Thengai dosa/coconut dosa Recipe

Cooking Directions

• STEP 1.Soak rice and urad dal separately for 4-6 hours.
• STEP 2.Grind the soaked rice and urad dal along with grated coconut to make a smooth batter.
• STEP 3.Ferment the batter overnight or for 8-10 hours.
• STEP 4.Heat a tawa or griddle and pour a ladleful of batter onto it.
• STEP 5.Spread the batter in a circular motion to make a thin dosa.
• STEP 6.Drizzle oil around the edges and cook until the dosa turns golden brown.
• STEP 7.Flip the dosa and cook for a minute on the other side.
• STEP 8.Serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure to soak the rice and urad dal for the recommended time to get a smooth batter.
• If the batter is too thick, add a little water to adjust the consistency.
• For a crispier dosa, spread the batter thinly on the tawa.
• You can also add finely chopped onions, green chilies, and coriander leaves to the batter for extra flavor.
• To make the dosa more nutritious, you can add grated carrots or spinach to the batter.

Storage and Serving

• Thengai dosa is best served hot and fresh.
• If you have leftover dosas, you can store them in an airtight container in the refrigerator for 1-2 days.
• To reheat the dosas, heat a tawa or griddle and place the dosas on it until they become warm and crispy again.
• Serve the dosas with coconut chutney and sambar for a delicious South Indian breakfast or snack.