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Main Course

Tapioca Dosa

Crispy on the edges, soft in the middle — this tapioca dosa is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 3 servings

1 cup Raw rice
1 cup Boiled rice Puzhungalari
1/2 cup Urad dal parippu (Uzhunnu)
1/2 cup Chana dal kadalaparippu
6 nos Dry chillies
500 g Tapioca — sliced
2 nos Green chillies — chopped
4 nos Red onion — chopped
Curry leaves, a few
Asafoetida A pinch (Kayam)
Gingelly oil, to taste
Salt, to taste

Preparation

Step 1
For preparing tapioca dosa, soak raw rice, puzhungalari, urad dal, chana dal and dry chillies in water.
Step 2
Grind the mixture with tapioca.
Step 3
Add green chillies, onion, curry leaves, asafoetida and salt. Set aside for 1 hour.
Step 4
Make dosa from this batter.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.

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Main Course

Tapioca Dosa

Crispy on the edges, soft in the middle — this tapioca dosa is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 3 servings

1 cup Raw rice
1 cup Boiled rice Puzhungalari
1/2 cup Urad dal parippu (Uzhunnu)
1/2 cup Chana dal kadalaparippu
6 nos Dry chillies
500 g Tapioca — sliced
2 nos Green chillies — chopped
4 nos Red onion — chopped
Curry leaves, a few
Asafoetida A pinch (Kayam)
Gingelly oil, to taste
Salt, to taste

Preparation

Step 1
For preparing tapioca dosa, soak raw rice, puzhungalari, urad dal, chana dal and dry chillies in water.
Step 2
Grind the mixture with tapioca.
Step 3
Add green chillies, onion, curry leaves, asafoetida and salt. Set aside for 1 hour.
Step 4
Make dosa from this batter.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.