Ilaneer dosa, tender coconut rice crêpes
A Kerala-style breakfast: raw rice soaked for two hours, mixed with tender coconut flesh, cumin, and salt, then cooked into dosas on a greased pan.
These dosas, which don’t require fermentation, are made with raw rice and the tender flesh of a young coconut, giving them a soft, slightly sweet texture.
Ingredients and directions
- Prep time10 min
- Cook time15 min
- Resting2 hr
- Total2 hr 25 min
- DifficultyEasy
- CostBudget
- Cooking methodstove
- Estimated cost$1.33 $0.67 / serving Estimated price; varies by store.
- Gluten-free
- Vegetarian
- Vegan
Ingredients
people
- $0.29
- $0.47
- $0.48
- $0.01
- $0.08
Prices from US supermarkets.
Directions
- Soak the rice for 2 hours.
- Drain it and mix it with the cumin, coconut, and salt to form a paste with the consistency of dosa batter. ≈ 4 min
- Lightly oil a hot dosa plate, spread a ladleful of batter, and cook the dosas on both sides.
The bill
Ilaneer dosa, tender coconut rice crêpes
- 100 g of uncooked rice$0.29
- 25 g of fresh coconut meat (or shredded coconut)$0.47
- 1 teaspoon of cumin$0.48
- salt$0.01
- a little bit of oil$0.08
Total$1.33
that's $0.67 per person
Estimated price; varies by store.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.