Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Kalikanji dosa | Koozh dosa

    July 4, 2020 By Vidya Srinivasan Leave a Comment

    83 shares
    Jump to Recipe Jump to Video Print Recipe

    Kalikanji dosa | instant dosa | Ganji dosa | koozh dosa | rice porridge dosa | non-fermented rice dosa with step by step pictures. Check out the Kalikanji dosa video and If you like the video pls SUBSCRIBE to my channel

    Kalikanji Dosa | koozh dosa |instant dosa | Ganji dosa | koozh dosa recipe | rice porridge dosa | non-fermented rice dosa is a famous South Indian instant dosa variety widely made in Tamil Nadu and Kerala. This dosai recipe is a traditional brahmin recipe and it is similar to the Mangalore Neer dosa. No kanji for neer dosa but the specialty of koozh dosai is that kanji is made using ground Rice and coconut. No dal for this dosai and it can be made instantly without any fermentation.

    Why Kalikanji Dosai?

    Kalikanji dosai is prepared with raw rice/ Sona masoori rice. If you are running out of idli rice this is one great option. Koozh dosai is prepared without any urad dal and since the main ingredient is just raw rice, dosai can be made with very less soaking time. The best part of kalikanji dosai is it can be prepared without any fermentation. Dosa batter can be easily prepared in mixie and it is a perfect vegan Indian recipe.

    My Amma learned this easy kanji does recipe from my Perimma.  There are many versions of Koozh dosai. Koozh dosai can be a great one-ingredient dosai recipe and it can be prepared even without the coconut. The kanji (koozh) is enough for the perfect dosa texture but coconut gives a nice flavor to the dish and in our home, we never skip coconut. Coconut Appam is yet another family’s favorite

    Being a South Indian, dosai variety is one of the common breakfast recipes at home. Every week at least once or twice dosai comes in repeat mode. If I haven’t planned much for dinner and felt like having dosa this no-fermented rice dosa is best.

    Check out other Dosai varieties in TMF

    After grinding the batter, a small amount of batter with water and coconut oil is made into a koozh and hence kali kanji dosa. It is similar to neer dosa but we don’t make kanji for it. We can categorize this dosa as instant dosa variety since overnight soaking of rice/dals and overnight fermentation are not required for this. It is one of the easiest breakfast dishes which we can make quickly.

    Side dish for Kalikanji Dosa

    Spicy sides go well with this kalikanji does. My favorite sides are idli podi, inji thogayal, mango thokku and green chilli thokku

    Tiffin varieties in TMF 

    Coconut based recipes in TMF

     

    5 from 1 vote
    Print Pin Comment

    Ingredients

    • Raw rice - 2cups
    • Grated coconut - 1/2 cup
    • Salt to taste
    • Coconut oil - 1 tsp+ to grease griddle

    Instructions

    • Soak the rice in water for at least two hours and grind into a batter with little water
    • After the rice is well ground add grated coconut and grind again
    • Transfer the batter into a vessel
    • Add a cup of water to the mixie jar and shake well
    • In a cooking pan add the mixie water, 1 ladle full of ground batter and coconut oil
    • Cook in medium heat and keep stirring the mixture well. The liquid thickness and turns into a porridge (kanji) consistency. Keep stirring the batter to avoid lumps
    • Cook till the batter becomes shiny and transparent. Switch off and let it cool down a bit
    • Transfer the kanji to the ground batter vessel and add salt; mix well
    • Heat a griddle and once when it is hot grease it with little oil grease and pour two ladle of kalikanji dosa batter and spread it in a circular motion and add coconut oil for cooking
    • After one side is cooker carefully flip the dosa and cook other side

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. Coconut is optional. Kalikanji dosa can be made even without the coconut
    2. Preferably use coconut oil for cooking the dosa
    3. While making kanji(koozh) stir it continuously to avoid lumps
    4. Fermentation is not required for this dosai but fermented dosai turns slightly brown compared to none fermented dosa
    5. Dosai tastes best when consumed immediately
    6. After the koozh is cool add it to the batter and mix the koozh well
    7. By mistake, if the batter became thin add little rice flour
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    Raw rice - 2cups

    Grated coconut - 1/2 cup

    Salt to taste

    Coconut oil - 1 tsp+ to grease griddle

    How to make Kalikanji dosa with step by step pictures :

    • Soak the rice in water for at least  two hours and grind into a batter with little water

    • After the rice is well-grounded add grated coconut and grinds again
    • Transfer the batter into a vessel

    • Add a cup of water to the mixie jar and shake well

    • In cooking pan add the mixie water, 2 ladles full of ground batter, and coconut oil

    • Cook in medium heat and keep stirring the mixture well. The liquid thickness and turns into a porridge (kanji) consistency. Keep stirring the batter to avoid lumps

    • Cook till the batter becomes shiny and transparent. Switch off and let it cool down a bit

    • Transfer the kanji to the ground batter vessel and add salt; mix well

    • Can make dosa immediately but I made after 1 hour

    • Heat a griddle and once when it  is hot, grease it with little oil grease and pour two ladles of kalikanji dosa batter and spread it in a circular motion and add coconut oil for cooking

    • After one side is cooked, carefully flip the dosa and cook the other side

     

    If you ferment batter overnight and make a runny batter, you can get lacy crispy coconut dosa

    « Poondu Sadam | Garlic Rice
    Pasi Paruppu podi | Paruppu Podi »

    Categories

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    click on the image to read more

    Hot beverages recipes

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.