4 hours.
In a mixie or a wet grinder add coconut and rice and grind to a smooth paste by adding little water. Add salt and mix well.
For Making Porridge:
In a saucepan add ¼ cup of the thick batter, 2 cups of water and mix well.
In a medium flame keep stirring until the mixture thickens. Make sure you make this without any lump.
Once the porridge cools, mix this well with the batter.
Batter should be of pouring consistency. So add enough water to achieve this. Once the batter is ready you can make dosas.
In a tawa, grease little oil and once it is hot enough, make dosas like you do for rava dosa. Close it with a lid and cook one side for a soft dosa if you are making pappu rotta.
If you prefer crispy dosas, you can roast and cook on both the sides.
- Refrigerate the batter when you are not making dosas. You can avoid the dosa becoming sour and use it for few more days depending on the place you live.
- If the batter becomes sour, add little sugar and milk the next day and mix well and make dosas.