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: 1 serving
473cal
12gprotein
72gcarbs
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 Chettinad specialty. Tender chicken pieces are pan-roasted with a fragrant blend of freshly ground spices, curry leaves, and a generous kick of black pepper. A perfect dry curry for any meal.
Crispy Kal Dosa with perfectly spiced, protein-packed Chicken Chukka - an energy-giving comfort food.
This tamil dish is perfect for breakfast. With 807.13 calories and 37.04g of protein per serving, it's a high-fiber, 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.
334cal
25gprotein
13gcarbs
21gfat
Ingredients
500 g Chicken (Boneless, cut into 1-inch pieces)
5 pcs Dried Red Chilies (For the masala powder)
1.5 tbsp Coriander Seeds (For the masala powder)
1 tsp Cumin Seeds (For the masala powder)
1 tsp Fennel Seeds (For the masala powder)
1.5 tsp Black Peppercorns (For the masala powder)
1 inch Cinnamon Stick (For the masala powder)
4 pcs Cloves (For the masala powder)
1 pcs Star Anise (A single small piece for the masala powder)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
2 pcs Onion (Medium-sized, finely sliced)
2 pcs Green Chilies (Slit lengthwise)
1.5 tbsp Ginger Garlic Paste
15 pcs Curry Leaves (About one sprig)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Chukka Masala Powder
Place a small, dry pan over low heat. Add the dried red chilies, coriander seeds, cumin seeds, 1 tsp fennel seeds, black peppercorns, cinnamon stick, cloves, and star anise.
Dry roast for 2-3 minutes, stirring constantly, until the spices release a rich aroma. Be careful not to let them burn.
Remove the spices from the pan and allow them to cool completely. Once cool, grind them into a fine powder using a spice grinder or blender. Set aside.
2
Sauté the Aromatics
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the remaining 0.5 tsp of fennel seeds and let them sizzle for about 30 seconds.
Add the finely sliced onions and sauté for 8-10 minutes until they are soft and golden brown. This step is crucial for the flavor base.
Add the slit green chilies, fresh curry leaves, and ginger-garlic paste. Sauté for another 1-2 minutes until the raw smell of the paste disappears.
3
Cook the Chicken
Add the chicken pieces to the pan. Sprinkle with turmeric powder and salt. Mix well to coat the chicken evenly.
Increase the heat to medium-high and sear the chicken for 4-5 minutes, stirring frequently, until it's lightly browned on all sides.
Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 10-12 minutes. The chicken will release its own juices, so no extra water is needed. Stir occasionally to prevent sticking.
4
Roast with Masala
Once the chicken is tender and cooked through, remove the lid and add the freshly ground chukka masala powder.
Increase the heat to medium-high and stir-fry continuously for 6-8 minutes.
Continue to roast until the masala clings to the chicken pieces and the dish becomes completely dry. Scrape the bottom of the pan to incorporate the flavorful browned bits (the 'sukka' or 'chukka' texture).
Turn off the heat and stir in the fresh lemon juice.
5
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot as an appetizer or as a side dish with rice and sambar, rasam, or with rotis.
