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Coconut Flour Dosa

This dosa is made from a fermented coconut flour batter, resulting in a crispy, golden crust with a slightly nutty aroma. The dish uses simple mixing and griddling methods, producing a gluten-free, grain-free breakfast item with a delicate, crunchy texture and appealing appearance.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup coconut flour fermented
  • 1 cup water adjust for batter consistency
  • 0.5 teaspoon salt
  • 1 tablespoon oil for cooking

Equipment

  • Mixing bowl
  • Non-stick Skillet or Griddle
  • Spatula

Method
 

  1. In a mixing bowl, whisk together the fermented coconut flour and salt until evenly combined.
  2. Gradually pour in water while stirring, mixing until you achieve a smooth, pourable batter with a slightly thick consistency.
  3. Let the batter rest for a few minutes; it will thicken slightly, allowing the coconut flour to hydrate fully.
  4. Heat a non-stick skillet or griddle over medium heat and brush lightly with oil until shimmering.
  5. Pour a ladleful of batter onto the hot skillet, spreading it out gently with the back of the ladle to form a thin, even circle.
  6. Cook the dosa for about 2-3 minutes, or until the edges start to turn crispy and golden brown, with bubbles appearing on the surface.
  7. Carefully flip the dosa using a spatula and cook for another 1-2 minutes on the other side until evenly crisped.
  8. Remove the dosa from the skillet and place it on a plate; repeat with the remaining batter, adding more oil as needed.
  9. Serve the coconut flour dosas hot, with your favorite condiments or sides.