A close cousin of Neer Dosa of Karnataka, kappa dosa is instant, energy giving dosa packed with carbs. Dosa with a difference!

Ingredients:

For batter:
Raw Rice – 2 cups
Grated coconut – one cup
Tapioca: 250 gm

Salt to taste

For dosa:
Gingely oil/groundnut oil : 1 tsp

Preparation Time: 3 hrs

Cooking Time: 2 min per dosa

Method:
Wash and soak raw rice for 2-3 hrs. I used unpolished raw red rice. Wash, peel, and cut the tapioca into small pieces. Grind the rice, grated coconut, and tapioca pieces together to make a fine paste. Add salt and water and dilute. The batter should be a little more dilute than the normal dosa batter consistency.

Place the griddle on the stove. When the griddle is hot enough, lower the flame, and pour the batter in center of griddle. Gently swirl the griddle  to spread the batter around to make a thin dosa. Increase the flame and close the dosa with a lid and cook in medium flame for around 30 seconds. Remove the lid, pour oil, and flip over the dosa. Cook for around 15 seconds. Remove dosa from the girdle. Now tapioca dosa is ready to serve. Serve with hot sambar or chutney.

Notes:

It is a little difficult (though not impossible) to spread this dosa using a ladle. As raw rice dosa batter tends to stick to the bottom of the ladle, you need some practice to spread this dosa perfectly.
This is an instant dosa and the batter does not require fermentation. You can refrigerate the batter and use it for 2 to 3 days.

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