Among the traditional breakfast items, dosa is the most preferred tiffin. I have shared nearly 25 varieties of dosa on Rathika’s Nest so far. Primarily the difference in the batter changes the consistency and taste of the dosa, though the method of making dosa varies with some dosa varieties. Today, I wish to share with you how to make a soft, tasty dosa called coconut dosa (தேங்காய் தோசை).
Par-boiled rice or idly rice – 1½ teacups or 300 ml measure
Rice flakes or poha (அவல்) – ½ teacup or 100 ml measure
Whole black gram dhal or urad dhal – ½ teacup or 100 ml measure
Half a coconut – grated
Salt – to taste
Oil – for making dosas
|Coconut Dosa (தேங்காய் தோசை)|
How to make the dosa: Heat the tava on medium flame. Pour one large hollow ladleful of batter on the hot tava and spread into a thin dosa. Add oil along the edge of the dosa. When the bubbles appear on the surface, turn the dosa over and cook the other side. Your coconut dosa is ready. It is soft and has the gentle taste of coconut. Make as many dosas as needed in the same way. You may store the remaining batter in the refrigerator and use it later, for 2–3 days. Serve hot with coconut chutney, tomato chutney or any other chutney of your choice.
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