Скачать или смотреть Coconut Dosa|No Dal, Soda, Yeast, Eno, Oil|Tasty Mangalorean Traditional breakfast Recipe| Easymake

Coconut Dosa, also known as Telle Dosa or Kayee Polo in Mangalorean cuisine, is a soft, spongy, and mildly sweet dosa made with fresh coconut and rice. Unlike the regular crispy dosa, this version is thick, tender, and melt-in-your-mouth soft. It is typically made without fermentation and enjoyed for breakfast or evening tiffin with coconut chutney, jaggery syrup (bellap syrup), or spicy curries like chicken sukka or vegetable sagu.

🍽️ Ingredients:
Raw rice – 2 cups (preferably dosa rice or idli rice)
Fresh grated coconut – 1/2 cup
Fenugreek seeds - 1 tsp
Beaten rice - 1/4 cup (optional – for extra softness)
Salt – to taste
Coconut water – 1/2 cup
Water - as needed


🔪 Preparation:
Soak Rice:
Wash and soak the raw rice in water and fenugreek seeds for at least 3 hours .

Grind:

Drain the soaked rice and grind it in a mixer or wet grinder along with grated coconut, beaten rice with coconut water.
Add enough water to make a smooth, slightly thick batter (like idli batter but a bit runnier).

Add salt to taste.

Rest:

10 hours of fermentation is needed.

Cook the Dosa:

Heat a dosa tawa or non-stick pan on medium heat.

Pour a ladleful of batter in the center and do not spread it too thin – let it form a small, thick round dosa.

Cover and cook for 2–3 minutes till the surface is cooked and edges begin to lift. There's no need to flip.

Remove and repeat.

🍛 Serving Suggestions:
Coconut chutney or jaggery-coconut syrup

Chicken sukka, vegetable curry, or prawn gassi for a more elaborate meal

Tastes great with butter and honey for kids