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 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.
A fiery and tangy South Indian chutney made with tomatoes, onions, and red chilies. This vibrant red chutney is the perfect spicy kick for idli, dosa, and uttapam, ready in under 25 minutes.
Soft, fluffy kal dosai with tangy sambar & spicy chutney. A fiber-rich, gut-friendly comfort food!
This chettinad dish is perfect for dinner. With 684.53 calories and 19.15g 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.
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.
Serve hot with steamed rice, idli, dosa, or vada.
4
Prepare the tempering
Heat the remaining 1 tbsp of gingelly oil in a small pan (tadka pan).
Add the mustard seeds and let them splutter.
Add the remaining 0.5 tsp urad dal, asafoetida (hing), and curry leaves. Sauté for 30 seconds until the dal turns golden brown.
5
Combine and serve
Pour the hot tempering over the ground chutney.
Mix well to combine.
Serve the Kaara Chutney with hot idlis, dosas, or uttapam.
