Classic Kerala breakfast — kerala dosa made with fermented rice dosa.
Ingredients
- fermented rice dosa
- Coconut oil for cooking
- 1/2 cup fresh grated coconut
- Salt to taste
- Accompaniments as required
Method
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.
Add coconut milk: Stir 2 tbsp thick coconut milk into the fermented batter — this gives Kerala dosa its characteristic subtle coconut flavour.
Adjust consistency: The batter should be thin and pourable. Add water if needed.
Heat tawa: Heat a flat tawa on medium-high heat until very hot.
Oil the tawa: Drizzle half tsp coconut oil (not regular oil) and spread with a cut onion.
Pour batter: Pour a ladle and spread in a circular motion into a thin round.
Add coconut oil: Drizzle half tsp coconut oil around the edges — the coconut oil gives an authentic aroma.
Cook first side: Cook on medium heat 2-3 minutes until the base is golden.
Flip: Turn and cook the second side 1-2 minutes.
Serve: Kerala dosa has a subtle coconut flavour and fragrance. Serve with coconut chutney and sambar.