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  • Kalikanji Dosa

Kalikanji Dosa

Posted on Dec 30th, 2014
by Sowmya Venkatachalam
Categories:
  • Breakfast Dishes
4.17 from 6 votes
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.
Prep Time 10 minutes
Cook Time 10 minutes
Soaking Time 1 hour
Total Time 1 hour 20 minutes
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Reading Time: 4 minutes
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 :

  1. Instant oats Dosa 
  2. Wheat Flour Dosa
  3. Tomato Dosa

Kalikanji Recipe Video (Tamil)

Recipe card to make Kali Kanji

 

Pin Recipe

Kalikanji Dosa | Instant Dosa (Kali Kanji Dosa)

Course: Breakfast, Dosa
Cuisine: Indian, Tamil Nadu
Equipments Needed
  • Dosa Pan
Prep Time: 10 minutes
Cook Time: 10 minutes
Soaking Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 dosa
Calories: 168kcal
Author: Sowmya Venkatachalam
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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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

15 Comments Hide Comments

Sumitra says:
October 29, 2012 at 7:25 am

Can you tell me the method for the preparation of jaggery dosa using whole wheat instead of wheat flour?

Reply
Padma says:
October 22, 2013 at 3:31 am

Can u please post paal cake recipe. I love it. My patti used to make by boiling milk along with 1 spoon ravai, chakkarai and ghee. Can u give the exact measurement

Reply
Anonymous says:
December 31, 2014 at 3:19 pm

Mami, Can you please confirm the amount of salt – is it 1/4 cup ?

Reply
Anonymous says:
January 1, 2015 at 4:36 am

Madam, how to make pongal with other than rice? ( example ragi , wheat)

Reply
Aruna Mahesh says:
January 4, 2015 at 12:11 pm

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.

Reply
Divs says:
January 17, 2015 at 3:37 am

very new recipe to me thank you mami for sharing these unique, authentic traditional recipes!

Reply
NandhiniKumar says:
September 8, 2015 at 4:59 am

This is the first time I heard about this dish..its really interesting..keep post some traditional recipes..thank you so much

Reply
Anonymous says:
September 5, 2017 at 2:21 pm

The porridge should be poured after cooling or can the hot porridge be poured immediately?

Reply
subbuskitchen says:
September 14, 2017 at 9:25 pm

We can cool it a bit and then pour it

Reply
Vijaya says:
July 5, 2018 at 10:39 am

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

Reply
Sowmya Venkatachalam says:
July 12, 2018 at 8:33 pm

Glad to hear

Reply
Megha says:
June 22, 2019 at 7:21 pm

Why my neer dosa don’t have holes and look dense even though I follow the recipe?

Reply
Sowmya Venkatachalam says:
June 23, 2019 at 12:40 am

If the batter is thick, we will not get holes. Make it like Rava Dosa Batter consistency and you will get holes

Reply
Meenu says:
June 14, 2021 at 4:03 pm

5 stars
This recipe is a nostalgia. I remember my mom making this as evening snack. Very authentic Tirunelveli village dish .. thank you

Reply
Sowmya Venkatachalam says:
June 15, 2021 at 2:08 am

Many thanks 😊🙏

Reply

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