Thengai Dosai or Coconut Dosa is from the cuisine of Kongunadu – think of areas around Coimbatore, the north western stretch of Tamil Nadu – that’s KonguNadu. Pan Pole is the Konkani avatar of Coconut Dosa.
Coconut Dosa is the dosa to make on days when regular dosa batter runs out. Its fast, it yummy and its almost as close as one can get to a regular dosa.
- 1 cup Raw Rice
- 1/2 cup Coconut
- Salt to taste
- Oil – 2 to 3 tbsp
- Soak the Rice overnight in enough water.
- Chop the coconut into small pieces and pulse coarsely or grate the coconut.
- Drain all the water from the rice. Grind the coconut and Rice together adding water little by little as you grind till you get a thick batter of pouring consistency. The batter is slightly thinner than cake batter consistency. Approximately 1/2 cup to 3/4th cup of water should get you the desired consistency.
- Take a ladle full of this batter and mix with 1/4th of a cup of water. Cook over medium heat for 3-4 minutes, whisk continuously till it thickens into a glue like liquid.
- Add this to the rest of the batter. Add salt and mix well.
- Heat a skillet (iron skillets are used to make Dosas), dust with Oil. Pour some batter into the middle and spread it out in circles using the backside of a round ladle. Turn over and cook the other side when done.
- Repeat with rest of the batter. Dust with Oil in between when necessary.
Serve with chutney of your choice.
Alternatively, one can thin the batter with 1 – 11/2 more cups of water and spread and cook like a Rava Dosa. Unlike a Rava Dosa its not turned over and cooked again for the third time, Coconut Dosa is meant to be lacy but soft and fragile and not crispy and is typically folded thrice into a triangle.
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- Bhags – Coffee Cake