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
Vegetable Saagu
Difficulty: EasyThis 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
Course: BreakfastCuisine: Indian, TamilDifficulty: Easy
Servings
7
servingsPrep time
8
hoursCooking time
10
minutesFermentation
8
hoursThis 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.
Ingredients
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
Directions
- 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.