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Home » DOSA RECIPES » Thengai dosai recipe | Easy south Indian breakfast

Thengai dosai recipe | Easy south Indian breakfast

October 10, 2016 by Raks Anand 13 Comments /

coconut dosa recipe
Rice and urad dal soaked and ground coarsely with chilli to a spicy dosa. Very easy and delicious too. I learnt this recipe from my friend Roopa who have shared besan chutney earlier. I just followed her recipe as she sent me and turned out really good. I could not stop eating this one and really loved this. Will make this often. Check out my chutney recipes.

Thengai dosai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 Hrs (soaking)   |  Cook time: 30 mins   |  Serves: 6

Click here for cup measurements

Ingredients

Raw rice (I used ponni) – 1 cup


Urad dal – 1/4 cup


Onion – 1


Red chilli – 6


Asafoetida – 1/4 tsp


Coconut, grated – 1/2 cup


Coriander leaves – 1/4 cup


Salt – as needed


Method

  1. Wash and soak rice and urad dal together for 3 hours. First grind red chilli, asafoetida and salt together coarsely. 
  2. Drain and add rice, dal to the mixer and grind to a coarse batter with coconut, little water.
  3. Adjust water consistency to thin and add finely chopped onion, coriander leaves. Mix well.
  4. Heat tawa and drizzle with little oil. Pour the thin batter with a ladle over the hot tawa, first as an outer ring and then fill it as shown in the picture. Cook each side for a minute or until golden in colour.

Note

  • I added garlic as she told in the original recipe, but I felt as there is onion and asafoetida, it is enough for this dosa. Though I tried with garlic, my vote is without garlic. But if you want, you can add 3 flakes for this recipe.
  • Add enough oil while cooking, otherwise will turn out dry.
  • Should be made as soon as we grind, no need to ferment.
  • Red chillies can be added without being hesitant, it won’t be spicy. 

Serve hot with red chutney or any of your favorite chutney.
Thengai dosai

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Filed Under: DOSA RECIPES

Previous Post: « Chana masala pasta recipe | Indian style pasta
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Reader Interactions

Comments

  1. Deepa

    October 13, 2016 at 6:20 am

    Seems easy and tasty. Will surely try this one!

    Reply
  2. Subashini N

    October 13, 2016 at 6:20 am

    Hope you are back from your vacation Raji.Never heard of this dish.looks very easy to prepare…also since the texture looks more like adai i am sure to try it out:)

    Reply
  3. Happy's Cook

    October 13, 2016 at 6:20 am

    Never heard about this dosa and it looks delicious…The bright orange color batter is inviting me to try…

    Reply
  4. Anu Bhat

    October 14, 2016 at 12:14 am

    Super Dosa ,just tried today for dinner

    Reply
  5. Padma

    November 30, 2016 at 11:14 am

    Tried this yesterday for dinner…super hit..it was neither like dosa not adai…between those two…nice taste..thank u raks

    Reply
  6. dhaarani rajesh

    January 13, 2017 at 12:25 am

    Can I use either sona masoori or idli rice? It looks delicious:)

    Reply
  7. Raks anand

    January 13, 2017 at 12:40 am

    Sure, you can do that 🙂 Thanks

    Reply
  8. FEM'S PARADISE

    January 24, 2017 at 2:20 pm

    Nice

    Reply
  9. Ramaa Lakshman

    July 7, 2017 at 11:41 pm

    Hi
    By mistake my mom soaked 3 cups raw rice instead of idly rice. Can I grind this by increasing the ingredients accordingly? Can we store this batter for 2-3 days?

    Reply
  10. Raks anand

    July 7, 2017 at 11:44 pm

    Yes you can keep the batter in fridge sure. Make sure to store in different containers so that you take out only the needed amount out.

    Reply
  11. Jayanthi Raman

    March 20, 2018 at 4:21 pm

    Dosa looking tempting…wanna try it soon

    Reply
  12. Saranya

    July 24, 2020 at 10:49 pm

    Hi queen of cooking.. I tried this thengai dosa and it turned out to be awesome.. thanks much

    Reply
    • Raks Anand

      July 25, 2020 at 10:36 am

      Aww, thank you so much 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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