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Thengai (Coconut/Nariyal) Dosai

Thengai_Coconut_Nariyal_Dosai_1 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.


  • Rice – 2 cup
  • Grated coconut – 1 cup
  • Urad dal – 1 table spoon
  • Salt – as per taste
  • Oil – to cook dosa

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  • Wash, soak rice and urad dal for 2 hours; grind this with grated coconut and salt to a smooth paste like dosa batter consistency.

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  • Grease a skillet; take one ladle of this batter, spread it as thin as possible; cook both sides; repeat it for remaining batter also.

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  • Serve with any chutney (Here Garlic Chutney is shown).


{ 4 comments… add one }

  • Malar Gandhi June 12, 2010, 5:14 pm

    Thengai dosai, sounds very new and interesting to me, luks very soft like appams, right:)

  • Sushma Mallya June 12, 2010, 7:32 pm

    nice, even i love this coconut dosa..

  • Priya June 12, 2010, 11:43 pm

    Looks delicious..personally i like coconuts in anything, in dosas sounds yummy..

  • swathi June 13, 2010, 3:10 am

    Amma makes thengai dosa. This one looks really good.

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