This simple dosa has been in my family for years .This is my paternal grandmother’s recipe passed on to my mother and I remember eating this since childhood. My grandmother a woman of grit had a large family to tend to with 4 sons in the growing stages and a daughter (definitely large by today’s standards). A petite frame swaddled in nine yards saree , she would flit around the huge house quietly going about her daily chores which also included tending to the cow and calf in the backyard. She would know the exact preferences of each person in the house and her cooking would be so precise that there would be absolutely no wastage. I do not know if this simple rice dosa was her invention in using up home grown coconuts, because generally a little dal is always added to any dosa preparation. This dosa tastes fresh and is flavorful with minimal ingredients. This simple crisp dosa is delicious with the subtle flavors of coconut and green chilly. Coconut dosa can be made almost instantly as the batter requires no fermentation. This is a nutrient dense food with the richness of carbohydrate, proteins, fats and fiber. Manganese, iron and copper in the coconut add to the nutritional content. This dosa can be prepared thin and crisp or thick and soft. The batter consistency can be adjusted depending upon the type of preparation. This is a very good light and nutritious food for growing children too. The quantity of green chilly can be adjusted according to taste. The batter can be stored in the refrigerator for 1 day.
SERVING 4
- RAW RICE – 2 CUPS
- COCONUT GRATED – 1 CUP
- GREEN CHILLY – 6-8
- COCCONUT OIL – AS REQUIRED FOR PAN FRY
- SALT – TO TASTE
METHOD
- Wash and soak the rice in safe water for 2 hours.
- Grind the rice to a smooth paste along with salt, chilly and coconut.
- Add water if required to the batter to bring it to thick pouring consistency.
- Make dosas on a hot griddle. Cook on both sides with a drizzle of coconut oil.
- Serve hot with spicy chutney of your choice.
