A dosa is a delicious savory crepe made from a mixture of dal and rice. The resulting batter is then fermented (in a good way!) before use. This traditional South Indian dish is healthy, nutritious and very easy to prepare. It is usually eaten with yogurt and coconut chutney. Fresh home made dosas make for a wonderful breakfast, brunch, lunch or snack. I am sure your family will surely enjoy this tasty treat.

There are many varieties of dosas & all of them are equally delicious. One of my favorite varieties is Coconut Dosa (known as thengai dosai in the South Indian language of Tamil). If you love coconut, you will really love this dosa. I highly recommend using fresh coconut for this recipe but if fresh coconut is not available in your area – thick coconut milk or even coconut cream will work in a pinch. But if you wish to omit the coconut altogether, go right ahead – this is known as Sada Dosa (or Plain Dosa).

Making proper dosas requires a little bit of planning since the rice & dal need time to soak and the batter needs time to properly ferment. So please read the whole recipe in its entirety to make sure you fully understand all the steps. The soaking & fermenting times may vary slightly depending upon your location, so use your best judgment. The more humid climates may allow for decreased soaking/fermenting times while in colder climates, these processes may take up to 1-2 hours longer.


COCONUT DOSA

Ingredients:

1 cup rice (any long grain variety will work)
½ cup urad dal (skinned & split black gram dal)
½ cup freshly grated coconut
½ tsp methi (fenugreek) seeds
salt to taste
oil as needed

METHOD:

In a medium bowl, add the rice along with enough water to cover & soak for at least 6-8 hours. Then in another medium bowl, combine the urad dal & methi seeds - add enough water to cover & soak for at least 6-8 hours.

Drain the rice well. Then using a blender or food processor, blend the rice into to a smooth batter adding water only as needed. Drain the urad dal & methi seeds as well, then using either the blender or food processor – grind into to a smooth batter adding water as needed.

Now mix the two batters together, stir well and allow the dosa batter to ferment. Now to ensure proper fermentation, preheat your oven to low (anything below 200 deg F is fine). Put your batter in the low warm oven & then turn the oven completely off. Do not open, you will let out the heat & disrupt the fermentation process. I usually do this overnight, but you will need to let the batter ferment for at least 8-10 hours.

Lastly, just before use, add the coconut & salt. Mix well to combine. If you do not have fresh coconut available, you may add thick coconut milk. You can add about ¼ to ½ cup thick coconut milk, do not add too much -- the batter should not be too thin or too runny. If you are adding coconut cream, you may add a 4-5 tbsp (this depends upon the consistency of the coconut cream).
Using a flat skillet or tawa (cast iron works great) on medium high heat, add a little oil. When hot, add a ladle (½ a cup) of batter in the center and spread evenly outwards using the back of the ladle in round circular motions until a 5-6 inch circle is formed. Once the pancake sets and has lightly browned, turn over once and cook on the other side. It should be thin and golden on both sides. Repeat until the batter is finished. I usually get about 10-12 dosas. Serve immediately with your favorite chutney.


VARIATIONS:

Basically you can add any of your favorite vegetables or herbs to a plain (or sada, no coconut added) dosa batter, creating your own favorite dosa variety.

To make Masala Dosa, just fill the dosa with my Batata chi bhaji (or Spicy Maharashtrian Potatoes).



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