Kal Dosa with Vadacurry

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.

Prepare the Curry Base

• While the vadas are cooling, heat oil in a heavy-bottomed pan or kadai over medium heat.
• Add the mustard seeds and let them splutter. Then add the remaining 1 tsp fennel seeds, cinnamon stick, cloves, green cardamom, and curry leaves.
• Sauté for about 30-40 seconds until the spices release their aroma.

Build the Gravy

• Add the thinly sliced onions and sauté until they turn soft and golden brown, which takes about 7-8 minutes.
• Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
• Lower the heat and add the spice powders: turmeric, red chilli powder, and coriander powder. Stir for 30 seconds to prevent burning.
• Immediately add the tomato puree. Cook the masala, stirring occasionally, until it thickens and you see oil separating from the sides, about 6-8 minutes.

Simmer and Finish the Curry

• Once the vadas have cooled, use your hands to break them into coarse, bite-sized crumbles. Set aside.
• Pour 2 cups of water into the cooked masala, add the remaining 1 tsp of salt, and bring the gravy to a rolling boil.
• Gently add the crumbled vada pieces to the boiling gravy. Stir carefully and let it simmer for 5-7 minutes. The vada pieces will absorb the gravy and soften.
• Reduce the heat to low. Stir in the thick coconut milk and garam masala. Cook for just 1-2 more minutes until heated through. Do not let it boil after adding coconut milk, as it may curdle.
• Turn off the heat and garnish with freshly chopped coriander leaves.

Serve

• Let the Vadacurry rest for 10 minutes for the flavors to meld. Serve hot with soft idlis, dosas, idiyappam, or pooris.