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Coconut Dosa Spongy Dosa

A healthy filling breakfast. This is a South Indian staple. A super soft, porous and delicious spongy dosa which is totally melt in mouth. Bet you will love it!
Course Main Course
Cuisine South Indian
Keyword coconut dosa, fermented food, gut friendly food, idli dosa, kid friendly recipe, spongy dosa
Prep Time 10 minutes
Cook Time 20 minutes
Fermentation Time 9 hours
Total Time 9 hours 30 minutes

Ingredients

  • 1 cup Raw Rice idli rice or any unpolished rice
  • 1/2 cup Poha/Flattened Rice
  • 1/4 cup White Split Urad Dal
  • 3/4 cup Fresh Grated Coconut
  • 1 tbsp Methi Dana/Fenugreek Seeds
  • 1 tsp Rock Salt/Himalayan Pink Salt
  • 300 ml Water (or as required for batter)
  • Table Salt to taste
  • Oil/Ghee as needed for cooking

Instructions

For Batter

  • Wash and soak raw rice, poha, white split urad dal (optional), fenugreek seeds (methi dana) and poha for 3 to 4 hours.
  • Drain all the water after soaking. In a blender jar, add all the soaked ingredients along with grated coconut, water and blend the batter to a smooth consistency.
  • Transfer the prepared batter to a large bowl. Make sure there is some room in the bowl because the batter will rise during fermentation. Add a tsp of rock salt and mix well. Cover and leave the batter for fermentation in a warm place for 8 to 9 hours.
  • The batter is fermented when you will see the batter has risen and on mixing the batter forms tiny bubbles. Fermented batter is also much lighter and airy than the non-fermented batter.
  • Add salt to taste. Now you can add regular table salt. Mix it very gently till it is well combined. Do not over mix the batter.

For Cooking

  • Heat dosa tawa on a medium heat. Add a ladle full of batter. Spread slightly. Drizzle some ghee or oil around the edges and cover it with a lid for 2 to 3 minutes.
  • Steam the dosa till top has set and the edges have browned.
  • Take it out on a plate and serve it with either coconut chutney, kara chutney or curry leaves chutney. You can also serve these with sambar and podi on side.

Notes

  • Do not add table salt in the batter at this point. Use either rock salt (sendha namak) or Himalayan pink salt. Chemicals in table salt obstruct fermentation.
 
  • Fermentation time will depend on the weather. If it is cold, the batter fermentation might take more than 12 hours. In winters, I add the batter bowl in a preheated oven for warmth. When the weather is hot and humid, fermentation might take less than 8 hours
 
  • Add a little water at a time. Do not make too thin or a thick batter. Make sure everything is well combined.