December 31, 2012

Kal Dosai

At first i wasnt too bothered to try Kal Dosai recipe.Once I tried it it is never going back.I am making it frequently now.The dosai is too is soft.It uses very less oil , it is very healthy.I had with Brinjal Chutney and Idli podi ,it was yum.


  1. Raw rice - 3/4 cup
  2. Boiled rice - 3 cup
  3. Urad dhall -3/4 cup
  4. Fenugreek seeds - 2 tsp
  5. Salt as needed
  6. Gingelly oil  as needed


  1. Soak raw rice ,boiled rice ,urad dhall and  fenugreek together for atleast 5 hours.(I always soak for more time as i live in cold country ,and i feel the texture is good.).
  2. Grind it to a smooth paste ,it should be dosai batter consistency.
  3. Let it ferment for atleast 8 hours.
  4. Heat a tawa , soak a little cloth in oil and wipe the tava with it.
  5. Take 1 1/2 half of dosa batter and pour it in the tava.dont make it thin, it should be made like uttappam
  6. Pour little oil in the sides.
  7. The flame should be medium flame.Close with the lid.
  8. The dosai will take 2 min to cook , cook it slowly.
  9. Once the dosai is cooked completely,serve it.Dont flip this dosai .
  10. This dosai taste yummy with vadacurry and chicken gravy.


  1. All the ingredients should be soaked together.
  2. Grind it into a smooth batter.
  3. Dont flip the dosai.It should be cooked only one side
  4. Dont make the dosai thin , only thick dosai should be made. 
  5. Idli cannot made in this batter.

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