Coconut And Ginger Dosas With Warm Rum Syrup

April  5, 2012
3 Ratings
  • Makes 6
  • Rum Syrup
  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/4 cup rum
  • Coconut And Ginger Batter
  • 1 cup whole wheat flour
  • 2 tablespoons rice flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon sea salt
  • 1/2 cup fresh grated coconut
  • 3/4 inch piece of fresh cut ginger
  • 3 cardamom pods
  • oil for cooking
In This Recipe
  1. In a medium saucepan, stir together granulated sugar and water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat to medium low, simmer 3 minutes. Remove from heat. Stir rum into hot syrup and set aside.
  2. Combine whole wheat and rice flours in a medium sized bowl. Crush the cardamom pods, gather the seeds and discard the skin. Crush the seeds into a powder. Place brown sugar, salt, coconut, ginger, and cardamom in the carafe of a blender. Add just enough water - about 1/2 cup - to make blending possible and blend into a fairly smooth puree. Pour the puree into the flours and mix well with a wire whisk until smooth; add additional water as needed to make a moderately thick but pourable batter. Allow to rest covered for about 15 minutes to let the flours hydrate well.
  3. Heat a skillet or griddle on low to medium heat. Grease and add a ladle full of batter, while spreading the batter in a circle. Cook dosa until each side is golden brown. Serve with warm rum syrup. Just a light drizzle to compliment them.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Dessert's On Me
    Dessert's On Me

3 Reviews

LeBec F. April 6, 2012
yes, you would relibaly find cardamom in any dessert like this in India. Sorry I don't have a recipe for my suggestion. I would just take a standard creme anglaise(2 cups for instance) and add in 1 T.minced peeled ginger and 1/4 tsp.ground fresh cardamom seeds at the beginning, so they can steep in and flavor the creme as it cooks. Some chopped toasted pistachios would also be nice for texture!
Author Comment
Dessert's O. April 6, 2012
ive never made dosas before. im more of your basic pancake girl, but i thought i would give dosas a go. never thought to use cardamom. must be a staple?!? ive seen it in a lot of dosa recipes. anyways, do you have a recipe for cardamom ginger creme anglaise. ill have to try these with that. but, the rum syrup did compliment them. just a light drizzle, though.
LeBec F. April 6, 2012
hmmmmm yum! but what- No cardamom???
Man, I'm going to douse these babies in some serious cardamom ginger creme anglaise!!
thank you for the inspiration!