Kappa Rotti| Vodu dose| kailolyo| Mangalorean Traditional Recipe in Kannada| скачать в хорошем качестве

Kappa Rotti| Vodu dose| kailolyo| Mangalorean Traditional Recipe in Kannada|

Vodu Dosa is a traditional South Indian dosa variety from the Udupi/Mangalore region of Karnataka. The name "Vodu" or "Voddha" refers to the unique method of cooking—usually steamed or made thick like a pancake. It’s soft, spongy, and often white in color. It is quite different from the typical crispy dosa and is closer to Set Dosa or Neer Dosa, but thicker and fluffier. 🥞 Vodu Dosa – Description: Texture: Soft, spongy, thick Color: White or pale due to minimal fermentation and no browning Taste: Mild, slightly sour Common Accompaniments: Coconut chutney, sambar, or jaggery-coconut mix Specialty: Made without oil on a clay or thick iron pan, sometimes steamed with a lid 🍽️ Vodu Dosa Recipe Ingredients: 1 cup raw rice (preferably dosa rice or idli rice) ½ cup cooked rice ½ cup grated coconut (fresh) Salt to taste Water (as needed) Preparation Steps: Soaking: Wash and soak the rice for 4-6 hours. Grinding: Grind soaked rice, cooked rice, and coconut together into a smooth, slightly thick batter. Add salt. Add water as needed while grinding. Fermentation: Transfer the batter to a large bowl, mix well, and ferment overnight or for 8–10 hours. Cooking: Heat a thick-bottomed pan or tawa (preferably cast iron or clay). Do not spread the batter thin. Pour a ladleful and let it settle like a pancake. Cover with a lid and let it cook on low to medium flame for 1 - 2 minutes. There’s no need to flip the dosa. It should cook through steam and puff up slightly. Remove when the surface looks cooked and spongy. Serve Hot with coconut chutney or any mild curry. Tastes better with coconut jaggery milk.