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 flavorful and spicy South Indian condiment made from roasted lentils, sesame seeds, and red chilies. This 'gunpowder' is perfect for sprinkling over idlis and dosas, especially when mixed with ghee or sesame oil.
Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
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, Idli Podi, Ghee and Vegetable Sambar
Crispy Kal Dosa with tangy Sambar, aromatic Podi, and ghee - perfect for a quick, energy-giving dinner!
This chettinad dish is perfect for dinner. With 775.1500000000001 calories and 22.64g of protein per serving, it's a nutritious choice 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.
40cal
2gprotein
6gcarbs
1gfat
Ingredients
0.5 cup Urad Dal (Skinned and split black gram lentils)
0.5 cup Chana Dal (Split and skinned Bengal gram)
12 pieces Dried Red Chilies (Use a mix of Byadgi for color and Guntur for heat)
2 tbsp White Sesame Seeds
0.25 cup Curry Leaves (Fresh leaves, loosely packed)
0.5 tsp Hing (Asafoetida powder)
1 tsp Salt (Adjust to taste)
1 tsp Jaggery Powder (Optional, to balance flavors)
1 tsp Sesame Oil (Also known as gingelly oil)
Instructions
1
Roast the Lentils
Heat a heavy-bottomed pan or kadai over a low to medium flame.
Add the urad dal and chana dal. Dry roast them, stirring continuously for 8-10 minutes.
Continue until they turn an even light golden brown and you get a nutty, toasted aroma.
Immediately transfer the roasted lentils to a large plate or tray to cool down completely.
2
Roast Spices and Aromatics
In the same hot pan, add the sesame oil.
Add the dried red chilies and roast for 1-2 minutes until they puff up slightly and become fragrant. Be careful not to burn them.
Add the white sesame seeds and roast for another 30-60 seconds until they start to pop and turn a light golden color.
Finally, add the fresh curry leaves and roast for 2-3 minutes until they become crisp and brittle.
Transfer all these roasted spices to the same plate with the lentils.
1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)
Instructions
1
Melt the Butter
Cut the unsalted butter into 1-inch cubes to ensure even melting.
Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2
Simmer and Clarify
Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3
Strain the Ghee
Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4
Cool and Store
Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
Once fully cooled and solidified, seal the jar with an airtight lid.
Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.
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.
Spread all the roasted ingredients evenly on the plate.
Allow the mixture to cool down to room temperature. This is a critical step and may take 20-30 minutes.
Do not proceed to grinding until the ingredients are completely cool to the touch, as any warmth can introduce moisture and reduce shelf life.
4
Grind the Podi
Once cooled, transfer the entire mixture to a dry spice grinder or a powerful blender jar.
Add the hing and salt.
Grind in short pulses to achieve a slightly coarse, sand-like texture. Avoid grinding continuously, as it can release oils and make the podi clump together.
If using, add the jaggery powder at the very end and pulse just once or twice to mix it in.
5
Cool and Store
Spread the freshly ground podi back onto the plate for a final cooling, allowing any heat generated during grinding to dissipate.
Once at room temperature, transfer the Idli Podi to a clean, dry, and airtight glass jar.
Store in a cool, dark place. It will stay fresh for up to a month.
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.
