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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.
For 4 servings
Soak the Rice and Lentils (5-6 hours)
Grind the Batter (25-30 minutes)
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 292.22 calories per serving with 7.76g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Ferment the Batter (8-12 hours)
Cook the Kal Dosas (15-20 minutes)
Serve Hot
After pouring the batter on the tawa, sprinkle finely chopped onions and a pinch of chopped cilantro on top before covering to cook.
After drizzling oil on the dosa, generously sprinkle a spoonful of Idli Podi (gunpowder) over the surface before flipping.
For a healthier version, replace half of the idli rice with a millet like foxtail millet (thinai) or kodo millet (varagu). The soaking and grinding process remains the same.
The fermentation process enriches the batter with probiotics (good bacteria), which help maintain a healthy gut microbiome, improve digestion, and boost immunity.
Fermentation breaks down the complex carbohydrates, proteins, and phytic acid in the grains and lentils, making the nutrients more bioavailable and the dosa very easy to digest.
Kal Dosa offers a good balance of macronutrients, with complex carbohydrates from rice for sustained energy and plant-based protein from urad dal for muscle repair and growth.
Made entirely from rice and lentils, this dish is a safe and delicious option for individuals with gluten intolerance or celiac disease.
Kal Dosa is thick, soft, and spongy, cooked on medium heat and often covered to steam. A regular paper or masala dosa is spread very thin, cooked on high heat until golden brown, and is known for its crispiness.
Common reasons for poor fermentation include cold ambient temperature, using iodized salt (which can inhibit yeast), over-rinsing the dal (washing away natural yeasts), or using old urad dal that has lost its potency.
Yes, Kal Dosa is a healthy and balanced meal. It provides complex carbohydrates from rice for energy and plant-based protein from urad dal. The fermentation process makes it rich in probiotics, which are great for gut health and easy digestion. It is also naturally gluten-free.
One serving of two Kal Dosas contains approximately 280-320 calories, primarily from carbohydrates and protein. The final calorie count can vary based on the amount of oil used for cooking.
While Idli rice (a type of parboiled rice) yields the best soft and spongy texture, you can use other short-grain rice like Sona Masuri as a substitute. Avoid using long-grain or aromatic rice like Basmati, as it will change the texture.
Store the batter in an airtight container in the refrigerator for up to 3-4 days. Before use, take out only the amount you need and let it sit at room temperature for about 20-30 minutes. Avoid stirring the entire batch each time.