Badi Kanang / Kappa is a staple food of Kerala. Keralaites make a variety of dishes using Tapioca. We, Amchis, too prepare lots of yummy dishes using Badi Kanang. This Badi Kananga / Kappya polo is one of my favourite Tapioca dishes. I learned this recipe from my Mom. You may have it for breakfast or as an evening snack.
- Kappa / Tapioca – 1 heaped cup (cleaned and chopped to small pieces) / ½ part of a medium Tapioca
- Raw Rice – 1 ½ cup
- Grated coconut – 1 /4 part of a large coconut
- Jeera – 2 tsp
- Salt – as per taste
- Oil – To make dosa ( a mix of Coconut oil and Gingelly oil would be best)
- Remove the skin, clean and chop Tapioca into smaller pieces.
- Soak raw rice for 2 – 3 hours. Grate coconut.
- Grind together soaked rice, tapioca, coconut to a fine paste. Add jeera and grind during the final stage of grinding.
- The batter should have the regular dosa batter consistency.
- Place the Dosa tawa on the stove. Apply oil when it is hot enough.
- Pour 1 ladle full of dosa batter and spread it as thin as possible. Close the lid and cook for a minute. Apply oil on the top and the sides of the dosa and flip it to the other side and cook for 30 seconds. Remove the dosa.
- Tapioca dosa is ready. Serve it hot with any spicy curry or with coconut chutney.
- The major advantage of this dosa is that NO FERMENTATION is required to make this dosa. You can refrigerate it and use it in the next day too.
- You may add a bit of turmeric powder to get a nice yellow colored dosa
- Do not use more quantity of coconut as the dosa may not come out as crispy as it should; spreading the dosa on the tawa may turn out difficult as well.
- You can spread the batter thick / thin based on the type (thick/thin) of dosa you would like to have
- You can make Idlies too with the same batter by steaming it in idly moulds.