Coconut Toddy Dosa

-

Coconut toddy dosa


Bored of eating same varieties of dosas? 

Try these super soft, fluffy, spongy, flavourful dosas prepared with homemade coconut toddy . 

No Yeast , no urad dal, no baking soda is used in this recipe. 

They are super soft & just melt in your mouth. 

Coconut toddy is prepared with coconut water & can be stored in the refrigerator for future use. ( Up to one week)

These dosas can enjoyed for breakfast with chutney & sambar or for lunch / dinner with any meat / fish or vegetable curry. 

Hot , fluffy dosa directly from the pan is so flavourful & tasty, that you can eat it plain without any curry or chutney. 

You need to prepare coconut toddy well in advance ( previous day) for this recipe. 

Recipe:

A.Ingredients for coconut toddy:

  • 1 glass of coconut water 
  • 1/2 tsp sugar

B.Ingredients for a dosa batter:

( I have used 200ml cup for the measurement)
  • 1 cup dosa rice ( soaked for 3-4 hours)
  • 3/4 cup poha/beaten rice ( soaked for 10 minutes)
  • 1/2 cup coconut
  • Salt to taste. 
  • 1tsp sugar. ( Optional)

Method to prepare Coconut Toddy:


Take one glass of fresh coconut water. (Strain the water to remove any dirt)
Add 1/2 tsp sugar. Mix well. 
Cover & leave at room temperature for 24 hours. 

After 24 hours you can find this milky white liquid. 
Coconut Toddy is ready. Keep it aside. 

Method to prepare dosa:


Add all the ingredients ( except sugar & salt) mentioned under B  ( for dosa batter) to the grinding jar & grind to a fine paste. 

Pour the batter to a mixing bowl. 
Add coconut toddy prepared well in advance. 
Add required quantity water and mix the batter well to a dosa batter consistency. 
Cover & keep aside to ferment overnight or for 8 hours. 

Fermented  batter. 

Add salt & sugar to taste. Mix well 

Heat dosa pan. Grease with oil. 
Pour a ladle full of batter & spread gently to a required size. 

Cover & cook for nearly 2 minutes on a medium flame. 
Remove & serve hot. 

Super soft, fluffy , spongy , flavourful dosa is ready. 

Serve this with chutney or sambar for breakfast. 

Tastes awesome with any meat or fish curry. 

Try this flavourful dosa and enjoy with your loved ones. 

Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy ...
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk asid...
Read more

Chicken Jiren Mirin Curry

-
Image
Chicken Jiren Mirin Curry This is one of the oldest & most common recipes of mangalorean cuisine.  I still feel the aroma of this curry from my grandmother's & mom's kitchen.  Whenever we visited our grandmother, she used to prepare this curry with her own country chicken (naati koli) and serve it with hot crispy rice bakri.  The taste , aroma & grandmother's love  is just unforgettable.  This curry can be prepared very easily as very few basic ingredients are required to prepare this yummy curry. Here we use less red long chillies to enhance the flavour of other spices.   This curry is called jiren-mirin curry as jiren(jeera) & mirin(pepper) are the main ingredients which gives authentic flavour & taste to this dish.   Here we use less chillies as more pepper is added to the masala.  This curry goes extremely well with sanna, dosa, appams, panpole, chapathi and even with plain rice.  This same masala...
Read more