Step-by-Step Instructions

1. 1.Prepare Rice for Grinding

   Combine 1/2 kg of dosa rice and 1/2 kg of parboiled rice (a 1:1 ratio) in a bowl. Wash the rice thoroughly and then soak it in water overnight to soften.

2. 2.Grind the Batter

   Drain the soaked rice and transfer it to a wet grinder. Add 1/2 of a grated coconut to the grinder. Grind the mixture until it forms a thick, smooth batter, ensuring no rice grains are left whole. This process typically takes about 20-30 minutes.

3. 3.Season the Batter

   Once the batter reaches the desired consistency, add salt to taste. Continue grinding for a few more seconds to ensure the salt is evenly incorporated into the batter.

4. 4.Transfer Batter to a Bowl

   Carefully transfer the prepared thick batter from the wet grinder into a clean bowl.

5. 5.Prepare Banana Leaves

   Cut fresh banana leaves into rectangular pieces, approximately 6-8 inches long. Steam these banana leaf pieces for a few seconds until they become soft and pliable, which will make them easier to fold without tearing.

6. 6.Spread Batter on Leaves

   Take one steamed banana leaf and place it on a flat surface. Scoop a ladleful of the rice batter onto the center of the leaf. Using the back of the ladle or your fingers, spread the batter as thinly and evenly as possible across the leaf.

7. 7.Steam the Kaptis

   Fold the banana leaf over the batter to create a packet. Arrange the folded banana leaf packets in a steamer. Steam for 20 to 25 minutes, or until the kaptis are cooked through and firm to the touch. The batter will turn opaque and solidify.

8. 8.Serve Hot

   Once steamed, carefully remove the hot kaptis from the banana leaves. Place them on a plate, drizzle with coconut oil, and serve immediately with your choice of pickle or chutney powder.