Cuisine: Karnataka state of Bharat
Sprouted coconut will have a ball-like formation inside the nut called as Coconut Ginna in Kannada. As the sprout grows in size, the coconut ginna also grows and finally occupies the entire space available inside. The nutrients available in the coconut meat and water will be transferred to coconut ginna. They have a sponge-like crunchy watery texture with slight sweetness. They are eaten either as it is or as part of various dishes.
Ingredients:
Coconut Amrutha / Thengina Ginna - 1
Grated Coconut – ½ cup
Brown rice – 2 cups
Salt – as required
Coconut oil – for frying the dosas
Method:
Wash and soak brown rice for 3 to 4 hours or overnight. Chop coconut Amrutha / Thengina Ginna into small chunks. Grind the soaked rice with chopped pieces of Coconut Amrutha, grated coconut, salt, and water. Grind into a smooth batter. The consistency of the batter must be flowy like our regular Dosa batter. Keep the batter aside and ferment for 3 hours. After fermenting, heat dosa tawa/pan. Pour a ladle of dosa batter on the center of the tawa or pan. Spread it evenly in a circular shape with the ladle. The thickness of the dosa should be a little thick. Drizzle a little oil around the edges. Once the dosa turns golden brown, flip to the other side and cook for 1 minute. Serve hot along with Joni Bella / Liquid jaggery or Coconut chutney.
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