Authentic Rice Dosa Recipe – Kerala Style Coconut Layered Dosa

Last Updated on 4 months by Neha Deshmukh

Authentic Rice Dosa Recipe – Kerala Style Coconut Layered Dosa

Hey everyone! If you’re anything like me, you absolutely love a good dosa. But have you ever tried a Kerala-style layered rice dosa with a generous sprinkle of coconut? It’s a total game-changer! This isn’t your everyday dosa; it’s a little bit special, a little bit more flavorful, and honestly, just incredibly satisfying. I first made this for a family get-together and it was an instant hit – everyone wanted the recipe! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This rice dosa is a delightful twist on the classic. The combination of raw and cooked rice gives it a unique texture – slightly crisp yet wonderfully soft. And that coconut layer? Oh, it adds a subtle sweetness and a beautiful aroma that will fill your kitchen. It’s a little bit of Kerala sunshine on your plate! Plus, it’s surprisingly easy to make, even if you’re new to dosa-making.

Ingredients

Here’s what you’ll need to whip up these delicious dosas:

• 2 cups raw rice
• ½ cup cooked rice (leftover is perfect!)
• ½ cup grated coconut
• 3 cups water
• As required salt
• ½ – 1 cup grated coconut (for layering)

Ingredient Notes

Let’s talk ingredients for a sec. Using both raw and cooked rice is key to getting that perfect texture. The raw rice provides the crispness, while the cooked rice makes it softer and easier to ferment (even though we aren’t fermenting in this recipe!).

Freshly grated coconut is so worth the effort. It has a much brighter, sweeter flavor than pre-shredded coconut. If you absolutely must use store-bought, look for unsweetened, finely shredded coconut.

Now, dosas come in all shapes and sizes across India! From the thin, crispy Mysore Masala Dosa to the thicker, softer Neer Dosa, there’s a dosa for everyone. This one is distinctly Kerala, known for its coconut-based cuisine and subtle flavors.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the raw rice in water for 4-5 hours. This is important to soften the grains for grinding.
2. Drain the soaked rice and add it to a blender or grinder. Add the cooked rice, ½ cup grated coconut, salt, and water.
3. Grind everything together until you have a smooth batter. It should be similar in consistency to a regular dosa batter – not too thick, not too runny.
4. Heat a non-stick tawa (pan) on medium heat. Lightly grease it with a little oil. A well-seasoned tawa works best!
5. Pour a ladleful of batter onto the center of the hot tawa. Gently spread it into a circle using the back of the ladle. Don’t worry about making it perfect!
6. Sprinkle about 1-2 tablespoons of grated coconut over the batter layer. This is where the magic happens.
7. Pour another thin layer of batter over the coconut sprinkles, covering them completely.
8. Drizzle a little oil around the edges of the dosa. Cover the pan and cook for about 2 minutes, or until the dosa is set and the bottom is golden brown.
9. Carefully flip the dosa using a spatula and cook uncovered for another 2 minutes, until golden spots appear.
10. Repeat the process with the remaining batter. Serve warm with your favorite spicy curries!

Expert Tips

• Tawa Temperature: Getting the tawa temperature right is crucial. If it’s too hot, the dosa will burn. If it’s not hot enough, it will stick. Medium heat is your friend!
• Batter Consistency: If the batter is too thick, add a little more water, a tablespoon at a time. If it’s too thin, add a tablespoon of rice flour.
• Non-Stick is Key: A good non-stick tawa will make your life so much easier.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your curry accompaniments are also vegan-friendly.
• Gluten-Free: Rice is naturally gluten-free, so this dosa is perfect for those with gluten sensitivities.
• Spice Level: This dosa is mild on its own, so serve it with a spicy sambar or chutney for a kick. My personal favorite is a fiery tomato chutney!
• Festival Adaptations: In Kerala, dosas are often enjoyed during festivals like Onam and Vishnu. They’re a staple breakfast and a popular snack during celebrations.

Serving Suggestions

Serve these dosas warm with:

• Sambar (a lentil-based vegetable stew)
• Coconut Chutney
• Tomato Chutney
• Spicy Potato Masala (for a masala dosa vibe!)

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. Give it a good stir before using. Cooked dosas are best enjoyed fresh, but you can reheat them on a tawa or in a microwave.

FAQs

1. What type of rice is best for making this dosa?

Regular short-grain white rice works perfectly. You can also use parboiled rice for a slightly different texture.

2. Can I use store-bought coconut instead of freshly grated? What’s the impact on flavor?

You can, but the flavor won’t be quite as vibrant. Freshly grated coconut has a natural sweetness and aroma that store-bought coconut lacks.

3. My dosa is sticking to the tawa. What am I doing wrong?

Make sure your tawa is properly heated and greased. Also, the batter might be too thick. Add a little water to thin it out.

4. How can I adjust the batter consistency if it’s too thick or too thin?

Add water, one tablespoon at a time, if it’s too thick. Add rice flour, one tablespoon at a time, if it’s too thin.

5. Can this dosa batter be made ahead of time, and if so, how should it be stored?

Yes! You can soak the rice and grind the batter a few hours ahead of time. Store it in an airtight container in the refrigerator.

Enjoy making this delicious Kerala-style rice dosa! I hope it brings a little bit of South Indian flavor to your kitchen. Let me know how it turns out in the comments below!