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.
Ingredients
- Raw rice - 3/4 cup
- Boiled rice - 3 cup
- Urad dhall -3/4 cup
- Fenugreek seeds - 2 tsp
- Salt as needed
- Gingelly oil as needed
Method
- 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.).
- Grind it to a smooth paste ,it should be dosai batter consistency.
- Let it ferment for atleast 8 hours.
- Heat a tawa , soak a little cloth in oil and wipe the tava with it.
- Take 1 1/2 half of dosa batter and pour it in the tava.dont make it thin, it should be made like uttappam
- Pour little oil in the sides.
- The flame should be medium flame.Close with the lid.
- The dosai will take 2 min to cook , cook it slowly.
- Once the dosai is cooked completely,serve it.Dont flip this dosai .
- This dosai taste yummy with vadacurry and chicken gravy.
Tips
- All the ingredients should be soaked together.
- Grind it into a smooth batter.
- Dont flip the dosai.It should be cooked only one side
- Dont make the dosai thin , only thick dosai should be made.
- Idli cannot made in this batter.
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