narayal dosa recipe – Soft & Lacy Coconut Crepes

By dipty jha• January 15, 2026• 👁 6 views

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Description

Narayal Dosa (नारियल डोसा) is a light, soft, and melt-in-the-mouth thin crepe made with rice and fresh coconut.

Ingredients

• 1½ cups raw rice ( sona masuri, kolam or any short-grain rice works best)
• ½ cup fresh grated coconut (nariyal ka khopra – use fresh for best taste)
• 1 tsp salt (or as per taste)
• Water (as needed – batter should be very thin like milk consistency)
• Oil or ghee (just a few drops for each dosa)

Method

1. How to Make Narayal Dosa – Step by Step
2. Wash the rice 2–3 times nicely until water runs clear. Soak it in plenty of water for 4–5 hours (or overnight for softer result).
3. Drain the water completely. Put soaked rice + grated fresh coconut + salt into a mixer grinder.
4. Add water little by little and grind to a super smooth paste. The batter should be very thin — almost like thin buttermilk or coconut milk consistency. (If it’s thick, dosa will become thick & not lacy.)
5. Check consistency: When you pour batter from ladle, it should flow freely like water. If needed, add more water now. Taste and adjust salt.
6. Let the batter rest 15–20 minutes (optional but helps).
7. Heat a non-stick tawa or iron dosa tawa on medium flame. No need to make it super hot like regular dosa.
8. Sprinkle few drops of water on tawa — it should sizzle. Wipe with a cloth or half-cut onion (traditional way to season).
9. Take a ladle full of batter. Pour from little height in circular motion starting from outside to center (don’t spread like normal dosa — let it spread naturally). It will look very thin and lacy with tiny holes — that’s perfect!
10. Drizzle ½ tsp oil or ghee around edges. Cover with lid for 1–2 minutes. Cook only on one side — no need to flip. Edges will lift slightly when done.
11. Gently loosen and fold into half or roll it. Make all dosas same way. Don’t stack hot dosas directly — they stick. Place on plate with gaps or use banana leaf.
12. Tips for Perfect Narayal Dosa Every Time
13. Fresh coconut is magic here — frozen works but fresh tastes 10x better.
14. Batter too thick = thick & hard dosa. Too thin = tears. So adjust water carefully.
15. First 1–2 dosas usually stick — practice makes perfect.
16. Keep flame medium-low. High flame makes them brown & crispy (which some people like too).
17. No fermentation = instant recipe. Batter stays good in fridge for 1–2 days.
18. Serving Suggestions
19. Hot Narayal Dosa + fresh coconut chutney (nariyal ki chutney) is classic combo. Also tastes amazing with:
20. Red garlic chutney
21. Vegetable sagu / kurma
22. Chicken or mutton curry (coastal style)
23. Sambar

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