Kempakki Dosa. Kempakki in Kannada (South Indian Language) means Red Rice. Dosa refers to all South Indian Crepes.
Kempakki dosa a.k.a Red Rice Dosa brings back a lot of memories of Grandmom’s kitchen. Growing up in grandma’s kitchen, it was a childhood filled with aromas and textures. On any given day, Grandmom would assign us chores – from simple stirring the various gravies to grating to coconut to chopping veggies – we had to do it to learn it. Grandmom’s way of teaching us was like, love dipped discipline. The warmth of those aromas and the various magical dishes that came out of that ill-lit kitchen for family and friends 24 x7 never ceased to amaze us .
When we came back from school, Dosa (lentil / GF crepes) used to await us most evenings for a quick snack. This Kempakki Dosa (Red Rice Dosa) was one of the finest ever that I have got to savour from her kitchen. Paired with a simple chutney or even a pickle, it was one of finest snacks one could savour. If you love dosas like us, why not try this No-rice Kodo Millet dosa (Varagu Arisi Dosa)
Other Dosa varieties you would like on the blog !
Let’s get cracking.
Benefits of Red Rice / Rajamudi Rice over white rice
- High Fibre
- Wholegrain
- Unpolished
- Low GI
- Suitable for Diabetics too (under medical / dietary supervision)
FAQs to make the perfect Kempakki Dosa
- Can I sub the Red Rice with any other rice ? Yes, any wholegrain, short grained rice will give the texture. White Rice / Polished rice / Basamati Rice is not recommended.
- Why is the Dosa not crispy? Follow the recipe (proportions) of Urad dal + Rice to get perfect results. Also keep the skillet medium – moderately hot to get crispy dosa.
- My batter has not fermented – Can I still make the dosa? Fermentation of batter is highly recommended to absorb the nutrients better. Fermentation time might vary from region to region based on outside temperature. If the batter is still not fermented after 8-10 hours, see if it helps keeping it in an oven with the light on (and the heating turned off)
- Can I use whole Urad dal / Black Urad dal in place of white Polished dal? Most certainly yes, the higher the unpolished grains, the batter.
- What can I serve this with? This Dosa goes well with Chutney or sambhar. We particularly love it with another special curry from Karnataka cuisine – Heerekayi Huli THovve (ridge gourd no onion no garlic tangy spicy curry)
For More Gluten Free & Vegan Dosa varieties, head here.
PIN FOR LATER
Prep time – 15 mins, Soak + Grind Time – 8 hours
Fermentation time – 8 hours (or overnight)
Makes – 25 Crepes
What you need:
- 2 cups Red Rice (Aka Rajamudi Rice)
- 1/2 cup Flattened Rice (aka Poha/ Avalakki)
- 1 TBSP Fenugreek seeds (Methi Seeds)
- 1/2 cup Split Black Gram (Urad Dal)
How to:
Refer the video embedded below to know the detailed steps. If you are visiting the channel for the first time, take a moment to like, share and subscribe to the channel. ❤️ Do leave any comments below and/or on the channel on how you liked it or what changes you would like to make for you / your family
Kempakki Dosa~Rajamudi Dosa~Red Rice Dosa
Ingredients
- 2 cups Red Rice Aka Rajamudi Rice
- 1/2 cup Flattened Rice aka Poha/ Avalakki
- 1 TBSP Fenugreek seeds Methi Seeds
- 1/2 cup Split Black Gram Urad Dal
Instructions
Refer the video embedded below to know the detailed steps. If you are visiting the channel for the first time, take a moment to like, share and subscribe to the channel. ❤️ Do leave any comments below or on the channel on how you liked it or what changes you would like to make for you / your family
Video
What wonderful childhood memories your grandmother created for you in her kitchen full of warmth and love and good things to eat, Kalyani! Your dosa looks delicious!
Thank you, Stacy. The theme certainly helped whip up those memories and dishes too…
This is one of the healthiest rice, I use this rice to make our hand breads. Love these delicious crispy dosas.
Thank you Sneha.So keen to check out flatbreads using this red-rice flour.
Thanks for sharing your childhood memories and culture with us. I love learning about other cultures through food and food memories are the best!!
that’s very true Wendy- food forms a huge part of our culture
Kempakki name is totally new for me, dosa looks so tempting love the memories behind this recipe.
thanks
Love your memories! Dosas are on my “must try” list. I don’t know what I’ve been waiting for.
thanks Karen, do try these 🙂
I love the memories you have from your grandmother’s kitchen. It’s extra special to make a recipe tinged with so many loving memories!
Thanks much, Rebekah..
Fond and beautiful memories of your grandma Kalyani. I think growing up we all had to do our bit in landing a helping hand. It definitely was love with discipline. I definitely would love to try out the kempakki dosa recipe. They have turned out so crispy and will also give me the opportunity to use red rice.
awww.. thanks Mayuri. do try this dosa. am sure you would like it.
I love this post…and memories of cooking with grandmothers. I miss mine. Thanks for this recipe. I can’t wait to try it.
Thanks much, Camilla. Do try it and let me know how you liked it
I have lot of memories associated with kempakki dosa. My grandma used make it very often from the rice grown in their own fields. I miss the taste here. Your dosa looks incredible. Your post has made me nostalgic Kalyani.
OMG,fresh rice from your own field? Wow that wud be so awesome..
Wow, Kalyani I love the childhood memories here. What a lovely time it was!
As for the dosa after the coin dropped I am like I can make these dosa for us. Looks lovely and sounds yum.
yes, archana. lovely memories. Do try and let me know how you liked it
Loved your memories with your grandmother and food. This dosa looks so crispy. You have made it so easy, will try. Lovely recipe.
thanks Jolly. Lovely memories,those…
OMG, this dosa looks so nice just like the restaurantone. What a lovely colour. Making me hungry. I have to try out this version with red rice.
aww. thanks shobha ji. yes, it looks a LOT like restaurant style, in fact even better. Do try it
I always have the red rice for when I make Sri Lankan recipes but never thought of using it for dosa. As it is summer here now and very hot and humid, I will try fermenting the batter and hope it works! 🙂
Sounds like a plan, Mir! do let me know how you liked it
Hey Kalyani,
I stumbled here looking for a Raja Mudi dose recipe.. but saw a familiar face and had to confirm with Shrimati Chitti, if it was actually you !!
Great to see the blog and recipes, and the shout out to Kamala paati ! I still remember her admonishment for touching food with the left hand. Food at her place was a treat always.
Great going.. just bookmarked your site.
Regards
Arun
hey Arun:
So good to hear from you. Thanks for the mention, and yes Kamala Paati has been a great inspiration for many of us 🙂