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.
Kal Dosai taste great when they are served hot. Pack them in insulated food containers or steel lunch box so you can eat it warm after a few hours.
Health Benefits
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.
Ingredients
cup idli rice: 1
cup raw rice: 1
cup urad dal: 1/2
tsp fenugreek seeds: 1/2
tsp salt or to taste: 1
oil
How To Make Kal Dosai
- Soak the rice separately in water withfenugreek seeds and dhal 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 to ferment for at least 8 hours.
- Heat tawa and wipe it down with oil.
- Mix the batter and add a little water as necessary.
Note:Make sure the batter is thick.
- Pour one big ladle of batter in the tawa and spread lightly to a thick small round dosa.
- Pour few drops of oil around the dosa.
- Cover with a lid and cook over a medium flame for 2 to 3 minutes.
- Remove it, serve, and enjoy!
Trivia
Dosa leftovers are torn into bits and named "PitchuDosai".