- This dosa batter does not require fermentation but for best results leave it at room temperature for a few hours before making kappa rutti.
- It will take you a few tries to get the consistency right. That's why always start with less water.
- If you are making kappa rutti for the first time follow these additional steps after step 2 - Transfer 2 ladlefuls of batter into a bowl and then add a few tablespoons of water till you get the consistency of a dosa batter. Make your first dosa, if bubbles are forming and popping you've got the consistency right. If the batter is too thick and does not form bubbles, add more water to get the consistency as shown in the video here.
- Kappa rutti can always be reheated but they are best eaten as soon as they are made.
NOTE - I am not a registered dietitian or nutritionist. Nutritional information is provided a courtesy and can vary depending on the exact ingredients you use.