If you are in the mood to mix-up your breakfast routine, then you’ve got to check out this 4-ingredient dosa or pancake from Mangalore called Kappa rutti or Kappa rotti. It is soft in the center and crispy on the sides and is a culinary delight when paired with chutneys or leftover fish curry.
Rinse the rice couple of times in water till the water runs clean. Soak the rice in 2 cups of water along with methi seeds overnight or for 5-6 hours.
Drain the water from the rice. Grind the rice and methi seeds to a fine paste along with grated coconut, flattened rice and salt using as little water as possible [see note 1].
Add water to the batter to get the consistency of dosa batter as shown in the video here).
Heat a tava or a pan over medium heat and grease it with oil. Add a ladleful of batter in the center of the pan (do not spread).
In a few seconds, you'll notice bubbles forming and popping as shown in the step by step pictures. At this point, 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 immediately!
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.