Coconut Dosa

Time 30 minutes
Yields Makes 10 dosas
Coconut Dosa

Drain the rice and reserve the water. Place the rice, coconut and salt in a blender with 1/2 cup of the reserved water and blend to a fairly smooth consistency of heavy cream, adding up to 1 3/4 cups water to achieve the right consistency. The batter should feel a little gritty.


Lightly spray a nonstick griddle or frying pan with nonstick spray and heat it over medium-high heat. Mix the batter thoroughly and pour about 1/4 cup onto the hot surface. The batter should be thin enough to spread on its own. If it is too thick add a little water before making the next dosa. This is an irregularly shaped dosa. To make the shape more regular, fill in the irregularities with more batter. Spoon some oil on the edges and cover. Cook for 1 minute. Check it for doneness. Fold the dosa and serve immediately.

This is a specialty of the Konkan region along India’s west coast and one of my favorites. It can be eaten with store-bought hot pickles, honey or date palm sugar syrup. Or you could pair it up with a curry or stew in place of bread or rice. The batter can be covered and refrigerated for a week. Bring to room temperature, add a few tablespoons of warm water and mix well before frying the dosas.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.