Come December, coconuts start sprouting and in our native, Agricultural background people will become so busy with seasonal activities. Usually December –January is the time frame to make coconut oil. First thing of the process starts by removing all the coconuts from the attic, where it was stored after each harvest.
Then comes, removing outer husk and inner fibre. Third job is breaking each and every coconut from the lot. This is the time; we find lots of sprouts, inside the coconut and these sprouts are so tasty to eat and spongy in texture.
Sprouted Coconuts or coconut sprouts are the edible spherical sponge-like cotyledons of germinating coconuts. They have a crunchy watery texture with a slight sweetness. They are eaten in coconut-growing countries either as is or as part of various dishes. We call it as munge, “sprout” which is a default name of coconut sprout and dosey which we prepare out of it is “Munge dosey”
People eat it as it is or make some delicacies. One of such item is Coconut sprout Dosa, which is very delicious and it has a mild earthy flavour. When I went last month to my native, my mom in law gave me some coconuts and one of the coconuts was sprouted and I felt so happy to see this sprout. First thing that came to my mind was this Dosa and I felt Nostalgic by thinking of my childhood.
Dosa rice – 2cups
Coconuts sprout -1 ( if you have 2 sprouts, no need to add grated coconut)
Grated Coconut – ½ cup
–Wash and soak Dosa rice for 3 to 4 hours. Chop coconut sprout in to small chunks.
-Grind soaked rice with chopped pieces of 2 sprouts, or one sprout with grated coconut by adding little water and salt.
-Make smooth paste. This batter must be like our regular Dosa batter and there is no need for fermentation.
-You can make use of this batter straight away. Usually we prepare this batter in the morning itself.
-If you want to prepare this batter in the evening, to make the Dosa in the morning, you can store the batter in the refrigerator.
-To prepare Dosa, heat iron Dosa tawa. When it is hot, don’t apply any oil .
-You can pour one serving spoon of batter and make Dosa like our regular Dosa. Pour ½ tsp of ghee and Close the lid. Or make little thinner batter and pour like a Neer Dosa or rawa Dosa.
-When it shows little brownish spots here and there, flip the side, cook upper side and serve with Coconut and onion chutney or honey or liquid jaggery syrup with ghee.
Note: If you have more than one sprout, no need to add grated coconut while grinding. Instead of one sprout, use two.
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