A popular breakfast from Tamil Nadu's Chettinad region, these dosas are soft, thick, and wonderfully spongy. Their porous texture makes them perfect for soaking up spicy curries and chutneys. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
Prep20 min
Cook20 min
Soak360 min
Ferment480 min
Servings4
Serving size: 2 dosas
262cal
8gprotein
33gcarbs
Ingredients
1.5 cup Idli Rice (Parboiled rice specifically for idli/dosa)
0.5 cup Urad Dal (Whole, skinless black gram lentils)
0.25 cup Thick Poha (Flattened rice, thick variety)
1 tsp Methi Seeds (Fenugreek seeds)
1 tsp Rock Salt (Or non-iodized salt, for better fermentation)
3 tbsp Gingelly Oil (Sesame oil, for cooking the dosas)
5 cup Water (Approximately 3 cups for soaking and 2 cups for grinding)
Instructions
1
Soak the Rice and Lentils
In a large bowl, rinse the idli rice 3-4 times until the water runs clear. Add 3 cups of fresh water and let it soak.
A classic South Indian stew featuring tender pearl onions simmered in a tangy tamarind and lentil base. This aromatic and flavorful sambar is a perfect accompaniment for idli, dosa, or steamed rice.
Perfectly spiced Chettinad Kal Dosai with aromatic sambar – a soul-satisfying breakfast!
This chettinad dish is perfect for breakfast. With 507.15 calories and 16.97g of protein per serving, it's a high-fiber option for your meal plan.
11gfat
In a separate medium bowl, rinse the urad dal and methi seeds together. Add fresh water to cover them by at least 2 inches.
Let both bowls soak for a minimum of 6 hours, or overnight.
2
Grind the Batter
Rinse the thick poha and soak it in 1/2 cup of water for 15-20 minutes before you start grinding.
Drain the urad dal and methi seeds, reserving the soaking water. Using a wet grinder or a high-speed blender, grind them into a very smooth, light, and fluffy batter. Add the reserved soaking water little by little (about 3/4 to 1 cup). This should take about 15-20 minutes. Transfer this fluffy batter to a large, deep container.
Next, drain the rice and add it to the grinder along with the soaked poha (and its water). Grind to a smooth yet slightly grainy consistency, similar to fine rava (semolina). Use cold water as needed (about 1 cup) to prevent the grinder from overheating.
Pour the rice batter into the container with the urad dal batter. Add the rock salt.
3
Mix and Ferment
Using your clean hands, mix both batters together thoroughly for 2-3 minutes. The warmth from your hands aids in the fermentation process. The final batter should be thick but pourable.
Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free place for 8 to 12 hours. In colder climates, place it inside a turned-off oven with the light on.
The batter is perfectly fermented when it has doubled in volume, is bubbly, and has a pleasant sour aroma.
4
Cook the Kal Dosai
Once fermented, gently stir the batter just once or twice. Do not overmix, as this will deflate the air pockets. The consistency should be like a thick pancake batter; if it's too thick, add a tablespoon or two of water.
Heat a cast-iron tawa or a non-stick griddle over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Pour a ladleful (about 1/2 cup) of batter onto the center of the hot tawa. Do not spread it thin. Gently swirl the ladle to form a thick dosa, about 5-6 inches in diameter.
Drizzle about 1/2 teaspoon of gingelly oil around the edges and on top. You will see small holes (pores) forming on the surface.
Cover with a lid and cook for 60-90 seconds on medium flame. The top surface will appear cooked and will no longer be liquid.
Kal Dosai is traditionally cooked only on one side. There is no need to flip it. Gently lift it with a spatula, fold it in half, and serve immediately.
4
Serving size: 1 cup
246cal
9gprotein
35gcarbs
9gfat
Ingredients
0.75 cup Toor Dal (rinsed thoroughly)
4.5 cup Water (divided for cooking dal, soaking tamarind, and adjusting consistency)
0.5 tsp Turmeric Powder
250 g Pearl Onions (peeled, about 20-25 onions)
20 g Tamarind (a small lemon-sized ball)
2.5 tbsp Sambar Powder (use a good quality, fragrant brand)
1.25 tsp Salt (or to taste)
1 tsp Jaggery (grated, optional but recommended)
2 tbsp Gingelly Oil (Indian sesame oil)
1 tsp Mustard Seeds
1 tsp Urad Dal
0.25 tsp Fenugreek Seeds (also known as methi seeds)
2 pcs Dried Red Chilies (broken in half)
1 sprig Curry Leaves (about 10-12 leaves)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Lentils (Dal)
In a pressure cooker, combine the rinsed toor dal, 2 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and use a whisk or the back of a ladle to mash the dal into a smooth paste. Set aside.
2
Prepare the Sambar Base
While the dal is cooking, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze the pulp thoroughly to extract its essence, then strain the liquid into a bowl, discarding the solids.
In a heavy-bottomed pot or kadai, combine the extracted tamarind water, peeled pearl onions, sambar powder, and salt.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, until the onions are tender but still retain their shape.
3
Combine and Simmer
Pour the mashed dal into the pot with the cooked onions and tamarind base. Stir well to combine.
Add 1 to 1.5 cups of water, or as needed, to achieve your desired sambar consistency. It should be a pourable, thin gravy.
Add the grated jaggery (if using) and stir until it dissolves. The jaggery balances the tanginess and spice.
Bring the sambar to a gentle boil and then let it simmer on low heat for 8-10 minutes. This allows all the flavors to meld together beautifully. Stir occasionally.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the gingelly oil over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for about 30 seconds until the urad dal turns a light golden brown.
Add the broken dried red chilies and curry leaves. Stand back as they will sizzle and pop.
Finally, add the hing, give it a quick stir for 2-3 seconds, and immediately turn off the heat.
5
Finish and Serve
Carefully pour the hot tempering over the simmering sambar. You will hear a satisfying sizzle.
Stir the sambar gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Cover the pot with a lid and let it rest for at least 5-10 minutes before serving. This step is crucial for the tempering aromas to infuse into the sambar.
