In India coconut is one of the most common offerings to God. Since is considered ‘sreshtha’ (superior) and auspicious it is offered as a way of prayer. It is first de-husked, broken along with the shell and then offered. After that the coconut is treated as part of prasadam and is consumed by making variety of eatables.
Being a Konkani, coconut is a part of our everyday food. The morning ritual starts by breaking a coconut offering it to God and making some preparations out of it. There are lots of recipes sweet, savory and curries that use coconut. In our family Coconut rice is usually prepared during festivals along with array of other delicious preparations. My ma-in-law uses coconut oil for this rice and that adds a distinct taste to the rice.
This is easy to prepare and gets done in no time at all (especially if you have shredded coconut on hand). You can prepare this dish if you have left over rice as well.
- 1 cup of raw rice (cooked so that the grains are separate, I do not use Basmati for this).
- ¾ cup shredded coconut (add more or less depending on taste) [use fresh rather than frozen]
- 2 tsp urad daal/ split black gram
- 2-3 dried red chillies (broken into 3 pieces)
- Asafetida a pinch
- 1 tsp mustard seeds
- 5-6 curry leaves
- Few cashews
- Oil (preferably coconut oil)
- 1 Tbsp chopped coriander/cilantro (optional)
- salt to taste
- Cook the rice separately so that the grains are separated and fluffy. Take a big plate and spread out the cooked rice, sprinkle salt and little oil onto it.
- Take a big pan and heat oil (preferably coconut, else use any oil) and add the mustard seeds. After they splutter add the urad daal, asafetida, cashews, broken red chillies, curry leaves and cook until the urad daal turns light brown.
- Add the shredded coconut to this and stir for 2-3 minutes until it gets the toasted aroma.
- Finally add the cooked rice and mix for another2-3 minutes. Mix with wooden spatula so that the rice does not get broken. Add the chopped coriander and check for seasonings and serve hot.
I learnt making this Dosa only after coming to the US. I had not tasted or heard of this Dosa while I was in Bangalore. But now I understand that this Dosa is referred to as Pesarattu in Telegu.
The procedure for this is pretty similar to making Adai. You can use the split moong daal instead of the whole moong bean if you prefer. Also you can sprout the whole moong bean and that makes this Dosa even more nutritious. Adding soaked almonds is optional.
Category: Requires Soaking, Grinding but no fermenting.
- 1 cup whole moong bean (sprouting is optional)
- ¼ cup raw rice (Use regular rice/ I use Sona masuri)
- 1-2 green chillies
- 3-4 almonds (optional)
- 1 inch ginger piece
- 1 tsp Jeera/ cumin seeds
- Salt to taste
Soaking and Grinding:
- Soak the moong bean, almonds (optional) and rice in enough water for about 6-8 hours.
- When ready to grind, first grind Jeera (cumin seeds) along with green chillies, ginger and salt. Do not add any water.
- Now drain the water completely from the soaked moong and add this to the ground mixture on step 1 and grind it again. Add water and salt (if required)
- The batter should be little coarse and not fine like a regular urad dosa. The trick for this is not grinding for a long time, zip through the different levels of motor in quick succession.
- Pour the batter in a container, add water and keep aside for 10 minutes. The batter is ready! (there is no need to ferment the batter)
- When ready to make the dosas, check for the consistency of the batter. It should not be too thick or thin. Add water if necessary and mix well.
- Heat the iron griddle/flat pan or non-stick tava on high heat. Sprinkle some water on it to make sure it is hot.
- Pour a ladle full of batter in the centre, spread with the back of the ladle from the centre, spreading the batter to form a circle.
- Pour a tsp. of oil over and around it and after a minute or so, check to see if the back of the Dosa is cooked.
- Turn with a spatula when crisp and flip onto the other side. Let this side cook for about 20-30 seconds.
- Note: This is not a crispy dosa, so do not cook on the griddle for a long time.
- Proceed to make dosas similar way with the remaining batter.
- Serve with chutney or subzi or podi-oil or with ketchup. The last option is simply yummy!
Konkani cuisine uses lot of Horse Gram (called as Kulith) in its cooking. There are so many recipes like ghashi, koddel, idli, the regular saar/upkari and this Dosa which uses Horsegram. People who are not familiar with this bean are surprised when I mention the different recipes that can be cooked with it especially the Idli and Dosa part.
Horse gram is nutritious and is an excellent source of iron and molybdenum. It is considered helpful for people with iron deficiencies, weight loss and maintaining body temperature. It is also recommended for people who have knee pain problems.
There is no much difference in taste with the addition of Horse Gram in this batter. However if you are not used to eating this or having for the first time, then you may feel a slight after taste different than that of regular old dosa. But this can be overcome by serving this along with good chutney or a side dish.
Category: Requires Soaking, Grinding and fermenting.
Recipe Source: Aayi’s Recipes
- 1 cup raw rice (Regular/ I use Sona Masuri rice)
- 1/2 cup horsegram
- 1/2 cup urad dal
- 2 Tbsp chana dal
- Soak the rice, horse gram, urad daal and chana daal in enough water for about 7-8 hours.
- Grind all the above soaked ingredients together with enough water. Do not use too much water, just enough so that the mixer/grinder motor can move.
- Transfer the batter to a container, cover it tightly and set aside for at least 10-12 hours.
- After that the batter should have been adequately fermented. Add salt and water as required. This batter is similar to urad dosa batter.
- Heat a Dosa Tava on medium high heat. Make sure it is lightly greased. Sprinkle some water on the tava.
- Now pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle.
- Pour a tsp. of ghee or oil over and around it. Let it cook for a minute until the bottom part has lightly browned.
- Turn with a spatula when crisp and flip onto the other side. Let it cook for another 30 secs.
- Take the dosa out and serve hot. Continue making dosas similar way with the remaining batter. Serve hot with chutney. I served with potato capsicum sabji.