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 Tamil Nadu egg curry featuring hard-boiled eggs simmered in a tangy, spicy tamarind and coconut gravy. This flavorful kuzhambu is a perfect comfort food, best enjoyed with hot steamed rice.
Crispy Kal Dosa paired with tangy, protein-packed Muttai Kuzhambu
– comfort food for any morning!
This tamil dish is perfect for breakfast. With 639.72 calories and 23.27g 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(1 cup kuzhambu with 2 boiled eggs)
348cal
16gprotein
18gcarbs
25gfat
Ingredients
8 pcs Eggs (hard-boiled and peeled)
25 g Tamarind (small lemon-sized ball)
3 tbsp Gingelly Oil (also known as sesame oil; can substitute with vegetable oil)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
10 pcs Curry Leaves (from one sprig)
1 pcs Onion (medium, finely chopped)
2 pcs Tomato (medium, finely chopped)
1.5 tsp Salt (adjust to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
0.5 cup Grated Coconut (fresh or frozen)
8 pcs Sambar Onions (peeled)
4 pcs Garlic Cloves
1 tsp Cumin Seeds
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (adjust to spice preference)
2 tsp Coriander Powder
2.75 cup Water (divided for soaking tamarind, grinding, and gravy)
Instructions
1
Prepare Eggs and Tamarind Extract
Using a small knife, make 2-3 shallow slits on each hard-boiled egg. This helps them absorb the gravy flavors. Set aside.
Soak the tamarind in 1.5 cups of warm water for 15 minutes. Squeeze the tamarind thoroughly to extract all the juice, then strain the liquid through a fine-mesh sieve, discarding the pulp. Set the tamarind water aside.
2
Roast and Grind the Masala Paste
In a small pan over low-medium heat, dry roast the grated coconut, sambar onions, garlic cloves, cumin seeds, fennel seeds, and black peppercorns.
Stir continuously for 4-5 minutes until the coconut turns a light golden brown and the spices become aromatic.
Remove from heat and allow the mixture to cool down completely.
Transfer the cooled ingredients to a blender. Add the turmeric powder, red chilli powder, and coriander powder.
Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3
Prepare the Kuzhambu Base (Tadka)
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the fenugreek seeds and curry leaves. Sauté for about 30 seconds until the curry leaves are crisp and fragrant.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
4
Cook the Gravy
Add the chopped tomatoes and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy.
Add the ground masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the raw smell of the masala disappears and you see oil separating from the sides.
Pour in the prepared tamarind water and 1 cup of fresh water. Add the remaining salt and stir well to combine.
Bring the gravy to a vigorous boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, allowing the gravy to thicken slightly and the raw taste of the tamarind to cook off.
5
Add Eggs and Finish
Gently place the slit hard-boiled eggs into the simmering kuzhambu.
Allow the eggs to cook in the gravy for another 5 minutes on low heat, so they absorb the flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the kuzhambu rest for at least 10 minutes before serving for the flavors to meld.
