Name: Bannangayi Dosa /Tender (Young) coconut dosa recipe by Shri Kripa at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Ingredients: Tender coconut 1 (with thick flesh); Dosa rice 2 cups; Salt to taste

ABOUT Bannangayi Dosa /Tender (Young) coconut dosa RECIPE

When I was a little girl, my mom used to work and I used to spend the summer vacation at my grandparents’ house. I used to enjoy at the farm house by having an unlimited supply of Mangoes, tender coconut, pineapples etc. There used to be abundant supply of fallen young coconuts, also called ‘bannangayi’ which have much harder flesh than what we get in the normal tender coconut carts over . My aunt used to make a very tasty Dosa out of this and we used to relish this along with chutney and honey.

Instructions

Wash and soak dosa rice for 3 to 4 hours.
Grate or chop tender /young coconut and keep aside.
Grind soaked rice with grated young coconut by adding a little water, salt and make smooth paste.
This batter must be like our regular dosa batter and there is no need of fermentation. (You can make use of this batter straight away. Usually we prepare this batter in the morning itself.)
If you want to prepare this batter in the evening, to make the Dosa in the morning, you can store the batter in the refrigerator.
To prepare Dosa, heat iron dosa tawa. When it is hot, do not apply any oil.
You can pour one serving spoon of batter and make Dosa like our regular Dosa. Pour 1/2 tsp of ghee and close the lid.
When it becomes a little brownish, flip on the other side and cook. Serve with coconut and onion chutney or honey.

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