Thengai dosa | Coconut dosa recipe, easy no fermentation dosa recipe with full video and step by step pictures.
Dosa is a staple South Indian breakfast. We make different varieties of dosa in our home. I have posted many varieties in Jeyashri’s kitchen as well and the popular ones being Ragi dosa, Rava dosa, Masala dosa, Mysore masala dosa..
While I was talking to my mom a few weeks back, she was telling me that my grandmother makes this Thengai dosa. This sounded like the Mangalorean Neer dosa recipe. Though I have tasted neer dosa in a friend’s house, never tried it on my own. For neer dosa we make the batter thin and spread into a thin dosa. This thengai dosa will be soft and spongy and pairs well with any spicy chutney.
Since I had lot of coconut left after the festival, I thought I will try this Thengai dosa | Coconut dosa recipe. It turned out well and we had with Kara chutney.
Check out my other dosa recipes
Thengai dosa | Coconut dosa recipe
Ingredients
- 1 cup Raw rice
- 2 tbsp Urad dal optional
- ¾ cup grated coconut
- Salt as needed
- Coconut oil to make the dosa
Instructions
- Wash and soak rice and urad dal for 3-4 hours.
- Drain the water and grind this into a smooth paste.
- Add ¾ cup of coconut and grind again into a smooth paste.
- Adjust water to get a dosa batter consistency.
- Transfer to a vessel and add salt.
- Mix well. No need to ferment the dosa.
- Heat a tawa and once it is hot, pour 1.5 ladles of dosa batter and make a thin circle.
- Drizzle a few drops of coconut oil on this.
- Once one side is cooked flip the dosa.
- Drizzle little oil if needed.
- Serve hot with any spicy chutney of your choice.
Video
Notes
- The dosa should be served hot.
- The dosa batter can stay good in the refrigerator for 2 days.
- If you want the dosa to be spicy, you can grind 2 green or red chilis along with the coconut dosa batter.
- Wash and soak rice and urad dal for 3-4 hours.
- Drain the water and grind this into a smooth paste.
- Add ¾ cup of coconut and grind again into a smooth paste.
- Adjust water to get a dosa batter consistency.
- Transfer to a vessel and add salt.
- Mix well. No need to ferment the batter.
- Heat a tawa and once it is hot, pour 1.5 ladles of dosa batter and make a thin circle.
- Drizzle a few drops of coconut oil on this.
- Once one side is cooked flip the dosa.
- Drizzle little oil if needed.
- Serve hot with any spicy chutney of your choice.
