Thenga Dosa/Kobbari Dosa/Coconut Dosa

Fermentation of the dough





Thenga Dosa is one of my childhood memories when Achan, my brother and I used to sit in the kitchen and Amma used to serve us hot hot dosas straight from the tawa...We had nicknamed it 'Vannambala Dosa'(cobweb dosa!!), for when the batter is made very thin, it formed a dosa with lot of web like gaps!!...and when the batter is thick it became our 'cushion dosa'!!...We liked both...so thick or thin, tis your choice.

Ingredients
Fine Rice flour-2 1/2 cups
Dessicated coconut - 1 cup(can use grated coconut or 1cup coconut milk)
Cooked rice - 1 fistful
Sugar - 5 tbsp
Salt- As required
Fast action dried yeast - 7g
Luke warm water - 1 cup
Sesame seed oil-2tbsp

Method

Grind together the rice flour,Cooked rice,Dessicated coconut,salt,sugar& fast action dried yeast into a very fine batter in luke warm water and stir well.Heat in the microwave for 2 minutes and leave it for fermentation for nearly 2hours.Heat a non-stick griddle.Apply some sesame seed oil, pour a ladle of the batter, and then cover it with a lid to cook.Do not try to spread it much like the usual dosa.Cook it for 2 or 3 minutes on a medium flame.Flip it to the other side and cook further till it becomes golden brown and both the sides are well cooked.Now You may serve it with the usual coconut chutney or with the spicy

muttonvattichathu

or with

egg curry

[CoconutDosa]
[CoconutDosa]
[Dosa]
[Coconut]
[Rice]
[Kerala Recipes]