Discover the magic of Kal Dosa, a soft and spongy South Indian pancake. Unlike its crispy cousin, this dosa is delightfully thick and porous, perfect for soaking up flavorful sambar and chutney. A truly comforting breakfast classic that requires overnight fermentation.
Prep30 min
Cook20 min
Soak360 min
Ferment600 min
Servings4
Serving size: 2 pieces
292cal
8gprotein
33gcarbs
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
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.
A fiery and aromatic South Indian curry from the Chettinad region. Earthy mushrooms are cooked in a freshly ground spice blend with coconut, creating a deeply flavorful and satisfying dish. Perfect with parottas or steamed rice.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
About Kal Dosa, Chettinad Mushroom Masala and Vegetable Sambar
Crispy Kal Dosa with aromatic Chettinad Mushroom Masala and gut-friendly Sambar - a perfectly spiced delight!
This chettinad dish is perfect for dinner. With 843.3199999999999 calories and 26.94g of protein per serving, it's a muscle-gain option for your meal plan.
15gfat
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
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
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
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
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.
244cal
7gprotein
23gcarbs
17gfat
Ingredients
1.5 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
5 whole dried red chilies (Adjust to your spice preference)
1 inch stick cinnamon stick
4 whole cloves
2 pods green cardamom pods
1 whole star anise
1 tsp stone flower (Also known as kalpasi, for authentic flavor)
3 tbsp desiccated coconut (Unsweetened)
500 g cremini mushrooms (Cleaned and sliced thick)
3 tbsp sesame oil (Preferably gingelly oil)
0.5 tsp mustard seeds
10 leaves curry leaves
2 medium onion (Finely chopped)
1.5 tbsp ginger-garlic paste
2 medium tomatoes (Pureed)
0.5 tsp turmeric powder
1.25 tsp salt (Adjust to taste)
1 cup water
1 tbsp lemon juice (Freshly squeezed)
3 tbsp cilantro (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala
Place a dry skillet over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, cardamom pods, star anise, and stone flower.
Dry roast for 2-3 minutes, stirring continuously, until the spices become highly aromatic. Be careful not to burn them.
Add the desiccated coconut and roast for another 60-90 seconds until it turns a light golden brown.
Immediately transfer the roasted spices to a plate to cool completely. This prevents them from over-cooking.
Once cooled, grind the mixture into a fine powder using a spice grinder or a high-powered blender. Set aside.
2
Sauté the Aromatics
Heat the sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the curry leaves and let them sizzle for a few seconds until crisp.
Add the finely chopped onions and sauté for 7-8 minutes, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Pour in the tomato puree and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
Reduce the heat to low. Add the freshly ground Chettinad masala powder, turmeric powder, and salt. Stir well and cook for 2 minutes, allowing the spices to bloom.
Add the sliced mushrooms to the pan. Gently toss to coat them thoroughly with the masala.
Cook for about 5 minutes, letting the mushrooms release their moisture and absorb the spice flavors.
4
Simmer and Finish
Pour in 1 cup of water and stir to combine everything. Increase the heat to medium-high and bring the curry to a gentle boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes. The gravy should thicken and the mushrooms should be tender.
Turn off the heat. Stir in the fresh lemon juice.
Garnish with freshly chopped cilantro and serve hot.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
