Rice-Coconut Dosa 

Not every dosa needs a side dish – some carry all the flavor you need right in the batter. And if you’ve ever had rice-coconut dosa, known locally as Tottupuratti, you’ll know exactly what I mean.

This is a traditional Kerala breakfast that feels almost too simple for how delicious it turns out. Made with just soaked raw rice, grated coconut, a touch of salt, a few shallots, and a bit of cumin, it’s a recipe that doesn’t ask for much – just a bit of patience and a hot pan.

The rice needs at least two hours of soaking, long enough to soften and take in some water. Then it’s ground with fresh coconut into a slightly coarse batter – not too fine – and mixed with finely chopped shallots and cumin seeds for that burst of aroma and flavor. No fermentation. No complicated process. Just ladle, spread, and sizzle.

What comes off the pan is thick and crispy, golden brown at the edges, soft in the center, and full of flavor. The sweetness of coconut, the bite of shallots, the earthy pop of cumin – it all comes together in a way that makes you forget about chutneys or sambar.

Honestly, this dosa is so tasty you don’t think of curry at all. But if you really want to have something on the side, a little bit of pickle or a spoon of moru kootan – that thick, spiced buttermilk curry – is all it needs. That combo? It’s perfect. And I say that as someone who could eat this every day.

Tottupuratti isn’t something you see in restaurants or written on menus. It’s a dosa that belongs in kitchens, passed down without recipes, made on cast iron pans with practiced hands. It’s simple, it’s honest, and it’s one of Kerala’s many quiet treasures.

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Crispy

Rice-Coconut Dosa 

Author: Ushadevi Cooking Method: Frying, Grilling Cuisine: Kerala Courses: Breakast, Dinner, Snacks, Vegetarian

Prep Time 2 hrs Cook Time 15 mins Total Time 2 hrs 15 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cup Raw rice
• 1 ¹⁄₂ cup Grated Coconut
• 5-6 Shallots
• ¹⁄₂ teaspoon Cumin seeds,
• Salt and Oil as required

Instructions

1. First, soak rice for at least 2 hours. Drain the water and keep the rice aside.
2. In a blender, add the soaked rice, shallots, cumin seeds, and enough water. Grind it into a thick, smooth batter.
3. Add grated coconut and salt to the batter. Mix everything well.
4. Heat a pan and add a teaspoon of oil.
5. Pour a ladle of batter onto the pan, spread it gently, and cook both sides in a little oil until slightly crisp.
6. Now your Rice Dosa is ready. Serve hot with chutney powder or any curry of your choice.