I was leafing through my book and my eyes fell on a pristine white looking dosa called Coconut Dosa. I was intrigued and rushed ahead to read the proportions. It was with sweet stuffing and I knew there may not be any takers for this sweet type of pancake at home. Still, I was very much keen on attempting it at least once. Then I moved on to others. Since only dosas are running around my mind off late, I happily forgot all about this Coconut Dosa and its proportions. Though every time I open my book, that picture calls out pleadingly to me!
Two days back, I was chatting with a dear friend of mine. Priya is a regular reader of this blog and in due course, we happened to chat and we hit on fast. She mentioned that she was happy reading through all the varieties of dosas and said, had she had a blog, she would've surely sent in something. I said she doesn't need a blog for that and can send it to me right away. I am so glad that she did. She shared a recipe for Coconut Dosa and was hesitant as this might be known to all.
I said there is nothing like a recipe being known to all. And since this is new to me, it gives me a perfect chance to try it. I said all varieties and variations are appreciated. Along with the dosa recipe, she also sent in a lovely onion chutney recipe. I made coconut dosa yesterday along with the onion chutney, it came out very well. I must say it was really so tasty. This was the first time we were having a chutney in this combination, so it made a good change.
- 1 cup Raw Rice
- 1 cup Coconut Grated
- Salt to taste
- Cooking Oil for cooking
- Clean and soak rice in water for 6-8 hrs. Have the grated coconut ready.
- There are two ways to make this batter. Either you can grind the grated coconut along with the soaked rice or you can add this after grinding the rice to a smooth batter.
- If you add the grated coconut directly, it will be little difficult to spread it as a dosa. But you get to munch on the coconut.
- When its ground along with rice, you get a smooth batter, which is easy to spread as a dosa.
- Once the batter is ready, you can immediately make the dosas as this does not require fermentation.
- Heat the tawa and grease with oil. Pour a ladle full of batter in a circular way and join it to make a even spread pancake.
- If the batter is really smooth, it can be spread as a regular dosa too. Sprinkle oil, sim for a while and flip to the other side and cook well.
- Serve this with Onion chutney.
Serve this along with Onion Chutney.