Dosa Kheer

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • For Dosa:
  • 1 cup - par boiled rice
  • 1 cup - grated coconut
  • 3 tbsp - jaggery powder
  • 1/2 tsp - salt
  • ghee to brush the pan
  • For Kheer:
  • 2 coconut, large
  • 1.5 cup - jaggery, powdered
  • 2 tbsp - rice flour
  • 1/2 tsp - cardamom powder
  • cashew nut pieces roasted in ghee to garnish

How to Make Dosa Kheer

  • Wash and soak the rice in water for 3 hours.
  • Drain and grind with grated coconut and jaggery, with fresh water, to make smooth batter, of soft pouring consistency.
  • Heat a non stick dosa pan. Brush with ghee.
  • Drop table spoons full of batter on it to make tiny dosas. (do not spread)
  • When the under side is cooked, turn over the dosas and cook the other side.
  • Cook all the batter thus and keep aside.
  • Grate the coconuts for kheer and extract 2 cups of first milk and 1 cup of second milk.
  • Heat 1 cup of water and add jaggery.
  • Stir on low flame till jaggery is dissolved.
  • Strain the liquid through a thin cloth.
  • Simmer the strained syrup for 5 minutes.
  • Mix the rice flour with second coconut milk and add to the jaggery syrup.
  • Simmer for 2-3 minutes till the mixture thickens.
  • Add the first coconut milk.Just as the mixture begins to boil, remove from fire.
  • Stir in the cardamom powder.
  • About 5 minutes before serving, gently drop the dosas in the kheer.
  • Let them soak for 5 minutes and serve the kheer warm, garnished with roasted cashew nut pieces.