Badi Kanang / Kappya Polo (Tapioca Dosa)

                  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.
Ingredients :-
  • 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)
Method :- 
  1. Remove the skin, clean and chop Tapioca into smaller pieces. 
  2. Soak raw rice for 2 – 3 hours. Grate coconut.
  3. Grind together soaked rice, tapioca, coconut to a fine paste. Add jeera and grind during the final stage of grinding.
  4. The batter should have the regular dosa batter consistency. 
  5. Place the Dosa tawa on the stove. Apply oil when it is hot enough.
  6. 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.
  7. Tapioca dosa is ready. Serve it hot with any spicy curry or with coconut chutney. 
  1. 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.
  2. You may add a bit of turmeric powder to get a nice yellow colored dosa
  3. 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.
  4. You can spread the batter thick / thin based on the type (thick/thin) of dosa you would like to have
  5. You can make Idlies too with the same batter by steaming it in idly moulds.

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