Kal Dosa | Kal Dosai

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!

You may also want to try:

• Broken Wheat Dosa
• Rava Dosa 
• Pesarattu Dosa
• Mysore Masala Dosa
• Cauliflower Masala Dosa

Recipe Card for Kal Dosa | Kal Dosai:

Pin Recipe

Kal Dosa Recipe | Soft & Spongy Kal Dosa Recipe

Course: Breakfast

Cuisine: Indian Recipes, South Indian Recipes, Tamil Nadu Recipes

Equipments Needed

• Mixer Grinder
• Mixing Bowl
• Tawa

Prep Time: 10 minutes

Cook Time: 30 minutes

Soaking & Fermenting Time: 12 hours

Servings: 24 Dosa

Calories: 121kcal

Author: Sowmya Venkatachalam

Kal Dosa is one the popular soft and spongy dosa variety in TamilNadu. It is slightly thicker than the regular dosa. This staple breakfast recipe is made with Parboiled rice, raw rice, urad dal. Dosa batter should be fermented well to get soft and spongy dosas! Relish with Kara Chutney or Coconut Chutney!

Print Recipe

Ingredients

• 1 Cup Raw Rice 1 Cup - 250ml1 Cup Raw Rice 1 Cup - 250ml
• 1 Cup Idli Rice / Parboiled Rice1 Cup Idli Rice / Parboiled Rice
• ½ Cup Urad Dal½ Cup Urad Dal
• ½ tsp Fenugreek seeds½ tsp Fenugreek seeds
• 2 tsp Salt Adjust as needed2 tsp Salt Adjust as needed
• 4 tbsp Oil For Cooking dosa4 tbsp Oil For Cooking dosa

Instructions

Soaking Process

• Take raw rice and parboiled rice in a vessel. Wash and soak the rice together for 3 hours
  Take raw rice and parboiled rice in a vessel. Wash and soak the rice together for 3 hours
• Take urad dal and fenugreek seeds in another vessel. Wash and soak the dal for 3 hours
  Take urad dal and fenugreek seeds in another vessel. Wash and soak the dal for 3 hours

Preparing Batter

• After 3 hours, drain the water from the urid dal and grind it in the mixer or grinder by sprinkling water little by little. Normally for small quanity we can grind the urad dal in mixer jar. But grinding dal in mixer will not get 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. If you grind it in wet grinder, the batter will naturally be fluffy as the aeration process happens in the grinding process itself. Keep the urad dal batter aside
  After 3 hours, drain the water from the urid dal and grind it in the mixer or grinder by sprinkling water little by little. Normally for small quanity we can grind the urad dal in mixer jar. But grinding dal in mixer will not get 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. If you grind it in wet grinder, the batter will naturally be fluffy as the aeration process happens in the grinding process itself. Keep the urad dal batter aside
•  Then drain the water from the rice and add it to the mixer and grind it to a smooth batter.
   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 urad dal batter along with salt and give a nice stir. Close the vessel with a lid. 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.
  Add the ground rice batter with urad dal batter along with salt and give a nice stir. Close the vessel with a lid. 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.
• After fermentation process, take the batter and stir well.
  After fermentation process, take the batter and stir well.

Making Dosa

• Heat a tawa (Cast iron tawa is the perfect choice). Make sure the tawa is hot. Sprinkle little water and check if it sizzles then the tawa is ready. Pour a ladle of Kal Dosa batter and spread it to make a thick dosa.
  Heat a tawa (Cast iron tawa is the perfect choice). Make sure the tawa is hot. Sprinkle little water and check if it sizzles then the tawa is ready. Pour a ladle of Kal Dosa batter and spread it to make a thick dosa.
• Pour a teaspoon of oil around the dosa. Keep the flame low. When we start getting, pores all over the dosa, 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.
  Pour a teaspoon of oil around the dosa. Keep the flame low. When we start getting, pores all over the dosa, 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.
• Serve the yummy Kal Dosa with Kara Chutney or other chutney varieties. It goes well with Tiffin Sambar, idli milagai podi also.
  Serve the yummy Kal Dosa with Kara Chutney or other chutney varieties. It goes well with Tiffin Sambar, idli milagai podi also.

Video

Nutritional Info

Nutrition Facts

Kal Dosa Recipe | Soft & Spongy Kal Dosa Recipe

Amount Per Serving (1 dosa)

Calories 121 Calories from Fat 45

% Daily Value*

Fat 5g8%

Carbohydrates 20g7%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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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.

• Serve the yummy Kal Dosa with Kara Chutney or other chutney varieties. It goes well with Tiffin Sambar, idli milagai podi also.

Kal Dosa | Kal Dosai

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!