Kal Dosai / Kal Dosa

Today's recipe is yet another soft dosa made in our households for breakfast or dinner.Kal dosa is popular dosa variety in South India and traditionally an iron griddle(kal means griddle Tamil) or earthen griddle is used,hence the name Kal dosai.
The highlight of this dosa is raw rice is used for this dosa and this dosa is very soft even after for several hours.
Since the dosa is very soft after cooling,its perfect for travel or kids lunch box.We usually smear the dosa with idly podi and sesame oil and packed in banana leaf.I personally prefer to have it with this spicy garlic chutney,drizzled with sesame oil.I often make this dosa for my kiddos lunch box.Off to the recipe..................

                                                             

                                         

                                                                              

                                                                        Kal Dosai/Kal Dosa

---

                                                                  

   Basic Information

   Preparation time ~ 35- 40 minutes
   Soaking time ~ 3-4 hours

   Fermentation time ~ 8-10 hours

   Cooking time ~ 3 minutes/dosa

   Makes ~ 12-14 dosas

  Ingredients

  

Ingredient	Quantity
Raw rice/pacharisi	1.5 cups
Urad dhal	1/2 cup+2 tbs
Fenugreek seeds/vendhayam	1 tsp
Salt	2 tsp
Oil	to cook dosa

   

 Method

• Soak the rice ,uradhal with fenugreek seeds  in water together for 3-4 hours.After soaking completely drain the water and grind everything together in a wet grinder or blender to a fine paste with water as needed.Transfer it to a bowl,add salt and mix it well.Keep it in a warm place for 8-10 hours or overnight for fermentation

• Next day or after the fermentation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.

• Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in high.Pour a ladleful of batter and spread it into a thick circle.No need to spread it to a thin crepe.Once the pores started forming on the dosa,reduce the flame and cook it in a medium flame for 2 minutes.Drizzle a tsp of oil.

• Flip it to the other side and cook it for 30-45 seconds.Remove it from the griddle.

•  Serve it  with  chutney and idly podi. 

• Batter consistency is very important to get a nice and soft dosa. 
• Do not spread the dosa to a thin crepe.
• After flipping the dosa if needed drizzle some oil.
• I recommend to use an iron griddle to make the dosa.

Enjoy...............

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up