Kheer Dosa

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 6 to 8 servings
Ingredients
For The Dosas

• 1 cup grated coconut
• 3 tbsp grated jaggery (gur)
• 1 cup par-boiled rice (ukda chawal) , washed and soaked and drained
• 1/2 tsp salt
• ghee for cooking

For The Kheer

• 2 large sized coconut , grated
• 1 1/2 cups grated jaggery (gur)
• 2 tbsp rice flour (chawal ka atta)
• 1/2 tsp cardamom (elaichi) powder
• roasted cashewnuts (kaju) for garnishing

Method
For the dosas

1. Combine all the ingredients and blend in a mixer to make a smooth batter of pouring consistency.
2. Heat a non stick tava and grease it with little ghee.
3. Pour a spoonful of batter on the hot tava and spread to make a small dosa.
4. Cook the dosa till they turn golden brown in colour from both the sides.
5. Prepare few dosas repeating the steps above and keep aside.

For the kheer

1. Extract the milk from the coconuts and keep aside. Divide the milk into 2 equal portions and keep aside.
2. Heat 1 cup of water in a deep pan and add the jaggery. Cook on a slow flame till the jaggery dissolves completely.
3. Strain using a muslin cloth and simmer on a slow flame for 5 minutes. Keep aside.
4. Combine the rice flour with one portion of the coconut milk and add this mixture to the jaggery syrup and mix well.
5. Cook on a slow flame for 2-3 minutes till the mixture thickens.
6. Add the remaining portion of coconut milk and when the mixture starts boiling, remove from the flame and keep aside.
7. Add the cardamom powder and mix well.

How to proceed

1. Before serving, gently drop the prepared dosas in the kheer.
2. Let them soak for 5 minutes and serve the kheer warm, garnished with cashewnut pieces.