Dosa is a staple South Indian breakfast. We make different varieties of dosa in our home. This is one of the simple and unique dosa recipes made with a combination of rice and coconut. Although rice and coconut are the star ingredients, we also add red chillies, little tamarind and soaked chana dal for added taste.

This is also called Pulusu dosa which is basically spicy and tangy(tamarind). You can call this as Pulusu dosa too since we are using tamarind in the recipe. Prepared in less than 30 minutes, you can pack this tempting dish in lunch boxes and carry it to your workplace too. You can serve it with hot flavorful sambar and chutney to complete your meal. If you are following a healthy diet, and wanna try something something which pampers your taste buds, try this amazing healthy dosa recipe and enjoy it with your loved ones!

Dosa is an ideal morning breakfast recipe that takes only minutes to cook and can be served with any chutney or sambar or podi or kurma or potato curry. But dosas are often served as a lunch and dinner as well. This dosa batter needs no fermentation but if the ground rice batter is kept aside for a few hours, it tastes great with a hint of sourness.

Variations

You can add little jaggery while grinding the batter for little taste of sweetness along with spicy and tanginess.
You may replace cilantro with spring onions or drumstick leaves or spinach or any leafy greens.
You may add tadka by heating 1 tbsp oil oil, add mustard seeds, jeera, curry leaves and hing. Then add this tadka to the batter.
You may substitute white rice with millets or brown rice.

More Dosa Recipes

If you’ve tried this Coconut Dosa recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

How to make Coconut Dosa / Pulusu Dosa

PREP TIME: 10 MINS

COOK TIME: 10-12 MINS

TOTAL TIME: 22-25 MINS

COURSE: MAIN MEAL

CUISINE: SOUTH INDIAN

SERVES : 4

Ingredients

1 cup = 240 ml

raw rice – 2 cups
fresh coconut – 1 cup
tamarind – 1 tbsp, packed
byadagi or kashmiri red chillies – 2
dry red chillies – 3
bengal gram (chana dal) – 1 tbsp, soak
onion – 1/2 cup heaped, finely chopped
salt – 1.25 tsp
cilantro – 1/2 cup
baking soda – pinch

Instructions

Rinse and soak rice for 2-3 hrs.
Drain the water from the soaked rice and transfer it to a blender. Blend it to a smooth batter by adding required water.
Transfer the batter into a bowl, close and let the batter sit aside for 2-4 hours. The batter does not ferment because we didn’t add any dal. But the batter becomes a little bit sour in taste. This is an optional step. You can also make dosa instantly.
Now grind coconut, red chillies, and tamarind into a paste by adding a little water.
Add this coconut paste to the rice batter.
Add chopped onion, soaked chana dal, finely chopped cilantro, salt and pinch of baking soda. Mix very thin batter like rava dosa by adding water.
Heat a flat dosa tawa or pan on medium flame, you can check to see the pan is ready by sprinkle a few drops of water. If the water sizzles, then it’s ready. Then reduce flame. Mix the batter well and take it in a small cup/laddle and start pouring. Always start pouring the batter from the edges, then go towards center.
Keep pouring the batter in circles until the center of the pan is covered with batter. If there are any gaps, then fill them lightly with the batter.
Sprinkle 1 to 2 tsp oil from the top and make sure the oil is all over the dosa.
Cook dosa on medium flame.
When dosa sides becomes loose and when you see dosa turns little brown on top, then it’s the right time to flip the dosa to the other side and cook 30 seconds.
Serve hot crispy dosa with peanut chutney or roasted chickpea chutney or sambar.

Tips

The batter need not ferment. You can also make this instantly.
Stir and mix the batter very well every time you make dosa as it settles in the bottom.
You can sprinkle any masala powders like pappula podi or fresh tamarind powder or dry garlic chutney.
You can also add a little jaggery while grinding the batter for a hint of sweetness.
You may replace cilantro with spring onions or drumstick leaves or any other leafy greens for variation.
You may substitute white rice with millets or brown rice.

Step by step photo instructions

Rinse and soak rice for 2-3 hrs.

2. Drain the water from the soaked rice and transfer it to a blender. Blend it to a smooth batter by adding required water.

3. Transfer the batter into a bowl, close and keep aside for 4 hours. The batter does not ferment because we didn’t add any dal. But the batter becomes a little bit sour in taste.

4. Now grind coconut, red chillies, and tamarind into a paste by adding a little water.

5. Add this coconut paste to the rice batter.

6. Add chopped onion, soaked chana dal, finely chopped cilantro, salt and pinch of baking soda. Mix very thin batter like rava dosa by adding water.

7. Heat a flat dosa tawa or pan on medium flame, you can check to see the pan is ready by sprinkle a few drops of water. If the water sizzles, then it’s ready. Then reduce flame.

8. Apply little oil to dosa pan. Mix the batter well and take it in a small cup/laddle and start pouring. Always start pouring the batter from the edges, then go towards center.

9. Keep pouring the batter in circles until the center of the pan is covered with batter. If there are any gaps, then fill them lightly with the batter.

10. Sprinkle 1 to 2 tsp oil from the top and make sure the oil is all over the dosa. Cook dosa on a low to medium flame.

11. When you see the sides becomes loose and when you see dosa turns little brown on top, then it’s the right time to flip the dosa to the other side and cook 30 seconds.