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 rustic and aromatic South Indian country chicken curry. Tender chicken pieces are simmered in a freshly ground spice and coconut gravy, delivering a truly authentic and robust flavor. Perfect with rice or dosa.
Homestyle soft kal dosa with aromatic, perfectly spiced country chicken curry. A protein-packed comfort meal!
This chettinad dish is perfect for breakfast. With 801.1700000000001 calories and 48.839999999999996g 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.
509cal
41gprotein
17gcarbs
33gfat
Ingredients
750 g Country Chicken (Cut into medium pieces, bone-in)
3 tbsp Sesame Oil (Preferably gingelly oil)
1 cup Shallots (Peeled, about 150g)
2 pcs Tomato (Medium-sized, finely chopped)
1.5 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Dried Red Chilies (Adjust to your spice preference)
0.5 cup Grated Coconut (Fresh or frozen (thawed))
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
10 pcs Curry Leaves
1.5 tsp Salt (Or to taste)
3 cup Water (As needed for gravy consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Masala Paste
In a dry pan over medium heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies for 2-3 minutes until they become aromatic. Be careful not to burn them.
Remove the roasted spices from the pan and allow them to cool completely.
Transfer the cooled spices to a blender or mixie jar. Add the grated coconut and about 1/4 cup of water. Grind to a very smooth, fine paste. Set this masala paste aside.
2
Sauté Aromatics
Heat the sesame oil in a heavy-bottomed pot or pressure cooker over medium-high heat.
Add the mustard seeds and wait for them to splutter. Then, add the fenugreek seeds and curry leaves, and sauté for 30 seconds until fragrant.
Add the peeled shallots and sauté for 6-8 minutes until they turn soft and translucent.
Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
3
Cook the Chicken
Add the chopped tomatoes and cook until they become soft and mushy, forming a paste-like consistency.
Add the country chicken pieces, turmeric powder, and salt. Sauté on high heat for 5-7 minutes, until the chicken is lightly seared and no longer pink on the outside.
4
Simmer the Kuzhambu
Stir in the prepared masala paste and cook for 5 minutes, stirring frequently, until the oil begins to separate from the masala.
Pour in 2.5 to 3 cups of water, mix everything well, and bring the curry to a vigorous boil.
Reduce the heat to low, cover the pot, and let it simmer for 35-45 minutes. Country chicken takes longer to cook, so ensure it is tender. If using a pressure cooker, close the lid and cook for 4-5 whistles on medium heat.
Once cooked, the gravy will have thickened, and a layer of oil will float on top, indicating it's done.
5
Garnish and Serve
Taste the kuzhambu and adjust the salt if necessary.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 10-15 minutes before serving to allow the flavors to meld. Serve hot with steamed rice, idli, dosa, or idiyappam.
