Kal Dosa Recipe, learn how to make soft and spongy kal dosa at home with step by step photos. 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 sambar. If you are looking for side dish recipes to be served with idli or dosa, then do check my post on 62 varieties.
Kal dosa is a famous dosa variety which you can find in any south indian restaurant or road side hotels. Kal dosa or normal thin crispy dosa are all made from the same dosa batter, the only difference is the way of cooking. The regular dosa is spread thin on a tava and cooked both the sides, whereas, kal dosa is prepared by cooking it closed on one side alone. Once the pores appear on top the dosa, it means dosa is ready. You need not turn over the other side to cook.
I have used the traditional cookware to prepare kal dosa. I recently did a photo shoot for Ancient Cookware for their new products (soapstone vessels). This recipe is one among them. Use a soapstone dosa kal (maakal) to prepare this dish for the authentic taste. Believe me, it tastes better when prepared on a maakal then using non stick tava or cast iron tava.
To prepare this dosa on a soapstone pan, you first need a half cut onion with a tip to hold. Dip the cut part in oil and use it to grease the pan before pouring dosa batter. Always use gingelly oil or peanut oil for the yummy taste.
How to make Soft and Spongy Dosa
- 1 cup raw rice
- 1 cup parboiled rice
- ½ cup split black gram / urad dal
- ¼ tsp fenugreek seeds
- salt to taste
- Please check the instructions below.
Kal Dosa Recipe
- 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. Next day, grind soaked split black gram and fenugreek seeds in a mixer grinder to smooth paste adding enough water.
- 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.
- 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. 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.
- 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.
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 soapstone tawa and prepare dosa because it stays hot for longer time.