1 cup idli rice
1 cup raw rice
1/2 cup urad dal
1/2 tsp fenugreek seeds
1 tsp salt or to taste
Kal dosa are another of the many varieties of dosa. This dosa has somewhat of a reputation in Southern India; it is slightly thicker than the average dosa and has a spongy quality to it. It also pairs notably well with kara chutney. Like many dosa, it is made with a lentil or rice based batter, and ends up looking like something between a crepe and a pancake. You can find this dosa served in most hotels in Southern India, so you’ll have plenty of chances to compare your skills.
This dosa recipe doesn’t have a lot of ingredients, but it does have many health benefits due to the amount of fenugreek it uses. Fenugreek has a large host of healthy properties; it can help counteract anemia, recover taste loss, treat respiratory disorders like (e.g. asthma and bronchitis), counteract insomnia thanks to its iron content, and treat inflammation. This wonderful plant can also help you with your beauty regimen. It’s been proven to treat dandruff, counter aging, and improve the outlook of your skin.
How to Make Kal Dosai
Note:Make sure the batter is thick.
Dosa leftovers are torn into bits and named "PitchuDosai".