Coconut Dosai தேங்காய் நீர் தோசை

Coconut Dosai
தேங்காய் நீர் தோசை 

                             
Ingredients:
 Raw rice ( பச்சரிசி) - 2cups
Shredded Coconut ( துருவிய தேங்காய்) - 3/4 cup
Caraway seeds / Shahjeera ( ஷாஜீர / கருஞ்சீரகம்) - 1 teaspoon
Coconut oil ( தேங்காய் எண்ணெய் ) to season and grease.
Salt to taste ( தேவையான அளவு உப்பு)

 

Wash and soak rice for 1 hour.

In a blender add soaked rice, coconut and salt.

Grind to a fine paste using little water a time. 

Heat a teaspoon of coconut oil. Add a teaspoon of shah jeera. As it splutters, transfer to the batter. Mix well.

Heat a dosai pan / grid. Pour over a thin layer of the batter. Drizzle a few drops of coconut oil.

Cover with the lid and let it cook on a medium flame for a minute.

The dosai is ready to serve.
Alternatively for a crisp dosai, turn to the other side, drizzle some more coconut oil and let it cook to crispness.

My Notes:

My mother used to prepare this when there were too many coconut halves received from the temple so that to finish it off before it goes stale. 

After moving to Arumbakkam, where we had coconut trees at home and whenever there is a sign of coconut on the verge of going bad this dosai is prepared, in addition to coconut burfi, coconut idli podi, etc..
Sometimes to enjoy the original taste it is preapred with fresh coconut as well. The only difference is in the former recipe one gets a strong taste of coconut with its strong saturated fat flavour.
Raw rice and bar boiled rice can also be mixed in equal proportion but have to soak for extra time. The batter is thinner ( So the name, neer dosai in tamil ) than the usual dosai batter as the main ingredient is rice and urad dhal is not used.l. Fermentation is also done. So make a thin batter. My cousin used to add a tablespoon of boiled rice while grinding the soaked rice as this may give a soft texture to the dosai.

This dosai goes well with any spicy chutney. We used to make red chili onion chutney.
Try this recipe for a variety in your dosai.