Kal Dosa with Mutton Kuzhambu

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.

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.

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.

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.

Combine and Simmer the Curry

• Add the freshly ground masala paste to the pan. Cook for 5-7 minutes, stirring frequently, until the paste is well-cooked and you see oil separating from the sides.
• Add the pressure-cooked mutton along with all of its cooking liquid (stock) to the pan.
• Pour in the remaining 2 cups of water and the remaining 1 tsp of salt. Stir everything together well.
• Bring the kuzhambu to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 15-20 minutes, allowing the flavors to meld and the gravy to thicken to your desired consistency.

Prepare and Add the Tempering (Thalipu)

• In a small tempering pan (tadka pan), heat the remaining 1 tbsp of gingelly oil over medium heat.
• Once the oil is hot, add the mustard seeds and allow them to splutter completely.
• Add the curry leaves and let them sizzle for a few seconds.
• Carefully pour this hot tempering over the simmering mutton kuzhambu and stir gently to combine.

Garnish and Serve

• Turn off the heat. Garnish the Mutton Kuzhambu with freshly chopped coriander leaves.
• Let it rest for 10 minutes before serving. Serve hot with steamed rice, idli, dosa, or parotta.