Karikku dosa, also known as tender coconut dosa, is a delicious and unique variation of the traditional South Indian dosa. It incorporates tender coconut pulp or flesh, lending it a refreshing flavor. Here’s a simple recipe to make Karikku dosa:
Ingredients:
- 1 cup dosa rice (parboiled rice)
- 1/2 cup grated coconut
- 1/2 cup tender coconut flesh (karikku)
- 1/4 cup cooked rice
- Salt to taste
- Water, as needed
Instructions:
- Preparation:
- Wash the dosa rice thoroughly and soak it in water for about 4-6 hours or overnight.
- Once soaked, drain the water completely.
- Grinding:
- In a blender, add the soaked dosa rice, grated coconut, tender coconut flesh (karikku), and cooked rice.
- Grind them together to form a smooth batter. Add water as needed to achieve a pouring consistency.
- Transfer the batter to a bowl.
- Fermentation:
- Cover the bowl with a clean cloth and allow the batter to ferment for about 6-8 hours or overnight. Fermentation time may vary depending on the temperature of your surroundings.
- Seasoning:
- After fermentation, add salt to the batter and mix well.
- Making Dosa:
- Heat a non-stick dosa tawa or skillet over medium heat.
- Once the tawa is hot, pour a ladleful of the batter onto the center of the tawa.
- Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
- Drizzle some oil or ghee around the edges of the dosa.
- Cook the dosa until the edges start to turn golden brown and crispy.
- Flip the dosa and cook the other side for a few seconds.
- Remove the dosa from the tawa and serve hot.
- Serving:
- Serve the Karikku dosa hot with your favorite chutney, sambar, or a simple coconut chutney.
Enjoy your delicious and refreshing Karikku dosa!
Note: You can adjust the consistency of the batter by adding more or less water while grinding. Additionally, you can add a pinch of baking soda to the batter just before making dosas for extra fluffiness, but this is optional.
