Kappa Rotti: Is soft in the center and crispy on the sides
4-ingredient for making yummy Rotti or dosa from Mangalore is a culinary
delight. Try it out today – no fermentation required!
What is kappa rotti
made of?
Kappa Rotti is a popular dish from Mangalore (a city in the
southern part of India). It is a type of dosa (pancake) made by grinding soaked
rice and urad dal with freshly grated coconut, flattened rice (poha), methi
seeds and salt. Its simple and mouth watering dish. It goes well with vegetable
korma, prawn/ chicken curry.
Ingredients:
2 cups idli rice
1/2 cup Urad dal
1.5 teaspoons methi seeds (fenugreek)
1 cup grated coconut
1/4 cup poha (flattened rice)
salt to taste
water as needed
oil for frying
Method:
Rinse the rice and dal couple of times in water till the
water runs clean. Soak the rice and dal in 2 cups of water along with methi
seeds overnight or for 5-6 hours.
Drain the water from the rice and dal. Grind the rice-dal
and methi seeds to a fine paste along with grated coconut, flattened rice and
salt using as little water as possible.
Add water to the batter to get the consistency of dosa batter.
Heat a tawa or a pan over medium heat and grease it with
oil. Add a ladleful of batter in the centre of the pan (do not spread).
In a few seconds, you’ll notice bubbles forming and popping-up. At this point, cover it with a lid and
cook until done. (cook for 4-5 mins) Repeat till all the batter is used up.
Serve hot with your favourite curry immediately! (I served
it with chettinad prawn masala… recipe link http://yuvikasrecipes.blogspot.co.uk/2018/04/chettinad-prawn-masala.html
)
Note: This Rotti/dosa batter does not require fermentation
but for best results leave it at room temperature for a few hours before making
kappa rotti.
This dosa/ rotti is cook on one side, Once you remove the lid. Serve hot. DO NOT flip it to the other side.
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