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Saturday, October 15, 2011

Odu Dose (Oduppale, Henchina Dose, Kappa Rotti) | ಓಡು ದೋಸೆ (ಓಡುಪ್ಪಾಳೆ, ಹೆಂಚಿನ ದೋಸೆ, ಕಪ್ಪ ರೊಟ್ಟಿ)

Spongy Rice crepes cooked in Clay Tava (Pan)

2 cups White Rice  |  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ *
1 cup Boiled Rice  |  ಕುಚ್ಚುಲಕ್ಕಿ (ಕುಸುಬಲಕ್ಕಿ) *
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
Clay (Earthen) Tava  |  ಮಣ್ಣಿನ ಕಾವಲಿಗೆ (ಓಡು | ಹೆಂಚು)

I have used 2 cups of broken Steam Rice (Sona Masuri) & 1 cup of BVK Boiled Rice

Soak both boiled and white rice together in water for about 6-10 hrs. Wash soaked rice 2-3 times and keep them aside.
Grind soaked rice into smooth paste by adding sufficient amount of water. Add salt, required amount of water and mix them well. (Consistency of the batter should be like that of thick Milk)

Heat the Clay Tava and pour a spoonful(1 cup) of batter over the Tawa. Gently spread it over the Tawa as shown in the picture below.

Cover the lid and cook it for a about 2 mins in high flame. Then cook the Dosa in medium flame for about 2-4 mins.

Hold the other side of the Tava using a wet cloth and remove the Oduppale using spatula as shown in the picture below.

Serve hot with ghee or coconut oil along with any chutney or sambar or sihi kayi halu. The ingredients mentioned above will serve 7-8 Oduppales.

Tips (ಸಲಹೆ): 
 * If the batter is too thick, Dosa will not be spongy 
 * If the batter is too thin or Tava is not hot, Dosa will stick to Tava & requires more time to cook
 * Tava should be hot while putting the Dosa. So keep high flame before putting the Dosa & then cook the Dosa in medium flame
 * Use good quality of Rice  
 * Mix the batter well before spreading each Dosa
 * Batter can be prepared in bulk & stored in freezer for instant usage
 * ಹಿಟ್ಟು ತುಂಬಾ ದಪ್ಪಗಾದರೆ, ದೋಸೆಯಲ್ಲಿ ಸ್ಪಂಜಿನಂತೆ ರಂಧ್ರ ಬೀಳುವುದಿಲ್ಲ.   
 * ಹಿಟ್ಟು ತುಂಬಾ ತೆಳ್ಳಗಾದರೆ ಅಥವಾ ಹೆಂಚು ಬಿಸಿ ಇಲ್ಲದಿದ್ದರೆ, ದೋಸೆ ಹೆಂಚಿಗೆ ಅಂಟಿಕೊಳ್ಳುತ್ತದೆ ಮತ್ತು ಬೇಯಲು ತುಂಬಾ ಸಮಯ ಬೇಕಾಗುತ್ತದೆ
 * ದೋಸೆ ಹಾಕುವ ಮುನ್ನ ಹೆಂಚು ಬಿಸಿ ಇರಬೇಕು. ದೋಸೆ ಹಾಕುವಾಗ ದೊಡ್ಡ ಉರಿ ಇರಲಿ. ಆಮೇಲೆ ಮಧ್ಯಮ ಉರಿಯಲ್ಲಿ ಬೇಯಿಸಿ
 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ 
 * ದೋಸೆ ಹಾಕುವ ಮೊದಲು, ಪ್ರತಿ ಸಲ ಹಿಟ್ಟನ್ನು ಚೆನ್ನಾಗಿ ತೊಳೆಸಿ
 * ಉಳಿದ ಹಿಟ್ಟನ್ನು ಫ್ರೀಜರ್ ನಲ್ಲಿ ಇಟ್ಟು, ಬೇಕಾದಾಗ ಉಪಯೋಗಿಸಬಹುದು


Nisha said...

Thats a quite unique dosa.

Anonymous said...

Thanks.Odu kanusule iddo?Henge kanusudu?

Anonymous said...

Fenugreek(menthe kalu) not required?

Krishnaveni said...

@ Anonymous,
Appu Odina Kanushekku. Hosa Odina 2 side ingu rejja enne(Geru Beejada enne/Thengina enne)/Tuppa haaki ondu dina madugekku. Next day adara Ole mele/Gas Stove mele madugi medium/low flame illi beshi maadekku. (2 side annu 1/2, 1/2 gante beshi maadekku). Side illi madugi tannange aada mele tholadu upayogsekku.

We don't add fenugreek seeds to this recipe.

ವನಿತಾ / Vanitha said...

Hii Veni,
After a long time!! hengidde.. u n Shreya ?

Odpale enna favourite..monne ooriliddaaga Atte baree tellavu (S's fav) matte odpale maadigondiddadu..but Atte baree white rice haakudu..ennattare 'odu' ille! hindaliyam kaavali li elakkuga, but again adakke oil haakekku, aavaga adu taste aavuttille allada..!..mail maadu :)

Anonymous said...

Do u have to ferment this batter? If not, how does it have so many holes in the dosa as if the batter has been fermented?

Krishnaveni said...


No need to ferment batter. The so many holes in the Dosa is because of the Clay Tava we use and this is the speciality of the Odu Dosa.

Unknown said...

Can we do this without using boiled rice..