Thengai dosa, Coconut dosa recipe

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

• Ragi dosa
• Onion rava dosa
• Karacha maavu dosa
• How to make crispy dosa
• Uppu huli khara dosa

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Thengai dosa | Coconut dosa recipe

Soft and spongy no fermentation dosa recipe

Course Breakfast, Dinner

Cuisine Indian, South Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8 dosai

Author Jeyashri suresh

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

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Notes

1. The dosa should be served hot.
2.  The dosa batter can stay good in the refrigerator for 2 days.
3.  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.