My husband who is an avid rice eater loves to experiment with different kinds of rice available in the market for reasons best known to him. Last week he picked up a 20 lb bag of rice and when we boiled it, it turned into a sticky, mushy mess – what a surprise considering that it read Sushi Rice (ahem..). I so wanted to say – serves you right for not sticking to one brand like I have asked you to but I refrained from making any comments especially since I very rarely eat rice. So instead of creating more problems for him (like I usually do ;)), I decide to solve this one for him.
Most of the ‘tindi’ or snack items made in Mangalore are made of rice, so I had a lot of options on how to use this rice – I could have made Pundi, Gatti or try something entirely new like Kappa Rotti. Since I hadn’t made Kappa Rotti before, I decided to go for it. 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. Kappa Rotti pairs very well with Kori Gassi (chicken curry), Yeti Gassi (shrimp / prawn curry), Meen Gassi (Fish curry) or as we did with Ajadina Yeti (Shrimp Dry).
- 2 cups idly rice
- 1 cup coconut, grated
- ¼ cup cooked rice
- salt to taste
- water as needed
- oil for frying
- Soak the rice overnight or for a couple of hours before grinding it to a fine paste along with the grated coconut, cooked 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.
- 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 or your favorite curry!