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.
Succulent prawns cooked in a thick, spicy, and tangy onion-tomato masala. This Chettinad classic is a flavor explosion, perfect with rice, dosa, or chapati for a quick and delicious meal.
Soft Kal Dosa with tangy, aromatic prawn thokku – a protein-packed and soul-satisfying treat!
This south_indian dish is perfect for breakfast. With 754.6500000000001 calories and 40.3g of protein per serving, it's a 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.
281cal
29gprotein
14gcarbs
13gfat
Ingredients
500 g prawns (cleaned and deveined)
2 pcs onion (large, finely chopped)
3 pcs tomatoes (medium, finely chopped)
3 tbsp gingelly oil (or any vegetable oil)
1.5 tbsp ginger garlic paste
3 pcs green chillies (slit lengthwise)
1 tsp mustard seeds
1 tsp fennel seeds
12 pcs curry leaves (from one sprig)
0.5 tsp turmeric powder
1.5 tsp kashmiri red chilli powder (adjust to your spice level)
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp tamarind paste (mixed in 2 tbsp water)
1.5 tsp salt
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Prepare the prawns
If not already done, clean and devein the prawns.
In a bowl, marinate the prawns with 1/4 tsp turmeric powder and 1/2 tsp salt. Set aside for 15 minutes.
2
Make the tempering
Heat oil in a wide pan or kadai over medium heat.
Add the mustard seeds and let them splutter, about 30 seconds.
Add the fennel seeds and curry leaves. Sauté for another 30 seconds until fragrant.
3
Sauté the aromatics
Add the finely chopped onions and sauté until they turn soft and golden brown, which should take about 6-8 minutes.
Add the ginger-garlic paste and slit green chillies. Cook for 2 minutes until the raw smell disappears.
4
Cook the masala base
Add the chopped tomatoes and cook until they become soft and mushy, and you see oil separating from the sides of the masala, about 5-7 minutes.
Add the remaining turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, and the rest of the salt. Mix well and cook for 2 minutes.
5
Cook the prawns
Add the marinated prawns to the pan. Mix gently to coat them with the masala.
Cook for 5-7 minutes, stirring occasionally, until the prawns curl up and turn opaque pink. Be careful not to overcook them.
6
Finish the thokku
Pour in the tamarind water and add the garam masala. Mix well.
Simmer for 2-3 minutes until the masala thickens to a semi-dry consistency and coats the prawns well.
Garnish with freshly chopped coriander leaves and turn off the heat.
