Tuesday, 17 December 2019

Kal Dosa/Kal Dosai – How to make Kal Dosai

Kal Dosai is yet another delectable variety of dosa in the South Indian Cuisine. Unlike the plain dosa or uthappam this dosa is made with parboiled rice and urad dal, which yields a very soft and spongy dosa.  As the Kal dosa are soft  and spongy they are perfect for travel, you can just sprinkle some idli milagai podi and carry it along with you. Kal dosa has to cooked only on one side with the lid covered and should not be flipped. Do try out this delectable Kal dosa and post your comments here. Meanwhile do check out other interesting Dosa VarietiesBreakfast recipes here.

Here’s how to make Kal Dosai with step by step photos…


Ingredients

Idli Rice/Parboiled Rice
1 cup
Raw Rice/Pachha Arisi
1 cup
Urad dal /Ullutham Paruppu
½ cup
Fenugreek Seeds/Vendhayam
½ tsp
Salt
As needed
Oil
 To make Kal Dosa
Preparation Time:[ Soaking & Grinding] 8-9 hours
Fermentation Time: 8 hours or overnight
Cooking Time: 10-15 minutes
Author: Priya Anandakumar

Method
Wash both boiled rice & raw rice together for at least 3-4 times and drain the water. Add fresh water and soak for about 6-8 hours.

Wash both urad dal and fenugreek seeds/vendhayam together for at least 3-4 times and drain the water. Add fresh water and soak for about 6-8 hours.


Drain the water and add the urad dal + fenugreek seeds to the grinder and grind it to a fine smooth batter. Add little water when grinding to make a smooth and fluffy batter. Transfer it to a big deep container.


Next grind the soaked rice with little water in the grinder to a smooth batter and transfer it to the same container.

Combine both urad dal and rice batter together well along with required salt. Keep it covered for at least 8 hours or overnight to ferment.


You need to choose bigger bowl so that there is enough space for fermentation.

The next day morning you will see the batter would have risen in volume.

The batter is now ready to make kal dosas.


Suggestions on Fermenting

Batter ferments fast in tropical climates, so you will not have any issues. During summer the batter even triples in volume in less time, so you will have to keep that in mind.

But in cold places, the batter will not ferment properly. So preheat the oven, once it is warm switch off the oven and keep the batter inside the oven. The batter will ferment perfectly.

To Make Kal Dosa

Heat a tawa in high flame, add one big ladle of kal dosa batter and spread it little to make thick dosa.

When you start seeing pores all over the dosa, lower the flame, add oil all over the dosa and cover the tawa with lid and allow the dosa to cook completely on low medium flame.


Note: Do not flip the dosa, cook the kal dosai only on one side.

Transfer it to a plate, similarly make other dosas also.

Yummy, delicious Kal Dosai is ready to be enjoyed. Serve it hot with any chutney or sambar varieties of your choice.


Thank you all for visiting my space, please come back again for more delectable and tempting Dosa varieties and Breakfastvarieties from my kitchen.

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Have a great day and enjoy.


Until then I am signing off…



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Hello everybody,
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Priya Anandakumar