Kal Dosa

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A spongy, crispy and healthy south Indian style pancakes which are not only nutritious but also easy to prepare. Prepare this for breakfast or dinner and serve with chutney or dal.

Product Featured in this Recipe
Indian Soapstone Tawa

Kal Dosa

Difficulty:

Fairly difficult

Cost:

Fairly cheap




Preparation time
Cooking time
Waiting time 2d

Ingredients

For 3 Person(s)

Recipe

  • 1 cup uncooked rice
  • 1 cup parboiled rice
  • 1/2 cup split black gram / urad dal
  • 1/4 tsp fenugreek seeds
  • salt to taste

Kal Dosa Directions

    1. Soak raw rice and parboiled rice together in a bowl. Let it soak overnight. Similarly, combine urad dal and fenugreek seeds in a bowl and fill with water. Let it soak overnight.
    2. Next day, grind soaked split black gram and fenugreek seeds in a mixer grinder to smooth paste adding enough water.
    3. Now, grind rice similarly adding enough water to smooth paste. Mix rice paste and urad dal paste together in a wide mixing bowl. Let it ferment for minimum 5-6 hours. The time may vary depending upon the room temperature. Once fermented, use this batter to prepare dosa or Paniyaram in a soapstone vessel.
    4. To prepare dosa, take the cured soapstone tawa. Heat it on low flame for 5 minutes. Take an onion and cut into two halves. Take one half and dip the cut part in oil. Use this to grease the tawa.
    5. Switch to low medium flame. Take a ladleful of fermented dosa batter and pour it over tawa. Spread the batter in clockwise direction with the help of ladle to form a large disc just like we do to prepare pancake.
    6. Pour a tsp oil all over dosa and close the tawa with a lid. Let it cook for 2 minutes. Remove the lid. Carefully remove dosa with a flat ladle and proceed with the remaining batter. Serve dosa with chutney and sambar / dal.

Recipe notes

Always cook dosa on low medium flame. Before pouring the batter, grease the tawa with little oil. For last 2 batches, you can switch off the tawa and prepare dosa because it stays hot for longer time.

Recipe by Preeti Tamilarasan, JOPREETSKITCHEN
For further details about this recipe visit: http://www.jopreetskitchen.com/


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