Egg Drop Curry with Kal Dosa

Ingredients

• 1.5 cup Idli Rice (Parboiled rice works best)
• 0.5 cup Urad Dal (Whole, skinned variety)
• 0.25 cup Poha (Thick variety)
• 0.5 tsp Fenugreek Seeds (Also known as Methi seeds)
• 1 tsp Rock Salt (Non-iodized salt aids fermentation)
• 3 cup Water (For grinding, plus more for soaking)
• 4 tbsp Gingelly Oil (Also known as sesame oil, for cooking)

Instructions

1. 1

   Soak the Rice and Lentils (5-6 hours)

   • In a large bowl, rinse the idli rice 4-5 times until the water runs clear. Add fresh water to cover the rice by at least 2 inches and set aside to soak.
   • In a separate medium bowl, rinse the urad dal and fenugreek seeds together. Add fresh water to cover and set aside to soak.
   • Allow both bowls to soak for at least 5 to 6 hours.
2. 2

   Grind the Batter (25-30 minutes)

   • About 15 minutes before grinding, rinse and soak the poha in a small amount of water until it softens.
   • Drain the water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or high-speed blender. Add about 3/4 cup of cold water and grind for 15-20 minutes until the batter is extremely smooth, light, and fluffy. Transfer this batter to a large, deep container (at least double the volume of the batter).
   • Next, drain the water from the rice and the soaked poha. Add them to the same grinder. Add about 1 cup of water and grind to a smooth, yet slightly grainy texture (like fine semolina).
   • Pour the rice batter into the container with the urad dal batter. Add the rock salt.
   • Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method introduces beneficial microbes and helps kickstart fermentation.
3. 3

   Ferment the Batter (8-12 hours)

   • Cover the container with a lid, but do not seal it tightly; leave a small gap for gases to escape.
   • Place the container in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours.
   • The batter is perfectly fermented when it has doubled in volume, is bubbly and frothy, and has a pleasant, slightly sour aroma.
4. 4

   Cook the Kal Dosas (15-20 minutes)

   • Once fermented, gently stir the batter just once or twice. Do not overmix, as this will deflate the air pockets that make the dosa soft.
   • Heat a cast-iron or non-stick tawa over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Lightly grease the tawa with oil.
   • Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it thin. Gently swirl the ladle to form a thick pancake, about 5-6 inches in diameter.
   • Drizzle about 1/2 teaspoon of gingelly oil around the edges and on top of the dosa.
   • Cover the tawa with a lid and cook for 1-2 minutes on medium heat. The top surface will become porous and appear cooked.
   • Uncover and flip the dosa. Cook the other side for just 30-40 seconds. The Kal Dosa should remain soft and pale, not brown and crispy.
   • Fold the dosa in half and remove it from the tawa.
5. 5

   Serve Hot

   • Repeat the process with the remaining batter, greasing the tawa lightly between each dosa.
   • Serve the soft and spongy Kal Dosas immediately with your choice of coconut chutney, kara chutney, or sambar.