Kal Dosa Recipe | Soft and Spongy Kal Dosa Recipe

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Kal Dosa (Kal Dosai), yet another sponge variety of dosa. This is one of the famous SouthIndian breakfast dish in most of the restaurants. Kal dosa is slightly thicker than the traditional dosa. Conventionally iron tawa is used for making kal dosa. Cast iron utensils are always healthy compared to non-stick. Non-stick tawa makes life easier but for authentic taste, I would strongly recommend cast iron tawa. Kal dosa batter needs to be fermented properly to make thick dosa and we have to cook it only on one side. We can see lots of small pores around the dosa and the dosa would be very soft. Kal Dosa with Kara Chutney is one of the famous combo served in hotels. We can serve this soft kal dosa with Tiffin Sambar or other types of chutney too.

Table of Contents

Tips for making perfect Kal Dosa:

Soaking: Wash and soak the dal and rice separately for minimum 3 hours.
Grinding in Mixer grinder : Normally for small quanity we can grind the urad dal in mixer jar. But grinding dal in mixer grinder will not yield fluffy batter. So first we need to grind it to smooth batter and then we should beat the batter for 5 mins to incorporate air and make the batter fluffy.
Grinding in Wet Grinder: If you grind it in wet grinder, the batter will naturally be fluffy as the aeration process happens in the grinding process itself. So no need for beating the batter. The batter will be light.
Fermentation : Keep the batter in a warm place and allow it to ferment for 8 hours or overnight. If you are living in a sunny place sometimes the batter gets fermented easily within 4 hours. So keep a watch. If the batter rises and tries to overflow, stir well and refrigerate till you are ready to use. If you are living in cold place, Place the batter inside the Oven and switch on the oven light. The warmth of the light makes the batter ferment quickly.
Readiness of Tawa: Make sure the iron tawa is ready before you pour the batter. If you sprinkle little water, it should sizzle immediately. That will ensure the tawa is ready
Spread Thick: Pour the batter in tawa and spread to a thick dosa. Kal Dosa is always little thicker than the normal crispy dosa.
Cook in low flame: Cook the Kal dosa in low flame with a lid on so that the dosa wile cooked completely and no need to flip
Serve with Kara Chutney or any chutney of your choice!

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Recipe Card for Kal Dosa | Kal Dosai:

Instructions with Step by Step Pictures:

Wash and soak both the rice in a vessel and dal and fenugreek seeds together in another vessel for 3 hours.

After 3 hours, drain the water from the urid dal and grind it in the mixer or grinder by sprinkling water little by little. We have to grind atleast for 10 minutes, till we get a ball like consistency and we can see bubbles coming up in the urid dal batter. Then take the urid dal batter in a vessel. Then drain the water from the rice and add it to the mixer and grind it to a smooth batter. Add the ground rice batter with urid dal batter and give a nice stir. Keep it overnight to ferment the batter. The next day, when the batter is fermented nicely, we can add salt and mix well. Adding salt in the beginning may delay the fermentation and hence I, usually add salt after fermentation only.

Heat a tawa in high flame and add a ladle of kal dosa batter and spread it little to make a thick dosa. When we start getting, pores all over the dosa, then we should lower the flame to minimum and add oil and cover the tawa with lid and allow the dosa to cook nicely. When the dosa is cooked completely, we can remove from tawa. We don't need to flip it off to other side.