Kappa Rotti | Kappa Rutti | Vodu Dosa
thick, non-fermented, oil-free dosa, a culinary gem from Mangalore.
Servings 5 kappa rotti
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.
- 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.
- 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
Instead of cooked rice, you can even use flattened rice (poha). If using thin poha, you can directly grind poha 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.