Cotton-Soft RED RICE COCONUT DOSA | No Oil, No Urad Dal, No ENO, No Soda | Healthy Coconut Dosa recipe
Red Rice- beautiful grains with a reddish tinge that are packed with Iron, Vitamins and Fibre. Whether you want to cut down your fat or to regulate the body cholesterol & blood sugar level, Red Rice helps you achieve the target. The earthy taste of the red grains would be friendly to most of the Indian recipes, and this particular Coconut Dosa recipe is not an exception.
Healthy recipes are always welcomed in my kitchen, and I love to keep them purely healthy taking no disturbance from any chemicals. These Red Rice Coconut Dosas show off pinkish tint in the way it is being loved, show off the porous texture in the way it is being invited and are totally soft & spongy in the way it is being liked by everyone.
The two main ingredients that rock in the play are Red Rice and Coconut. Though these two rock stars could be enough to get the recipe right, I add some Rice flakes/Poha to get the perfect texture, and a few Fenugreek seeds to help in the fermentation process. To make the Red Rice Coconut Dosa chemical-free, one has to wait for the batter to get fermented naturally. Oh, Come on! It's not a big deal. If we prepare the batter before sleep, the fluffy fermented batter would be ready when we wake up (just like the usual Dosa batter!).
The earthy taste of the Red Rice and the coconutty feel from the fresh coconut would be highly satiating with a complete package of taste, flavour, and health. These health-packed spongy thing pairs quite well with coconut chutney and any coconut-based curries. My sweet kid used to have it without any sides as she falls in the rich coconut flavour, and the naturally sweet taste of the Coconut Dosa.
Let's feature the Specialties of Red Rice Coconut Dosa:
No Urad Dal:
Unlike the usual Dosa batter, Urad dal is completely skipped in the recipe.
These pinkish spongy Dosas need no oil to get cooked. Except greasing the Tawa, oil has no role to play in this recipe. Worth a shot! Way to get it more healthy.
No ENO and Soda:
Usually, when the batter is not allowed to get fermented naturally, some chemicals like ENO or Baking Soda come into play to attain the softness. Here, no chemicals are used as the batter is allowed to get fermented naturally.
Less Cooking Time:
Happy to say, there is no need to flip the Dosa, and there is not any need to cook the Dosa for a long time. It's just a 'less than a minute' job to prepare a single Dosa. So, a perfect Fatafat Dosa to prepare on a jiffy day.
Few Tricks to get the perfect Coconut Dosa:
- Soak the red rice for at least 4 hours to grind it into a fine paste. The more time it is getting soaked, the better it's gonna get ground.
- The fine batter paves the way for the best coconut dosa. So, use either a mixer or grinder to get a fine paste-like texture.
- The batter should be neither too runny nor too thick. So, adjust water accordingly.
- The batter has to be fermented well for about 8 hours in a warm place to get the cotton soft coconut Dosa.
- Make sure you soak the Fenugreek seeds along with the red rice that helps in the fermentation process. Also, add salt before fermentation to help fasten the fermentation process.
- Though adding red rice flakes is optional, they give a spongy and porous texture to the coconut dosa.
The wholesome Red Rice Dosa with cotton soft & spongy texture and the right amount of coconut flavour is coming through this post. Furthermore, the prepared batter can be stored in the refrigerator and used for the next two to three days.
If you are interested in healthy red rice and coconut related recipes, I suggest visiting these recipes from my cookbook.
Have you tried this recipe?
If so, take a snap & tag '@packthesnack_' on Instagram.
⏲ Cooking Time: 1 minute per Dosa
🍴 Servings: 6 to 7
The healthy, coconutty, cotton-soft dosa prepared with two main ingredients, Red Rice and Coconut without adding ENO and Soda.
Cotton-Soft RED RICE COCONUT DOSA
- Red Rice - 1 cup
- Fresh Coconut - 3/4 cup
- Red Rice Flakes/ Red Poha - 1/3 cup
- Fenugreek seeds - 1 tsp
- Crystal Salt - 1 tbsp
- Soak red rice, red rice flakes, and fenugreek seeds in enough water for at least 4 hours or until soaked very well.
- Grind the soaked ingredients along with coconut, salt and water to make a fine paste.
- Adjust the consistency of the Dosa batter by adding more water if needed.
- Allow the batter to get fermented in a warm place for about 8 hours.
- Mix the fermented batter and scoop out a ladle full of batter.
- Pour the batter onto a greased Tawa and spread it a little.
- Close with a lid and cook for a minute.
- The cotton-soft coconut Dosa is ready now.
Stay Connected on YouTube, Facebook & Instagram(@packthesnack_)!
Step-by-Step Procedure with Pictures
How to Make?
- Take a cup of raw red rice in a bowl.
- Add one-third cup of red rice flakes to the same bowl. I add thick red Poha here. A thin variety of red Poha can also be added.
- Add a teaspoon of Fenugreek seeds to the same bowl.
- Wash the ingredients very well. It's good to wash them twice or thrice to remove the lingering dirt.
- Soak the ingredients in enough water for at least 4 hours. The ingredients have to be soaked very well to get the fine batter.
- Transfer the soaked ingredients to a mixer jar.
- Add a three-fourth cup of freshly shredded coconut to the mixer jar.
- Also, add a tablespoon of crystal salt to the mixer jar.
- Blend all the ingredients to form a coarse mixture.
- Add a cup of water to the mixer jar.
- Grind the ingredients into a fine paste.
- Now, adjust the consistency of the batter by adding more water if needed.
- The batter should be neither too runny nor too thick.
- Allow the batter to get fermented for 8 hours in a warm place. If the weather is cold, the fermentation may take a few more hours to complete.
- Once the batter has fermented well, gently mix it.
- Grease the Tawa with oil.
- Pour a ladle full of batter onto the Tawa, and spread it a little.
- Close with a lid and cook for a minute.
- Open the lid, and take the coconut Dosa with the help of a spatula.
- Serve the Red Rice Coconut Dosa very hot with coconut chutney or any coconut-based curry.
- Allow the batter to ferment well before making Dosa as the well-fermented batter tends to yield cotton-soft Coconut Dosa.
- After pouring onto a Tawa, spread the batter to a little extent to get it cooked quickly.