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Popular in Kerala, Karnataka and in parts of Tamil Nadu, this dosa is served as a breakfast dish with chutney and sambar. Since urad dal is not added, Dosai will be very soft and fluffy.


  • Coconut – 2 cups, grated
  • Raw Rice – 200 gms
  • Oil as required
  • Salt as per taste
  • Jeera – 1 tsp (optional)


  1. Soak the rice for 60 minutes.
  2. Drain well and grind to a smooth batter.
  3. Add salt, jeera and grated coconut.
  4. Mix well.
  5. Keep aside for 15 to 20 minutes.
  6. Heat a tawa over medium flame.
  7. Pour a ladleful of the batter and spread evenly.
  8. Add oil around the edges and cook on both sides until light golden brown.
  9. Remove and serve hot with chutney and sambar.
Coconut Dosa

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