Karikku Dosa is made with tender coconut shavings and tender coconut water from Kerala. This is a thin crepe that is white and lacy porous soft dosas.
Karikku means tender coconut in Malayalam and Karikinvellam refers to tender coconut water. So this dosa can also be called Ilaneer Dosa or Tender Coconut Dosa, very similar to the Neer Dosa from Karnataka. Kara
The other breakfast dishes for K that I had in mind were Kumbakonam Kadappa, Kalingana Polo, Khura a buckwheat pancake from Arunachal Pradesh which is the traditional breakfast for the people.
However, after coming across Karikku Dosa, I didn't think about anything else. One, getting a tender coconut is much easier than buckwheat now, second I was looking for recipes to add to my 101 Dosa Varieties.
Coming to the Karikku Dosa, there were two different recipes available on the internet. One that was fermented, the other an instant version. Since I was checking on Bharathy's recipe, I decided to go with the fermented version. The other version, though with similar ingredients, had cumin and shallots ground in the batter. Maybe for another day, I will make it as it is an instant version.
For today, it is a fermented Dosa with a spicy interesting side dish that made the whole breakfast experience so delicious.
Ingredients Used for making Karikku Dosa
Karikku Dosa is made with Raw Rice and you can use any regular raw rice for grinding.
Tender Coconut Shavings/meat, you can ask for a tender coconut that will have some flesh in it. Most times, the tender coconut is consumed for the water. So make sure you ask the vendor to give a coconut that some flesh in it.
The tender coconut water is also used for fermentation, so save both the flesh and water.
Baking Soda is added the day after the batter is fermented and almost before making the dosas. The batter has to be thin and enough soda has to be added, else you will end up with a rough dosa that's hard to eat.
Since the batter is thin, you mostly have to just pour a ladleful of batter and swirl the tawa around a bit for the batter to spread. After sprinkling oil, cover with a lid. Do not flip to the other side to cook.
Karikku Dosa ~ A to Z Indian Breakfast Dishes
- 3 cups Rice Raw
- 2.5 cups Tender Coconut Meat
- 1 cup Tender Coconut Water
- 1 tsp Baking Soda
- Salt to taste
- 2 tsp Sugar
- If you are planning this dosa for breakfast, then on the previous evening wash and soak raw rice for a couple of hours.
- Drain and grind the rice in a mixer/ grinder along with the tender coconut meat along with tender coconut water to a batter. This is very much similar to the regular Dosa batter.
- Transfer the batter to a vessel and let it ferment overnight.
- The next day morning add cooking soda, sugar, and salt to the fermented batter. Add more water if the batter is thick. Keep aside for 2 hours.
- The batter has to be smooth flowing.
- Heat a nonstick tawa, grease well and pour a ladle of batter and swirl around for the batter to spread on its own. Close it with a lid. Let the dosa cook on low flame for few minutes.
- Open the lid and ensure the top is cooked and soft. Do not turn over. Remove the dosa from the tawa griddle.
- Repeat the steps for the following dosas. Serve hot with chutney of your choice.
- I served with Shallot Coconut Red Chili Chutney