Coconut Dosa With Veg Kurma | South Indian Coconut Dosa | Breakfast Recipes
Coconut Dosa with Veg Kurma is a delicious and healthy South Indian recipe perfect for breakfast, lunch, or dinner. The soft and fluffy dosa made with rice and coconut pairs beautifully with a flavorful vegetable kurma cooked in a rich coconut masala. This easy homemade recipe is a must-try for dosa lovers and a wholesome meal idea for the entire family. Learn how to make coconut dosa and veg kurma step by step.
INGREDIENTS:
For Coconut Dosa Batter:
White rice 2 glasses
Grated coconut 1 glass
Cooked rice 1 glass
Coconut water 1 glass
Sugar 2 tbdp
Salt as required
METHOD:
▪︎ wash & siak the rice for 4-5 hours
▪︎ Drain water and add soaked rice, coconut, cooked rice, sugar and coconut water to a grinder jar.
▪︎ Grind to a smooth batter, adding little water as required.
▪︎ Transfer batter to a bowl, cover, and keep in a warm place for 6–8 hours or overnight until fermented.
▪︎ Heat a dosa tawa and grease lightly with oil.
Pour a ladle of batter and spread it slightly in a circular motion.
▪︎ Cover it and cook on low to medium flame until the base is cooked.
▪︎ Once the base is cooked, drizzle little oil or ghee over the dosa and flip it. Continue to cook on low flame for 2 minutes.
▪︎ Serve hot coconut dosa with vegetable kurma, chutney, or sambar.
For vegetable kurma :
Oil 2 tbsp
Fennel seeds 1/2 tsp
Finely chopped ginger 1 tsp
2 green chillies chopped
curry leaves 1 spring
onion 1 Finely chopped
potato 1 medium sized finely chopped
carrot 1 medium sized finely chopped
grated coconut 1/2 cup
Cadhew nuts 10-12
water ad required
Pepper powder 1 tsp
coriander powder 1 tsp
Fennel powder 1/2 tsp
garam masala powder 1/2 tsp
salt as required
coriander leaves chopped
METHOD:
Heat oil in a Kadai and add fennel seeds, ginger green chillies and curry leaves. sautebon low flame for a minute.
Add finely chopped onion and saute on medium flame until the onion becomes soft.
Add finely chopped potato and carrot .Saute them on medium flame for 2 minutes.
Add pepper,coriander,fennel and garam masala powder. Saute on low flame for a minute.
Add 1.5 cps of water and let it boil on high flame.
Once it boils cover it and cook on low to medium flame for 8-10 minutes.
To a grinder jar add grated coconut and Cashew nuts along with half cup of water ad grind it yo a fine paste.
Add this paste to the curry and mix well. Add water to adjust the consistency.
Cover it and cook on low flame for 5 minutes.
Add coriander leaves chopped and have a mix. Turn off the flame and serve hot either coconut Dosa.
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