Thengai (Coconut/Nariyal) Dosai doesn’t need fermentation. Just soak, grind and immediately cook dosai/dosa. The taste is different with coconut flavor. You can use parboiled or raw rice for this. The dosa will be soft and white. I prepare this when I have more coconut at home.
Coconut is known as Thengai in Tamil and as Nariyal in Hindi.
Ingredients
- Rice – 2 cup
- Grated coconut – 1 cup
- Urad dal – 1 table spoon
- Salt – as per taste
- Oil – to cook dosa
Method
- Wash, soak rice and urad dal for 2 hours; grind this with grated coconut and salt to a smooth paste like dosa batter consistency.
- Grease a skillet; take one ladle of this batter, spread it as thin as possible; cook both sides; repeat it for remaining batter also.
- Serve with any chutney (Here Garlic Chutney is shown).
Did you find this article useful? Please subscribe to our RSS Feed to receive all the FREE updates on various articles!
{ 4 comments… read them below or add one }
Thengai dosai, sounds very new and interesting to me, luks very soft like appams, right:)
nice, even i love this coconut dosa..
Looks delicious..personally i like coconuts in anything, in dosas sounds yummy..
Amma makes thengai dosa. This one looks really good.