easy kal dosa recipe | kal dosai | how to make steamed kal dosa recipe
Recipe Snapshot
- Prep time: 480 minutes
- Cook time: 10 minutes
- Total time: 490 minutes
- Yield: 30 dosa
- Category: dosa
- Cuisine: south india
Ingredients
- 2 cup idli rice / raw rice
- ½ tsp methi / fenugreek seeds
- ¾ cup urad dal
- ¾ cup poha / avalakki / beaten rice (thick)
- 1 tsp salt
- water for soaking and grinding
- oil for roasting
Method
- firstly, in a large mixing bowl soak 2 cup idli rice and ½ tsp methi. soak for 5 hours.
- in another bowl soak ¾ cup urad dal and ¾ cup poha for 3 hours.
- drain off the water from urad dal and transfer to the blender.
- blend to smooth and fluffy batter adding water as required.
- transfer the urad dal batter into large bowl.
- also, transfer the soaked rice into a blender and blend to slightly coarse batter.
- transfer the rice batter to the same urad dal batter bowl.
- mix well making sure both the batter are combined well.
- mix well making sure everything is combined well.
- now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
- after 8 hours, batter doubles indicating well fermented with air pockets present.
- add 1 tsp salt to the batter and mix well.
- mix gently without disturbing the air pockets.
- also, heat the griddle and pour a ladleful of batter.
- spread out in a circular motion slightly thick than regular masala dosa.
- also spread a tsp of oil from sides of dosa.
- cover and roast the dosa to a golden brown from bottom and completely cooked from top in presence of steam.
- finally, enjoy steamed dosa / kal dosa with chutney and aloo bhaji.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.