Recipes - Kayloli (Mangalorean Traditional Dosa)


2 cups pour boiled rice 
4 cups scraped coconut
Salt to taste


Wash and soak rice in water for 2-3 hours. Drain and grind the soaked rice along with coconut and salt, adding required amount of water. The batter consistency should be medium thick like idli batter. Keep this overnight or for about 8-9 hours in room temperature.

Heat a non-stick pan, grease it with oil. Pour a spoonful of batter in the center of the pan, allowing it to spread on its own. Cover the pan and fry until soft. They are thick in the centre, proportionately thinner at the ends, and very very soft!

Serve hot with sour and spicy fish curry or chicken curry.

Editor’s Note: Calorie watchers may reduce the quantity of coconut to 2 cups.

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Comment on this article

  • Lynet, Mangalore

    Thu, Jul 04 2019

    Thanks for d recipe veronica .... I was looking out for this recipe since long.... I tried it out finally .... turned out really nice, crisp at d bottom . I used katsambar and surai in equal proportion (altogether 2 cups) .... 1 cup grated coconut and also little jaggery as someone suggested here ... kept d batter overnight and fried it in earthen pan... one i tried frying in iron pan (appam pan)... but I say, in earthen fried was d best . .. thank you all for your suggestions...

  • swathi sunil, mangalore

    Thu, May 15 2014

    your recipe looks delicious Ms.Veronica Mathias.i ll try it for sure. thankyou

  • Riana Mendonce, Bejai / Udupi / Canada

    Tue, Nov 19 2013

    My sister-in-law taught me this preparation and I've been preparing Kayloli here Canada for the last 4 years, they taste better on an earthen tawa which I bought from Udupi. Also tastes good with sweet roce. Remember the following while preparing on earthen tawa - a. You should not grease with oil, instead before pouring the batter you ought to wipe with wet cloth and wait until the tawa is heated well before pouring the batter. Secondly the flame has to be even all around. Thank you Veronica, I must try this on a nonstick pan.

  • Rita, Germany

    Thu, Oct 31 2013

    @Sylvie, Mangalore, dont Keep any batter that has to become up in fridge.even this .when you do,it sets down,for the rest you have to do,otherwise nextday it will become saure,doesnt taste.any batter with cocosnuss second day should be kept in fridge.specially in warm weather and Country.

  • Sylvia, Mangalore

    Mon, Oct 28 2013

    Do we have to keep the batter in refrigerator or we have to keep it outside. Please let me know.

  • Averyl Rodrigues, Mangalore

    Sat, Oct 26 2013

    Its the " Mutambo thandu". It is between Row & boiled rice.

  • Rita, Germany

    Sat, Oct 26 2013

    @FM.Par boiled Rice is what we in Konkani say UKDO thandu.ricecorn is cooked and dried before it is milled.Row Rice is not cooked so it breaks easily and milky consistance Cooks early whereas parboiled Rice takes longer to cook.but healthier especially for diabetic People.

  • FM,

    Wed, Oct 23 2013

    What is 'pour boiled rice'????

  • Philomena, Bajpe

    Wed, Oct 16 2013

    I have eaten kailolios in my childhood which my grandmother used to make. Yes, they were made in a kayl" made out of broken earthenware. The rice was "surai" and the kailolios were crisp at the bottom and had a unique flavour and taste of its own kind. They are eaten with roce (jaggery and cardomoms added)and are just out of this world!

  • sybil serrao, Mangalore/Andheri

    Wed, Oct 09 2013

    nice & easy surely I will make it

    I am very fond of rice items

  • Rosy D'souza, Bajpe, Mangalore

    Wed, Oct 09 2013

    @veronica, Instead of using only par boiled rice, you can make Kayloli by adding 50/50 par boiled and raw rice or using raw rice only. If you are using only raw rice, you can add for 2 cups of rice either one cup of poha (beaten rice) or half cup of cooked white rice to the batter while grinding. 4 cups of grated coconut is not required, one cup of fresh grated coconut is sufficient. Little Coconut milk also can be added. It will help to ferment the batter. Instead of frying it in non-stick pan greased with oil, you can fry it with iron griddle (thawa) without applying any oil so that it will be thick in the centre and thin at the edges and soft and fluffy with crispy base. If it sticks to the thawa, then wipe the thawa with a clean damp cloth before pouring the batter to it. It goes very well with roce (jaggery and cardamom flavoured coconut milk).

  • Rita, Germany

    Wed, Oct 09 2013

    @Veronica,try the Kayloli dough with bit jaggary.very tasty.typical kayloli form you will get with a oval form pan(APAM KAIL).I knew from our neghbours Hindus)they use to put Kailoli in Rocewith jaggeryand cardomom.

  • Aubb, Kuwait

    Tue, Oct 08 2013


    I remember since late 60s my grandma used to fry the Kayloli in a ((KAYL)) that is derived from the lower portion of a broken earthen large size vessel that has capacity to cook 5-10 kg rice etc.

    The earthen ((KAYL)) gives a unique flavour that is absent in a non-stick pan or tawa !!

    Further, she used different type of rices for mutli, patholi, dosas, idlis, appams, kayloli, and many types of rice bhakri too.

    Very yummy stuff of olden days!!

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