Kappar Rotti is a typical Mangalorean dosa made of rice batter which is soft in the center. Traditionally Kappar rotti was prepared on a clay vodu. Vodu means deep clay pan/tawa. The vodu was swabbed with salt water solution and the batter poured onto the Vodu and cooked on earthen stove fueled by firewood. The vodu is not more than 15 cms in diameter and the dosa is thicker. It is mandatory that this rotti be eaten hot. The thickness of the dosa is about 1 cm. But now cast iron pans or nonstick pans are used to make kappar rotti. Kappar Rotti goes well with Korri/Chicken Gassi, Yeti/Prawns Gassi, Meen/Fish Gassi or even coconut chutney.
Ingredients :
2 cups idli rice/ sona masoori
1/4 cup flattened rice (poha) or cooked rice any one
1 cup grated coconut
salt to taste
Method :
1. Wash and soak rice in water for 4-5 hours or overnight.
2. Transfer the drained rice to a blender along with cooked rice/ poha, grated coconut & water and grind to a fine thick paste. Slightly thicker batter but ground to a fine paste.
3. Transfer the batter to a vessel. Let the batter ferment for 2-3 hours for better result. Add salt and mix well.
4. Heat a Pan/tawa on medium heat and pour a ladelful & half of batter in the center of the pan... do not spread, cover with lid and cook for a minute or till done.
5. Flipping and cooking the dosa on the other side is not required.
6. Make sure the tawa is cleaned well with a wet and clean kitchen towel before pouring batter to make the next dosa. This is to ensure that the texture of the dosas are not spoiled.
7. Your Kappar rotti is ready to be served.
2 cups idli rice/ sona masoori
1/4 cup flattened rice (poha) or cooked rice any one
1 cup grated coconut
salt to taste
Method :
1. Wash and soak rice in water for 4-5 hours or overnight.
2. Transfer the drained rice to a blender along with cooked rice/ poha, grated coconut & water and grind to a fine thick paste. Slightly thicker batter but ground to a fine paste.
3. Transfer the batter to a vessel. Let the batter ferment for 2-3 hours for better result. Add salt and mix well.
4. Heat a Pan/tawa on medium heat and pour a ladelful & half of batter in the center of the pan... do not spread, cover with lid and cook for a minute or till done.
5. Flipping and cooking the dosa on the other side is not required.
6. Make sure the tawa is cleaned well with a wet and clean kitchen towel before pouring batter to make the next dosa. This is to ensure that the texture of the dosas are not spoiled.
7. Your Kappar rotti is ready to be served.
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