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 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
