These cloud-like coconut dosas offer a delightful twist on the classic South Indian breakfast, combining the natural sweetness of fresh coconut with the comforting texture of perfectly fermented rice batter. Unlike regular dosas, these are thick, spongy, and incredibly soft with a subtle coconut flavor that pairs beautifully with traditional chutneys and sambar. The addition of coconut water creates an extra layer of tropical taste while keeping the batter naturally light and airy.
Ingredients
- 2 cups dosa rice (jasmine rice best substitute for dosa rice available in US grocery stores) (400g / 14 oz), soaked for 4-6 hours
- 1 cup cooked rice (200g / 7 oz), cooled
- 1 cup fresh coconut (100g / 3.5 oz), grated or chopped
- 1 cup coconut water (240ml / 8 fl oz)
- 1/2 cup water (120ml / 4 fl oz), or as needed
- 2 tsp sugar (10g / 0.35 oz)
- Salt to taste
- Oil for cooking
Instructions
Step 1: Prepare the Rice
Drain the soaked dosa rice thoroughly. Ensure the cooked rice is completely cooled to room temperature.
Step 2: Blend the Batter
In a high-speed blender, combine the soaked dosa rice, cooked rice, and fresh coconut. Add coconut water gradually while blending to achieve a smooth, thick batter consistency.
Step 3: Adjust Consistency
Add regular water as needed to reach the right consistency – the batter should be thick enough to coat a spoon but still pourable, similar to pancake batter.
Step 4: Season the Batter
Add sugar and salt to the batter, then blend briefly to incorporate. The sugar helps with fermentation and adds subtle sweetness.
Step 5: Ferment the Batter
Transfer the batter to a large bowl, cover with a clean cloth, and let it ferment in a warm place for 8-12 hours or overnight until bubbly and doubled in size.
Step 6: Check and Adjust
After fermentation, gently stir the batter. If too thick, add a little water to achieve pouring consistency.
Step 7: Cook the Dosas
Heat a non-stick pan or well-seasoned cast iron griddle over medium heat. Lightly grease with oil. Pour a ladleful of batter and spread gently into a thick circle.
Step 8: Cook Until Golden
Cook for 3-4 minutes until the bottom is golden brown and the surface appears set. Flip carefully and cook for another 2-3 minutes until both sides are cooked through.
Step 9: Serve Hot
Serve immediately while warm with coconut chutney, sambar, or your favorite South Indian accompaniments.
Time, Servings & Nutrition
Prep Time: 20 minutes
Soaking Time: 4-6 hours
Fermentation Time: 8-12 hours
Cook Time: 20 minutes
Total Time: 13-19 hours
Servings: 8-10 dosas
Nutrition (per dosa): Approximately 180 calories, 4g protein, 35g carbs, 3g fat
Why This Recipe is Healthy
These coconut dosas provide excellent nutritional benefits through the combination of rice and coconut. The fermentation process increases bioavailability of nutrients and creates beneficial probiotics that support digestive health. Fresh coconut contributes healthy medium-chain fatty acids that are easily metabolized for energy and may support metabolism. The rice provides complex carbohydrates for sustained energy, while the fermentation process breaks down some of the starches, making them easier to digest. Coconut water adds natural electrolytes including potassium and magnesium, supporting hydration and muscle function. This gluten-free breakfast option is naturally light, easily digestible, and provides a good balance of carbohydrates and healthy fats to fuel your morning.