Kappa Rotti is a type of dosa made of non fermented rice batter which is soft in the center and crispy on the sides. Traditionally, it is made in a mud vessel but since I didn’t have one, I used a cast iron pan that I had and the Kappa Rotti came out pretty well. I had already posted a version of Kappa Rotti before but since then my mom had come up with a new and improved version and the resultant Kappa Rotti was so soft that they would melt in your mouth. She swapped cooked rice with poha or flattened rice and added methi seeds to the mix and let the mixture ferment for a few hours. If I had to pick one recipe, I would pick this one over the other one I posted earlier but if you are short of time and you don’t have poha at home, the other recipe should work fine as well.
- 2 cups idly rice
- 1 cup coconut, grated
- ¼ cup puffed rice / poha / bajil
- 1 teaspoon methi seeds
- salt to taste
- water as needed
- oil for frying
- Soak the rice overnight or for a couple of hours with methi seeds before grinding it to a fine paste along with the grated coconut, flattened rice and salt using as little water as possible. The resultant batter is slightly thicker than a dosa batter but should be a fine paste. Let the batter ferment for 3-4 hours.
- Heat a tava or a pan on medium heat and grease it with oil. Add a ladleful of batter in the center of the pan (do not spread), cover it with a lid and cook until done. Repeat till all the batter is used up. Serve hot with butter/ghee or your favorite curry!