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A popular breakfast from Tamil Nadu's Chettinad region, these dosas are soft, thick, and wonderfully spongy. Their porous texture makes them perfect for soaking up spicy curries and chutneys. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
For 4 servings
Soak the Rice and Lentils
Grind the Batter
A popular breakfast from Tamil Nadu's Chettinad region, these dosas are soft, thick, and wonderfully spongy. Their porous texture makes them perfect for soaking up spicy curries and chutneys. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 442.68 calories per serving with 11.67g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Mix and Ferment
Cook the Kal Dosai
After pouring the batter on the tawa, sprinkle finely chopped onions, grated carrots, or chopped cilantro on top before covering to cook.
Sprinkle a generous amount of idli podi (gunpowder) on top of the dosa along with the oil before covering it to cook.
Replace half of the idli rice with a millet like foxtail millet (thinai) or kodo millet (varagu) for a healthier, fiber-rich version. Soaking times may vary.
The fermentation process enriches the batter with probiotics (good bacteria), which improve digestion, gut flora, and overall digestive health.
Urad dal is a key ingredient and an excellent source of vegetarian protein, essential for muscle repair, growth, and overall body function.
The complex carbohydrates from rice and lentils provide a steady release of energy, keeping you full and energetic for longer periods without causing sharp spikes in blood sugar.
Fermentation breaks down the complex starches and proteins in the rice and dal, making the dosas light on the stomach and easy to digest.
Yes, it is a very healthy dish. It's a balanced combination of carbohydrates and protein. The fermentation process makes it rich in probiotics, which are great for gut health, and also makes the nutrients easier to digest and absorb.
A single Chettinad Kal Dosai contains approximately 150-170 calories, depending on its size and the amount of oil used for cooking. It's a relatively low-calorie and filling meal option.
The most common reasons are improper fermentation (either under or over-fermented), over-mixing the batter after fermentation, or spreading the batter too thin on the tawa. Ensure the batter is well-risen and handle it gently.
Kal Dosai pairs wonderfully with spicy Chettinad gravies like Vada Curry or Mutton/Chicken Kuzhambu. It also tastes excellent with Kara Chutney (spicy tomato-onion chutney) and coconut chutney.
While idli rice (a type of parboiled rice) gives the best texture, you can use other short-grain rice like Sona Masuri as a substitute. The texture might be slightly different but still delicious.
Store the batter in an airtight container in the refrigerator for up to 4 days. After refrigeration, the fermentation will slow down. Remember to bring the batter to room temperature for about 30 minutes before making dosas.
This recipe goes great with these complete meals
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