In This article Explained the traditional method of preparing Kappa Rotti, a soft and fluffy coconut-based dosa popular in Tulunadu households. It is typically cooked in a clay griddle (Vodu dosa or Vodu pale), which gives it a unique texture and flavor.
The recipe focuses on a simple batter made from soaked rice and fresh coconut. Unlike regular dosas, this batter is ground very smooth and left to ferment. The result is a thick, porous, and oil-free breakfast staple often served with spicy curries or coconut chutney.
Ingredients
Dosa Rice (Raw Rice): 2 Cups (Soaked for 4–5 hours)
Fresh Grated Coconut: 1 Cup
Cooked Rice: 1/4 Cup (Helps in making it soft)
Salt: To taste
Water: As required for grinding
Preparation Steps
1. Grinding the Batter
Drain the soaked rice and add it to a mixer grinder.
Add the fresh grated coconut and cooked rice.
Grind into a very smooth, fine paste using minimal water. The consistency should be slightly thicker than regular dosa batter.
2. Fermentation
Transfer the batter to a bowl and add salt.
Mix well and let it ferment for at least 8 hours or overnight.
3. Cooking (The Traditional Way)
Heat a clay griddle (Vodu) or a heavy-bottomed non-stick pan.
Do not apply oil. Pour a ladleful of batter into the center.
Do not spread the batter like a thin dosa; let it take its own shape.
Cover with a lid and cook on medium flame.
The rotti is ready when the top is cooked through and the bottom is slightly crisp but not browned. It should be full of small holes (pores).
Serving Suggestions
Kappa Rotti is best enjoyed with:
Kori Gassi: Traditional Mangalorean Chicken Curry.
Coconut Chutney: A spicy and tangy version.
Jaggery & Coconut Milk: For those who prefer a sweet version.
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