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 dosaOnion rava dosaKaracha maavu dosaHow to make crispy dosa Uppu huli khara dosa
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.
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