Coconut dosa recipe | How to make tenginakayi dose | Soft dosa using less urad dal
By Latha on December 27th, 2021
Coconut dosa or tenginakayi dose recipe explained with step by step pictures and a video. Coconut dosa or kayi dose is a very tasty dosa prepared using rice, little urad dal, methi seeds, coconut and poha (beaten rice). With this recipe you can repare soft and tasty dosa with very little urad dal. Coconut dosa can be served with coconut chutney or sambar or ghee and sugar.
Coconut gives unique taste to this dosa. I have used medium thick poha (avalakki), which you can replace it with either thick or thin. But adjust the quantity accordingly. Increase the urad dal if the weather is very cold. This dosa has very little urad dal. But still the dosa will be soft and fluffy due to coconut and beaten rice.
You can find many breakfast recipes on our website. If you are looking for more dosa recipes then do check our menthe dose, neer dose, masala dose, heerekai dose or ridgegourd dosa, ragi dose, curd dosa, rava rotti or dose, benne dose, bele dose or dal dosa, set dose and whole wheat dosa or godhi doserecipes.
I have made a video on this coconut dosa recipe, which I have embedded it below. Kindly have a look.
Preparation time: 14 hours
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 cup dosa rice
- 1 - 2 tbsp urad dal
- 1 tsp fenugreek seeds
- 1/2 cup coconut
- 1/2 cup thick or 1 cup this beaten rice or avalakki
- Ghee or oil for cooking
- Salt as per your taste
- 1/2 tsp sugar
Instructions for making coconut dosa:
- Take rice, urad dal and fenugreek seeds in a container. Rinse well and soak it for 4 - 5 hours.
- Before grinding soak the poha (or avalakki) for 10 minutes.
- After soaking, drain the water and transfer the rice and dals into a mixie jar. Grind it into a fine batter by adding required water.
- pour it into a container.
- Next take the soaked beaten rice in a mixie jar.
- Add in grated coconut. Add in required water and grind it into a fine batter.
- Pour it into the same container.
- Close the lid and rest it for 8 - 10 hours in a warm place for fermentation.
- After fermentation, add in sugar and salt as per your taste.
- The batter shall have regular urad dal dosa batter consistency.
- Now heat the dosa pan and grease it with oil. I used cast iron pan. You can use any dosa pan. Now pour a laddle full of batter and spread it in a circular way.
- Close the lid for 5 - 10 seconds. Cook the dosa under medium flame. High flame may burn the dosa from bottom due to the addition of coconut and beaten rice.
- Take out the dosa and serve it with coconut chutney.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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