Coconut Dosa/Elaanji
A simple and delicious snack perfect for enjoying with a cup of tea.
Ingredients
- 2 cups All purpose flour
- 0.25 teaspoon Salt
- 2 tablespoons Ghee (Divided for use in dosa and filling)
- 0.25 teaspoon Turmeric powder
- 2 units Eggs
- 2 cups Coconut, grated
- 0.5 cup Sugar
- 1 teaspoon Cardamom powder
- 6 units Cashew nuts
- 6 units Raisins
- 0.5 cup Water (Adjust as needed for batter consistency)
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Instructions
- 1In a pan, heat 1 tablespoon of ghee over medium heat. Add the cashew nuts and raisins, frying until golden. Stir in the grated coconut, sugar, and cardamom powder. Cook for 5 minutes, stirring occasionally, until the mixture is well combined and fragrant. Remove from heat and set aside.
- 2In a mixing bowl, combine the all-purpose flour, salt, and turmeric powder. Beat the eggs and add them to the mixture. Gradually add water, mixing until a smooth batter forms. The batter should be of medium consistency, not too thick or too thin.
- 3Heat a dosa pan over medium heat and lightly grease it with ghee. Pour a ladleful of batter onto the pan, spreading it evenly to form a thin dosa. Cook until the edges begin to lift and the surface is cooked through. Repeat with the remaining batter.
- 4Place a portion of the coconut filling onto each dosa and fold it neatly. Serve immediately.
