Kerala Dosa

Method

1. 1

   Prepare Kerala dosa batter: Soak 2 cups raw rice and half cup urad dal for 6 hours. Grind very smooth. Add salt and ferment overnight. Kerala dosa batter is made slightly thinner than regular dosa.

2. 2

   Add coconut milk: Stir 2 tbsp thick coconut milk into the fermented batter — this gives Kerala dosa its characteristic subtle coconut flavour.

3. 3

   Adjust consistency: The batter should be thin and pourable. Add water if needed.

4. 4

   Heat tawa: Heat a flat tawa on medium-high heat until very hot.

5. 5

   Oil the tawa: Drizzle half tsp coconut oil (not regular oil) and spread with a cut onion.

6. 6

   Pour batter: Pour a ladle and spread in a circular motion into a thin round.

7. 7

   Add coconut oil: Drizzle half tsp coconut oil around the edges — the coconut oil gives an authentic aroma.

8. 8

   Cook first side: Cook on medium heat 2-3 minutes until the base is golden.

9. 9

   Flip: Turn and cook the second side 1-2 minutes.

10. 10

    Serve: Kerala dosa has a subtle coconut flavour and fragrance. Serve with coconut chutney and sambar.