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
- 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).