Coconut Dosa

Author Beena Susan Phillip

Prep time

30 Min

Cook time

10 Min

Total time

40 Min

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Coconut Dosa

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Ingredients

• 2 ½ cups rice
• 1 cup black gram lentil (urad dal)
• ½ cup poha (flattened rice)
• 1 tsp methi seeds (dried fenugreek seeds)
• Salt - to taste
• 1 cup desiccated coconut
• A few dry curry leaves (finely chopped)

Instructions

1. Wash dal and rice in separate containers. Add 1 tsp methi seeds to the rice.
2. Soak rice & dal for at least 4 hours (in separate containers early morning). Rinse poha and soak it separately as well.
3. After 4 hours, grind the rice to a smooth paste. Use the soaked water little by little if needed. Add poha and grind again.
4. Grind lentil (dal) separately and add it to the rice batter. Mix well and add salt.
5. Keep it in a warm place and allow it to ferment for 3-4 hours.
6. Add desiccated coconut and dry curry leaves to the batter.
7. Make small dosas by spreading the batter on a hot tava/skillet. Pour a little oil around the edges and cook on both sides. Serve with your choice of chutneys. (Refer to Coconut and sesame chutney recipes)

Contains: Tree Nuts, Soy (swap out soy with any plant-based milk)

Disclaimer: Some or all allergens may not be listed

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