The Jain Ahimsa Initiative

Coconut Dosa

Recipe by Beena Susan Phillip

Coconut Dosa
Prep
30 min
Cook
10 min
Cuisine
South Indian
Contains
sesame

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)

Method

  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)

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