0 (0)

Appetizers, Sides, Vegetarian

Coconut Dosa

The dosa is a hugely versatile food. In India, it can be a light snack or a meal in itself. It can be made light and lacy or thick and substantial. It can take a simple five minutes to prepare ... Read more

Total time: 30 minutes plus 4 hours standing | Makes 10 dosas
  • 1 1/4 cups long-grain rice, washed well and soaked in cold water at least 4 hours
  • 3/4 cup grated unsweetened coconut
  • 1 teaspoon salt
  • Nonstick cooking spray
  • Oil

Step 1Drain the rice and reserve the water. Place the rice, coconut and salt in a blender with 1/2 cup of the reserved water and blend to a fairly smooth consistency of heavy cream, adding up to 1 3/4 cups water to achieve the right consistency. The batter should feel a little gritty.

Step 2Lightly spray a nonstick griddle or frying pan with nonstick spray and heat it over medium-high heat. Mix the batter thoroughly and pour about 1/4 cup onto the hot surface. The batter should be thin enough to spread on its own. If it is too thick add a little water before making the next dosa. This is an irregularly shaped dosa. To make the shape more regular, fill in the irregularities with more batter. Spoon some oil on the edges and cover. Cook for 1 minute. Check it for doneness. Fold the dosa and serve immediately.

Note: This is a specialty of the Konkan region along India's west coast and one of my favorites. It can be eaten with store-bought hot pickles, honey or date palm sugar syrup. Or you could pair it up with a curry or stew in place of bread or rice. The batter can be covered and refrigerated for a week. Bring to room temperature, add a few tablespoons of warm water and mix well before frying the dosas.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Latkes a la huancaina (Latkes with Peruvian pepper and fresh cheese sauce)


Almond tapenade
Warm Goat Cheese Bread With Tomatoes and Basil