My kids and my husband is very fond of Dosa. So I try different varieties. In My last trip to India, I had this coconut dosa and l liked the taste. In fact, I like the taste Coconut and dry chilies so Thengai thogayal / Coconut thogayal. This dosa also came out pretty good. This one would be more like Ada consistency it goes well with any spicy chutney or if you make it little spicier you don't need any side too. Do check out my Thengai vada too. Nowadays there is a lot about having coconut as part of superfood... Not sure but everything in moderation is good!
Ingredients:
Raw rice - 1 cup
Idli rice - 2 cup
Coconut - 1 cup
Urad dhal - 1/2 cup
Fenugreek seeds - 1/8 teaspoon
Garlic - 3 pods (optional)
Red chili - 4-7 (adjust to spice level)
Salt to taste
Oil to Cook the dosa
Onion - 15 (shallots) or 1 onion finely chopped
Coriander leaves - 1 tablespoon (Finely chopped)
Curry leaves - 10 (finely chopped)
Method:
Wash and soak rice, dal, fenugreek seeds, and red chilies together for 4-6 hrs.
Ingredients:
Raw rice - 1 cup
Idli rice - 2 cup
Coconut - 1 cup
Urad dhal - 1/2 cup
Fenugreek seeds - 1/8 teaspoon
Garlic - 3 pods (optional)
Red chili - 4-7 (adjust to spice level)
Salt to taste
Oil to Cook the dosa
Onion - 15 (shallots) or 1 onion finely chopped
Coriander leaves - 1 tablespoon (Finely chopped)
Curry leaves - 10 (finely chopped)
Method:
Wash and soak rice, dal, fenugreek seeds, and red chilies together for 4-6 hrs.
Grind the coconut, red chilies and garlic first. Then add the rest of the ingredients and grind to a smooth paste. Add salt and grind for a min
Take it out. Mix in chopped onion and coriander, curry leaves. Mix with required water. Mix well
Heat flat pan and when it is hot take a ladle full of batter and pour from out to in. Drizzle oil and cook it in low medium flame. Once cooked turn it over and cook again. Once done take it out
Serve hot
