Kal Dosa with Vada Curry

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.

Cook the Masala

• Add 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
• Add the puree of 2 medium tomatoes and cook for 3-4 minutes.
• Stir in the spice powders: 0.5 tsp turmeric powder, 1 tsp red chilli powder, and 1.5 tsp coriander powder. Cook for 4-5 minutes until the masala thickens and oil starts to separate.

Simmer and Finish the Curry

• Stir in the prepared coconut-fennel paste and cook for 2 minutes, stirring constantly.
• Pour in 3 cups of water and add 1 tsp of salt. Bring the gravy to a rolling boil.
• Gently add the crumbled vadas to the boiling gravy. Reduce the heat to low, cover the pan, and simmer for 8-10 minutes. The vadas will absorb the gravy and soften.
• Turn off the heat. Stir in 0.5 tsp of garam masala and 2 tbsp of chopped coriander leaves.
• Let the curry rest, covered, for at least 15 minutes before serving to allow the flavors to meld perfectly.