Summer is just round the corner for us, residing in India.
The season of hot n fiery Sun…the season for holidays…the season for jack fruits, mangoes, water melons ...the season for chilled drinks…
The street vendor with his heap of tender coconuts, busy chopping the head off the fresh green coconut, a dent on top with a straw inserted and the thirsty pedestrian enjoying nature’s very own drink with that natural fizz, is a common sight, so enjoyable, here.Generally the vendor scoopes out the tender coconut with much expertise using that natural spoon; the earlier chopped green piece from the coconut, passes over to be eaten as a post-drink option :)...
At the comfort of the home, the soothing 'tender coconut water' gets consumed leaving behind the tender white flesh unconsumed. I mostly use them up for making these light and healthy Karikku Dosas for breakfast which take up comparatively amount of oil while cooking.
Srivalli, this is specially posted for your Dosa Mela :) .Hearty Congrats on your 1 Lakh mark!!.
Mansi - so sweet of you to approve this for WBB - Balanced Breakfast, you are hosting for the month..Thank you :)
Raw rice- 3 cups
The white tender part, scraped out- from 4-5 tender coconuts ( transparent meat is the best. It should fill at least 2.5 cups for the above measurement of rice)
Tender coconut water - 1cup +/-
Cooking Soda- 1tsp
Wash and soak raw rice for a couple of hours.Drain and grind the rice in a mixie along with the tender coconut meat which you scraped and with required amount of tender coconut water to a batter (just as you prepare regular Dosa/Idly batter).
The next day morning add cooking soda, sugar and salt to the fermented batter. Add more water if necessary so as to make Dosas.Keep aside for 2 hours.
Heat griddle, grease all over and pour round the batter on it, not too thin. Close it with a lid.Let the flame be steady and medium.
Wait for a few seconds.Open the lid and ensure the top is cooked and soft.Do not turn over.Remove the dosa from the griddle.Repeat the steps for the following dosas. Serve hot with chutney of your choice.
Note: The process of fermentation works perfect with Indian climatic conditions ( just as for the batters of regular Idly/ Dosa) which require natural fermentation.Please proceed the same way to ferment the batter for Karikku Dosas as well, if you reside outside India, provided the temp conditions are different from that of India.
Recipe Courtesy-Mrs Beena Kannan, MD, Seematti Textiles, one of my relatives :).
Coconut-Red Chilly Chutney
Grated coconut- 1 cup
Tamarind paste- ½ tsp (or a one inch piece of fresh tamarind)
Dried Red chillies-4-5
Ginger-half inch piece
Mustard seeds-1/4 tsp
Shallots-chopped very fine-a tsp
Hing-a fat pinch
Curry leaves-a few
Grind the Coconut, red chillies, shallots, ginger and tamarind together with enough water to make the chutney.
To season, heat oil in a small pan, splutter mustard seeds, fry till brown the shallot bits, add the hing and throw in the curry leaves.Pour this over the ground chutney and combine.Check salt and bring the the desired consistency by adding water if needed.Serve this with any Dosa or Idly.
While this dosa itself contains 'coconut' as one of its main ingredients, mostly a dip or a chutney that accompanies should be devoid of the same coconut. Anyway for a lady grown up in a land of coconut trees it's hard to resist coconuts here in the dip as well.This is a basic recipe of chammanthi in Kerala Cuisine.
But I would strongly suggest you to carry on with a dip of your choice.
This Fiery-red 'chilly-tomato-garlic' dip went very well with the Karikku Dosa.
As you see, this was shot in a careless way, casually while trying the irresistible combo and pls accept my apologies for not typing down the recipe, in this post ;) ..