Kamala's Corner

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.

Kal Dosai

Recipe rating: N/A
Recipe by S Kamala Course: BreakfastCuisine: Indian, TamilDifficulty: Easy
Servings

7

servings
Prep time

8

hours 
Cooking time

10

minutes
Fermentation

8

hours 

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.

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.
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