Wash and Soak dosa rice, fenugreek seeds and urad dal for 6 to 8 hours or overnight. Drain it and keep aside.

Soak tamarind in hot water for 15 mins.

Make thin slices of breadfruit and keep it aside.

Grate the half coconut completely. Grind coconut, coriander seeds, cumin seeds, red chilly, jaggery, tamarind and salt coarsely by adding water in steps.

Add soaked rice, fenugreek seeds and urad dal mixture to the above coconut masala and grind to fine paste. Add water in steps while grinding. The consistency of the batter should be just like normal dosa batter. Transfer the batter to a bowl.

Heat a dosa skillet and spread a tea spoon of oil using coconut coir. Dip thin slices of breadfruit in the batter. Arrange the coated breadfruit slices on the skillet in circular dosa fashion as shown in the picture below. Cover the skillet with lid and cook in low flame for 2 mins, then turn the dosa and let it cook for a min.

Repeat the process with rest of the breadfruit slices and batter.

Breadfruit dosa is ready to be served with butter or honey. It can also be consumed as is without any side dish.

Make breadfruit slices as thin as possible. While arranging the batter coated slices you can start from the center and continue outwards too. The slices should touch each other and finally you can fill the gaps with batter.