Instant, energy giving dosa packed with carbs. Dosa with a difference!
Ingredients:
For batter:
Raw Rice: 2 cups
Grated coconut – one cup
Tapioca: 300 gms
Salt to taste
For dosa:
Gingely oil/groundnut oil : 1 tsp
Preparation Time: 3 hrs.
Cooking Time: 5min.
Method:
Wash and soak raw rice for 2-3 hrs. Wash, peel, and cut the tapioca into small pieces. Grind the rice, grated coconut, and tapioca pieces together to make a fine paste. Add salt and water and dilute. The batter should be a little more dilute than the normal dosa batter consistency.
Place the griddle on the stove. When the griddle is hot enough, lower the flame, and pour the batter in center of griddle. Gently swirl the griddle to spread the batter around to make a thin dosa. Increase the flame and close the dosa with a lid and cook in medium flame for around 30 seconds. Remove the lid, pour oil, and flip over the dosa. Cook for around 15 seconds. Remove dosa from the girdle. Now tapioca dosa is ready to serve. Serve with hot sambhar or chutney.
Notes:
It is a little difficult (though not impossible) to spread this dosa using a ladle. Confident chefs can try that out.
This batter does not require fermentation. You can refrigerate the batter and use it for 2 to 3 days.
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