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Showing posts from December, 2013

Tender Coconut Dosa

Last month, as Alter Idem turned four, I realised that so far, I have not written anything about cooking. Maybe, I should count this one as a post with some cooking.... Actually, cooking is such an inexhaustible topic that I know what I'll do. Whenever I feel like writing a post, and can't think of something interesting, I'll share an indigenous recipe......  I'll begin with my all-time favourite dosa - the Tender Coconut Dosa. To serve about 2-3 people, you will need 3 cups of rice - washed and soaked for a couple of hours; 2 1/2 to 3 cups of tender coconut pieces - the kind that's too raw to be used in dishes and too fleshy to be eaten as it is; salt to taste. Grind all the ingredients to a fine batter. Add enough water to arrive at a paint-like consistency.    This batter shouldn't be allowed to ferment. In fact, the left-over batter should be immediately refridgerated.  Spread the batter evenly on a warm griddle. Cover with a li