Kal Dosai

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 Sambar

    Difficulty: Easy

    This sambar recipe is specifically made for idli and dosai with dhal, onion and tomato.

  • Vegetable Saagu

    Difficulty: 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.

Kal Dosai

Recipe by S Kamala
0.0 from 0 votes
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time





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.


  • Parboiled Rice (Idli Rice) – 1 cup

  • Raw Rice – 1 cup

  • Urad Dhal – 1/2 cup

  • Fenugreek seeds – 1/2 teaspoon

  • Salt – 1 teaspoon or as per taste

  • Oil – few teaspoons


  • Preparing Dosai Dough
  • Soak both the rice together with fenugreek seeds and dhal separately in water for about 6 to 8 hours.
  • Wash and grind rice and dhal separately to a fine paste.
  • Mix together with salt and make a thick batter. Leave it for at least 8 hours to ferment.
  • To Make Dosai
  • Heat the dosai pan. Wipe it with oil.
  • Mix the batter and add little water if required and make it to a thick dosa batter.
  • Pour one big ladle of batter in the tawa and slightly spread it to a thick small round dosa. Pour few drops of oil around the dosa.
  • Close with a lid and cook on medium flame for 2 to 3 minutes. No need to flip it over.
  • Remove and serve with rich non-veg/veg kurma or veg sagu and other gravy type side dish. It can also be taken with usual chutney/sambar.
  • Tips
  • You can sprinkle little Idli Milagai Podi (Idli chilli powder) on top of the dosa with gingelly oil and pack it for lunch or for long travel. It stays soft for longer time.


  1. Hello Mam,
    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.


  2. Why is it called Kal dosai? Have you added any other fermenting agent? I get this look only when i add yeast.

    • Hi Elizabeth,

      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.

  3. Annie Rebello

    Hi Kamala, love ur recipes. Thanx a ton!

  4. Thanks mam . My problem of everyday breakfast to kids is solved. Keep posting the reciepes.

  5. Dear Mam.
    Can you please advise us on about how to make dishes with ragi( dosa, Kali) kambu, and other traditional dishes of TN.

  6. Hai Kamala,

    Your recipes are awesome.I tried many sweets n it came out well.loved by my family.
    God bless you for sharing.
    Thanks, nisha

  7. Hello aunty,
    Today i tried ur kaldosa recipe. Came out well
    My hubby liked it. Thank you. ..

    Lalita hari

  8. Dear Kamala,

    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.


  9. Hello
    Could you please tell me what do you mean by raw rice. What variety should i look for?

  10. Anu Sudheendra

    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.

  11. Please do check my blog for new recipes http://www.imommykitchen.com

  12. pls tell what is parboiled rice( is it pulanarisi) and raw rice.

  13. Mam
    I am not getting the nice finishing texture in plain dosa why ?

  14. 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?

  15. 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.

  16. 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?

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