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 South Indian egg curry where hard-boiled eggs are simmered in a rich, spicy onion-tomato gravy. This comforting dish is perfect with steamed rice, chapatis, or dosas for a hearty meal.
Prep15 min
Cook25 min
Servings4
Serving size: 2 pieces(2 eggs and about 3/4 cup of masala gravy)
Soft kal dosa paired with aromatic egg masala - a protein-packed start to your busy morning!
This chettinad dish is perfect for breakfast. With 595.99 calories and 22.98g of protein per serving, it's a high-fiber 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.
304cal
15gprotein
14gcarbs
21gfat
Ingredients
8 pcs Eggs (hard-boiled and peeled)
2 medium Onion (finely chopped)
3 medium Tomatoes (pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chillies (slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
10 pcs Curry Leaves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Salt (or to taste)
1 cup Water
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Sauté the Eggs
Make 2-3 shallow slits on each hard-boiled, peeled egg. This helps them absorb the masala.
In a small bowl, mix 1/4 tsp of the turmeric powder and 1/4 tsp of the red chilli powder. Gently toss the slit eggs in this mixture to coat them.
Heat 1 tbsp of oil in a pan over medium heat. Sauté the coated eggs for 2-3 minutes until they form a light golden, slightly crisp layer. Remove from the pan and set aside.
2
Prepare the Masala Base
In the same pan, heat the remaining 2 tbsp of oil over medium heat. Add the mustard seeds and let them splutter completely.
Add the cumin seeds and curry leaves, and sauté for 30 seconds until fragrant.
Add the finely chopped onions and slit green chillies. Sauté for 7-8 minutes, stirring occasionally, until the onions are soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
3
Cook the Gravy
Add the tomato puree to the pan. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and oil begins to separate from the sides.
Reduce the heat to low. Add the remaining turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Mix well and cook for 1 minute until the spices are aromatic.
Pour in 1 cup of water, stir well, and bring the gravy to a boil.
4
Simmer and Finish
Reduce the heat, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld and the gravy to thicken.
Gently add the sautéed eggs to the gravy. Sprinkle the garam masala over the top.
Stir gently to coat the eggs, cover, and cook on low heat for another 2-3 minutes.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving hot with your choice of rice or bread.
