Kanchipuram Dosai, also known as Kancheepuram Dosa, is a South Indian specialty dosa that's crispy on the outside and soft on the inside. It's flavored with cumin, black peppercorns, and coconut, making it a delicious and unique dosa variety.
Ingredients: 1 cup rice flour. 1/4 cup urad dal black gram flour. 1/4 cup semolina rava. 1/2 tsp cumin seeds. 1/2 tsp black peppercorns. 1/2 tsp grated ginger. 1/4 cup fresh coconut, grated. A few curry leaves, finely chopped. Salt to taste. Water as needed. Oil for greasing and cooking.
Instructions: In a mixing bowl, combine rice flour, urad dal flour, semolina, cumin seeds, black peppercorns, grated ginger, grated coconut, chopped curry leaves, and salt. Gradually add water and mix to form a smooth batter. The consistency should be like regular dosa batter. Let it rest for 30 minutes. Heat a dosa tava griddle and grease it with a little oil. Pour a ladleful of the dosa batter onto the hot tava and spread it in a circular motion to form a thin dosa. Drizzle some oil around the edges of the dosa and cook until it turns golden brown and crispy. Flip the dosa and cook the other side until it becomes crisp as well. Serve hot with coconut chutney or tomato chutney.
Prep Time: 40 minutes
Cook Time: 20 minutes
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