Coconut Dosa Recipe

Cooking Directions

• STEP 1.Soak rice, urad dal, and fenugreek seeds in water for 4-5 hours.
• STEP 2.Grind the soaked ingredients along with grated coconut to make a smooth batter.
• STEP 3.Add salt and mix well. Let the batter ferment overnight.
• STEP 4.Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to make a thin dosa.
• STEP 5.Drizzle oil around the edges and cook until the dosa turns golden brown.
• STEP 6.Flip the dosa and cook for a minute on the other side.
• STEP 7.Serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure to soak the rice, dal, and fenugreek seeds for at least 4-5 hours to get a smooth batter.
• Fermenting the batter overnight enhances the flavor and texture of the dosa.
• Adjust the consistency of the batter by adding water if it is too thick.
• To make the dosa extra crispy, sprinkle some ghee or oil on top while cooking.

Storage and Serving

• Coconut dosa is best served hot and fresh.
• Leftover dosas can be stored in an airtight container in the refrigerator for 1-2 days.
• Reheat the dosas on a tawa or in a microwave before serving.