Coconut Dosa Recipe | Soft & Spongy Coconut Dosa | Easy Breakfast Recipes Indian

rice flour

🥗Healthier: millet flour

💰Cheaper: all-purpose flour

Millet flour adds nutrition while all-purpose flour is more accessible.

fresh grated coconut

🥗Healthier: desiccated coconut

💰Cheaper: coconut milk

Desiccated coconut is easier to store and use.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide flavor without heat, while jalapeños are often less expensive.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is easier to mix while caraway seeds are often cheaper.

Heat a pan and add 1 tablespoon oil.

Add 1/2 teaspoon cumin seeds, 1 teaspoon chana dal, and 1 teaspoon urad dal to the pan and sauté until fragrant.

Add 5 garlic cloves and sauté for a few seconds.

Add 1 medium-sized roughly chopped onion and sauté until slightly browned.

Add 3 dry red chilies, 1 medium-sized tomato, and 1/2 teaspoon salt.

Add 4-5 tablespoons of water, cover, and cook for 4-5 minutes until everything is soft.

Turn off the gas and let it cool, then blend it in a mixing jar to make chutney.

Soak 2 cups raw rice for 2-3 hours (or overnight).

Add the soaked rice to the mixing jar.

Add 2 tablespoons of washed poha, which gives a smooth texture to the batter.

Add some grated coconut, 1 cup yogurt, 1/2 teaspoon salt, and 1 teaspoon sugar.

Blend until you have a smooth batter.

If the batter is too thick, add a little water to thin it out.

Add 1 teaspoon eno and mix well.

Alternatively, for a healthier option, let the batter sit at room temperature overnight to ferment naturally.

Heat a non-stick pan and grease it lightly with oil using a tissue.

Pour a ladleful of batter into the pan, cover, and cook for 2 minutes.

Check the dosa; it should be fluffy and cooked through.

Repeat with the remaining batter, greasing the pan as needed.

Serve hot with chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens