Tapioca / Kappa / Cassava is a very important source of carbohydrate in Kerala. And the most famous dish of Kappa is the steamed version served with a fiercely spicy curry usually made with fish.
Today we will make a dosa with tapioca. Dosa is usually made with rice and Urad dal, soaked in water and ground to a fine paste, fermented and then spread on a hot flat iron pan.
Tapioca dosa has rice, tapioca and coconut ground together and can be made immediately. no fermentation required. And it tastes very good without any accompaniments. I seved with Mango chutney, but that is not required.
Ingredients:
Measure this quantity of soaked rice and take the same amount of raw Tapioca.
Coconut - 1/2 measures of the soaked rice quantity
Method:
Grind the rice into a fine paste and add the coconut and raw tapioca. Grind well.
Transfer to a vessel and add salt to taste.
Make dosa on a hot iron tava and use gingelly oil for cooking.
Serve HOT
Do not serve cold as it does not taste as good.
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