Karnataka style coconut dosa / Kayi dosa (Thengai dosai in Tamil) is a flavourful, yummy dosa variety. It is prepared with rice, poha and coconut as main ingredient. It comes out super soft and spongy without adding urad dal.

Last week when I was looking for dosa batter recipe without urad dal, I came across this coconut dosa in Veg recipes of Karnataka blog. I loved its soft and porous texture. So I tried it by doubling the recipe. As expected, it came out very well. We all loved it. I served it with red coconut chutney and garlic chutney. Both went well with this dosa.

Friends, do try this Karnataka style Coconut dosa / Kayi dosa recipe and share your feedback with me.

Coconut dosa - Kayi dosa | Thengai dosai recipe

Coconut dosa - Kayi dosa | Thengai dosai recipe for breakfast and dinner.

Cuisine: Indian

Category: Main course

Serves: 20

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Dosa rice / Raw rice -2 cups
Thin Pressed rice / Thin Poha - 1 cup (Use 3/4 cup for thick poha)
Grated coconut - 1 cup
Fenugreek seeds / methi seeds - 1/4 tsp
Salt & water - as needed

HOW TO MAKE COCONUT DOSA

Wash and soak rice, poha and fenugreek seeds together in water for 4 hours.
Grind everything together adding grated coconut and required water.
Grind the batter till smooth and semi thick like dosa batter. Transfer to a vessel and ferment it over night.
The next day morning, batter would have raised well. Add required salt and mix well.
Heat a dosa pan and pour a ladleful of batter. Do not spread it thin.
Let it be small and thick. Cover and cook in medium flame for few minutes.
Dosa will be cooked well and soft with lots of pores. Remove and serve hot with chutney.
Tastes best with tomato chutney, garlic chutney or spicy coconut chutney.

METHOD - STEP BY STEP PICTURES

Wash and soak the dosa rice, poha and fenugreek seeds together in water for 4 to 5 hours.

Grind the rice mixture in a wet grinder or mixie adding some water. When it is half ground, add the grated coconut and grind the batter till smooth and semi thick like dosa batter in consistency. Make sure you do not grind the batter thin because dosa will become flat and thin if the batter is thin.

Transfer the batter to a vessel and cover with a plate. Let it ferment over night or minimum 10 to 12 hours based on the weather.
The next day morning, batter would have raised well. Add required salt and mix well. If the batter is too thick, add little water to bring dosa batter consistency.

Heat dosa tawa. Pour a ladleful of dosa batter and do not spread it. Make it small and thick. Drizzle oil and cover cook in medium flame till its cooked well. No need to flip it.