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


  • 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


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  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
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