Kalikanji Dosa
Kalikanji Dosa is an instant dosa made using Rice flour batter. We soak the rice just for one hour to make the flour and by adding small quantity of Kanji (Porridge) to it. Since we are adding Kanji to the batter hence it's called Kali Kanji dosa. It's similar to Neer Dosa, but we don't kanji to it. This is a very delicious dosa variety and easy to make.
Kalikanji dosa is a famous dish in down south Tamilnadu. It is a very delicious dosa variety and easy to make. We make kanji out of the rice batter and hence we call it as Kalikanji dosa. For kalikanji dosa, the kanji should be little thick like a koozh with pouring consistency. This kanji will give a little sourness to the dosa as we are not going to keep the batter for fermentation process. We can categorize this dosa as an instant as we are not doing the overnight soaking of rice/dals and it is one of the easiest breakfast dish which we can make quickly.
Side dish for Kalikanji Dosa
We can serve Kali kanji dosa with any chutney or Sambar. I like to serve this dosa with Puli Milagai or simple Milagai Podi. As this dosa will be very mild, the Puli Milagai will provide both tangy and spiciness!.
SEE ALSO :
Kalikanji Recipe Video (Tamil)
Recipe card to make Kali Kanji
Kalikanji Dosa | Instant Dosa (Kali Kanji Dosa)
Equipments Needed
- Dosa Pan
Servings: 16 dosa
Calories: 168kcal
Kalikanji Dosa is an instant dosa made using Rice flour batter. We soak the rice just for one hour to make the flour and by adding small quantity of Kanji (Porridge) to it. Since we are adding Kanji to the batter hence it's called Kali Kanji dosa. It's similar to Neer Dosa, but we don't kanji to it. This is a very delicious dosa variety and easy to make.
Print Recipe
Ingredients
- 3 cups Raw Rice Pacha Arisi (1 cup = 250ml)
- 1 tbsp Grated Coconut (optional)
- 1 tsp Gingelly Oil
- Salt to taste
Instructions
Make the Dosa Dough
- Soak the rice in water for 1 hour and then drain it. Grind the rice nicely along with cocunut in a mixer and take the flour in a vessel
- Clean the mixer with 2 cups of water and mix that water along with 1 ladle of ground batter and pour this into a pan along with oil and keep stirring the mixture till it becomes like a porridge consistency
- When the above mixture starts to boil switch off the flame and add these to the ground batter. Add salt and stir well. Now Kalikanji dosa batter is ready for use.
Making of Dosa
- Heat a tawa and pour 1 ladle of kalikanji dosa batter and drizzle little oil and cook the dosa.
- Then flip the dosa on other side and cook it. Repeat this step for the rest of the batter
- Serve the dosas with Idli Milagai Podi(gun powder) and enjoy your breakfast!
Video
Nutritional Info
Nutrition Facts
Kalikanji Dosa | Instant Dosa (Kali Kanji Dosa)
Amount Per Serving (1 dosa)
Calories 168
Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.6g
Sodium 94mg4%
Potassium 76mg2%
Carbohydrates 29g10%
Fiber 0.9g4%
Sugar 0.1g0%
Protein 3.9g8%
Vitamin A 5IU0%
Vitamin C 0.5mg1%
Calcium 4mg0%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures :
- Soak the rice in water for 1 hour and then drain it. Grind the rice nicely along with cocunut in a mixer and take the flour in a vessel
- Clean the mixer with 2 cups of water and mix that water along with 1 ladle of ground batter and pour this into a pan along with oil and keep stirring the mixture till it becomes like a porridge consistency
- When the above mixture starts to boil swtich off the flame and add these to the ground batter. Add salt and stir well. Now Kalikanji dosa batter is ready for use. Heat a tawa and pour 1 ladle of kalikanji dosa batter and drizzle little oil and cook the dosa.
- Then flip the dosa on other side and cook it. Repeat this step for the rest of the batter
- Serve the dosas with Idli Milagai Podi(gun powder) and enjoy your breakfast!
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With my in laws from tirunelveli, heard it from my MIL who also makes it well. Thanks for sharing this recipe step wise with awesome clicks.
very new recipe to me thank you mami for sharing these unique, authentic traditional recipes!
This is the first time I heard about this dish..its really interesting..keep post some traditional recipes..thank you so much
The porridge should be poured after cooling or can the hot porridge be poured immediately?
We can cool it a bit and then pour it
My grand aunt used to make this dosa. It is a Tinneveli specialty. I am glad I have your recipe. I will try this soon.vijaya
Glad to hear
Why my neer dosa don’t have holes and look dense even though I follow the recipe?
If the batter is thick, we will not get holes. Make it like Rava Dosa Batter consistency and you will get holes