Kappa Rotti

Kappa Rotti is a thick, non-fermented, oil-free dosa from Mangalorean cuisine.

Wash and soak rice overnight or for 5 to 6 hours.

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Transfer soaked rice to a mixer jar. Add freshly grated coconut.

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Add cooked rice, salt and little water.

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Blend to a fine paste

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Add water as required to adjust the consistency. The batter should neither be very thin nor very thick.

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Heat a clay tawa. Pour a ladleful batter into the centre of the tawa. Do not spread the batter.

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Once pores start forming on the dosa, cover the pan with a lid.

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Cook on low flame

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Once cooked, remove from the pan. . Do not flip the dosa

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Kappa Rotti

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Kappa Rotti

Kappa Rotti is a thick, non-fermented, oil-free dosa from Mangalorean cuisine.

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 required to adjust the consistency. The batter should neither be very thin nor very thick.

Heat a clay tawa. 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.

Cook on low flame

Once cooked, remove from the pan. . Do not flip the dosa

Kappa Rotti

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