This dosa is mostly prepared on Deepavali days in some households. It is served with rich non-veg/veg kurma or veg saagu and other gravy type side dish. It can also be taken with usual chutney/sambar.
Idli SambarDifficulty: Easy
Vegetable SaaguDifficulty: Easy
This vegetable Saagu is made from a mix of Carrot, Beans, Green Peas, Potato, Chow Chow and Capsicum This gravy can be served with Poori, Rawa Idli, Appam and Idiyappam.
Wanted to Thank you for the Wonderful Blog and for sharing your recipes, it is easy to follow and many of the dishes I have made using your guidance have been a hit with my family.
Wanted to THANK YOU for your efforts.
Thank you Shobha for your kind encouraging words.
Why is it called Kal dosai? Have you added any other fermenting agent? I get this look only when i add yeast.
For making dosa, there are different types of dosa pan available. For this dosa, a flat thick (Kal) pan is required. May be for this reason this dosai is called Kal Dosai. I have not added any fermentation agent like yiest etc. Here in Chennai the weather is too hot and the batter get fermented naturally without any fermentation agent.
Hi Kamala, love ur recipes. Thanx a ton!
Thanks mam . My problem of everyday breakfast to kids is solved. Keep posting the reciepes.
Can you please advise us on about how to make dishes with ragi( dosa, Kali) kambu, and other traditional dishes of TN.
With Ragi, I have already posted some recipes. You can check it. Other millets, I have to try it soon.
Your recipes are awesome.I tried many sweets n it came out well.loved by my family.
God bless you for sharing.
Thank you Nishaganesh.
Today i tried ur kaldosa recipe. Came out well
My hubby liked it. Thank you. ..
Thank you Lalita for your feedback.
I want to congratulate you on your wondeful blog with simple and beautiful recipes that are so beautifully presented. I have tried some of your recipes and have enjoyed them with family. Thanks.
Thank you Priya for your kind appreciation.
Could you please tell me what do you mean by raw rice. What variety should i look for?
Raw Rice is the rice which we use for cooking. You can use any variety availble to you.
Thank you for the tasty and wonderful, easy to follow recipes. I have tried many of your recipies. My favorite is Green apple chutney. I have never thought of making chutney off of an apple. I actually shared your recipe with some of my frineds. I bet they will love it too.
Once again thanks for the wonderful recipies.
Thank you Anu Sudheendra for trying my recipes and recommending it to your friends.
Please do check my blog for new recipes http://www.imommykitchen.com
pls tell what is parboiled rice( is it pulanarisi) and raw rice.
Parboiled rice is “Pulungal arisi”.
I am not getting the nice finishing texture in plain dosa why ?
Auntie can we use the makal used to cook the dosa on an electric stove? Or what kinds of stoves we can use it on? I am concerned since it is seasoned with oil is it safe to place on top of a gas stove or electric stove? Usually I think it was cooked on adapu outside?
And if you can tell how identify a good quality kal that would help…..And keys to maintaining it? Perhaps a separate post on this can be done?
i tried this however how to tell it is done despite the holes showing?
when i got the holes the dough was sticky, should it cool off then it won’t be so sticky after taking it off the pan? or what is the right patham? i feel being sticky it is still not cooked.
i made the kal dosai however
it is not cooking it still tastes pasty not fully cooked.
i tried three times like spreading it thinner, or cooking it for longer…
but it won’t cook fully. either thick or thin, longer or shorter cooked its pasty.
some say flip it over so both sides get cooked,
however i find it gets kind of dry.
what am i doing wrong?
i think it might be the batter? or something else?
how to get a spongy well cooked kal dosa that is
soft, but not dry?