October 12, 2013

Kamut Coconut Dosa



All of you might be familiar with Kamut in the form of puffed Kamut. It is a nutritious ancient variety of wheat berries. Khorasan wheat was the original name, attributing it to the Khorasan region where it was grown in ancient times.  It has a very distinct nutty flavor compared to wheat and is rich in minerals like magnesium and zinc, and also high in protein and dietary fiber.  Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies. All reasons to add it to my list of whole grains to experiment with. 




This one is inspired by Rice coconut dosa , favorite quick breakfast from my mom's family. Grains are soaked overnight and then ground with coconut to make instant non-fermented version of dosas.




  • Kamut - 1 cup
  • Shredded coconut - 3/4 cup
  • Cumin seeds - 1 tsp
  • Sea salt - as per taste
  • Black pepper corns - 1/2 tsp (optional)


  • Soak the grains overnight in 3-4 cups of water.
  • Grind them with coconut, cumin and salt to a five batter to a pancake consistency.
  • Heat griddle and wipe with a pat of coconut oil.
  • Pour 1/4 cup of batter and spread with back if the spoon. Cook till the sides are firm and easily comes off the griddle in about 45 seconds. Flip and cook on the other side also for the same amount of time.








  • This will make about 12 dosas.
  • Serve hot with Kadala curry. Enjoy :)




2 comments:

  1. I googled recipes with Kamut last night as I got one from thrive market. This came up on google and immediately soaked some last night had dosa this morning turned up awesome . I made tomato chutney with it. Thanks for recipe super quick n yummy

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    1. Thanks Ashwini, for stopping by and giving the feedback. Glad you liked the dosas!!

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