Kappa Rotti – thick, non-fermented, oil-free dosa, a culinary gem from Mangalore.
Kappa Rotti also known as Vodu Dosa is a non-fermented dosa made with rice and coconut. These dosas are thick in the centre and crispy on the sides.
At the risk of sounding repetitive, I am writing again that Mangalore being a coastal town, there are umpteen number of dishes made with rice and coconut. Right from breakfast to dinner, from savoury to desserts, the combination of rice and coconut are often seen in Mangalorean dishes. Kappa Rotti is another such recipe which makes use of rice and coconut.
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About Kappa Rotti
Kappa Rotti is a popular Mangalorean breakfast dish. It is a type of thick dosa made with rice and coconut. The batter for this dosa is not fermented and the highlight of this recipe is that these dosas are oil-free. Kappa Rotti is known for its unique texture. The dosas are soft in the centre and crispy on the sides. Traditionally, these dosas are made on a clay tawa which is known as Vodu in Tulu (local language spoken in Mangalore).
To make Kappa Rotti, rice is soaked overnight or for 5 to 6 hours. The soaked rice alongwith coconut and a small quantity of cooked rice is blend into a smooth paste. Addition of cooked rice while grinding makes the dosas soft. The batter does not need to rest or ferment. Dosas can be made immediately. Ladleful of batter is poured on to the hot clay tawa and is cooked covered. The dosas are cooked only on one side without flipping. It is fascinating to see the dosas forming pores on them without a fermented batter.
Kappa Rotti is generally served for breakfast. It can be served with coconut chutney or just with a dollop of butter. The addition of coconut makes the dosa very tasty and hence can be served on its own with tea. If serving for brunch/lunch, it can also be paired with chicken curry or fish curry.
List of ingredients
For Kappa Rotti
Rice, Coconut, Cooked rice and salt
For Coconut chutney
Coconut, coriander leaves, green chillies, garlic, tamarind and salt
Step-wise recipe with pictures
Wash and soak rice overnight or for 5 to 6 hours.
Transfer soaked rice to a mixer jar. Add freshly grated coconut.
Add cooked rice, salt and little water.
Blend to a fine paste.
Add water as reuired to adjust the consistency. The batter should neither be very thin nor very thick.
Keep the batter aside till we make coconut chutney. For coconut chutney, Blend coconut, coriander leaves, green chilly, garlic, tamarind, salt with little water to a fine paste. Keep aside.
Heat a clay tawa (Vodu).
Pour a ladleful batter into the centre of the tawa. Do not spread the batter.
Once pores start forming on the dosa, cover the pan with a lid and cook on low flame.
Do not flip the dosa. Kappa rotti is cooked only on one side. Once cooked, remove from the pan.
Likewise, make dosas with the remaining batter.
Serve hot with coconut chutney.
Note: Instead of cooked rice, you can even use flattened rice (poha). If using thin poha, you can directly grind with the rice. But if you are using thick poha, you will need to soak it in water for 30 minutes before grinding with the rice.
In case you do not have the clay tawa, this can be made in a cast iron/non-stick tawa too.
Recipe Card
Kappa Rotti | Kappa Rutti | Vodu Dosa
Ingredients
For Kappa Rotti
- 1 cup of dosa rice
- ½ cup freshly grated coconut
- 2 tbsp cooked rice
- salt to taste
For coconut chutney
- 1 cup fresh coconut, grated
- 1/2 cup fresh coriansder leaves
- 2 green chillies, roughly chopped
- 2 cloves of garlic
- a marble sized ball of tamarind
- salt to taste
Instructions
- Wash and soak rice overnight or for 5 to 6 hours.Â
- Drain the water and transfer soaked rice to a mixer jar.
- Add freshly grated coconut, cooked rice, salt and little water.
- Blend to a fine paste.Â
- Keep aside until you make coconut chutney.
- For coconut chutney, blend coconut, fresh coriander,green chillies, tamarind, garlid, salt and little water to a fine paste. Keep aside.
- To make the kappa rotti, heat the clay tawa.
- Pour a ladleful batter into the centre of the tawa.
- Do not spread the batter.
- After few seconds, pores will start forming on Kappa Rotti.
- Now, cover the pan and cook on low flame till th ekappa rotti is cooked.
- Do not flip the dosa.
- Remove dosa from the pan.
- Repeat the same with remaining batter.
- Serve kappa rotti with coconut chutney.
Notes
Recipe Video
More Mangalorean Breakfast Recipes
Pundi
Neer Dosa
Neer dosa stuffed with coconut and jaggery
Sajjige Bajeel
Kadle Bajeel
Kottige
Rice Vermicelli Upma
Manjal Irreta Gatti (Patholis)
Jackfruit Appam
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