Kapti is a traditional steamed pancake from South India, made from a fermented batter of dosa rice, parboiled rice, and grated coconut. It is steamed in banana leaves, resulting in a soft, thin pancake, typically served with coconut oil, pickle, or chutney powder.
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All Ingredients - Main Ingredients
Dosa rice1/2 kg
Parboiled rice1/2 kg
Grated coconut1/2
Saltto taste
Banana leavesas needed
All Ingredients - For Serving
Coconut oilas needed
Pickleas needed
Chutney powderas needed
Step-by-Step Instructions
Step 1: Soak the rice
Combine 1/2 kg Dosa rice and 1/2 kg Parboiled rice in a bowl. Add water and soak the rice overnight.
Step 2: Grind the batter
Transfer the soaked rice to a wet grinder. Add 1/2 grated coconut and grind to a thick, smooth batter.
Step 3: Season the batter
Add salt to taste to the batter while it is still grinding, ensuring it is well incorporated.
Step 4: Transfer the batter
Once the batter is thick and smooth, transfer it from the grinder to a clean bowl.
Step 5: Prepare banana leaves
Cut banana leaves into rectangular pieces of desired size. Steam them for a few seconds to make them pliable and easier to fold.
Step 6: Spread the batter
Take a spoonful of batter and spread it as thinly as possible onto one side of a prepared banana leaf.
Step 7: Steam the Kaptis
Fold the banana leaves with the batter inside and arrange them in a steamer. Steam for until the pancakes are cooked through and firm.
Step 8: Serve
Carefully open the steamed banana leaf to reveal the Kapti. Drizzle with coconut oil and serve hot with pickle or chutney powder.
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