Friday, April 22, 2011

Kal Dosai - A Soft And Silky Crepe With Rice And Black Lentil

KAL DOSAI
Kal dosais are so soft and silky that they can be folded like silk handkerchiefs. The white, oil- free dosais taste great with Kumbakonam Kadappa. My aunt used to serve the lilly white, soft kal dosais with pachai milagai tokku ( green chilly relish ) which is a deadly combination!


INGREDIENTS
Raw rice - 3 cups
Split black gram dal - 1 cup
Fenugreek seeds - 1/4 tsp
Salt - 1 1/2 tsp
METHOD
1. Stir the rice in a heated kadai until the rice is warm but not roasted.
2. Switch off flame and immediately add water and fenugreek seeds.
3. Let the rice soak for one hour in the same hot kadai.
4. When it is cooled, drain the rice and fenugreek seeds and grind to a smooth paste adding fresh water.
5. Mix in salt and store it in a covered vessel.
6. Soak split black gram dal in another vessel and cover with a lid.
7. Let the contents in both the vessels stand overnight.
8. Next morning grind the soaked split black gram dal until smooth and fluffy.
9. Thoroughly mix the rice batter and the dal batter together to make the dosai batter.
TO MAKE THE KAL DOSAIS
1. Heat a greased tava ( DOSAI KAL ) on medium flame.
2. Pour a ladle of batter and spread into a thin round dosai.
3. When holes start appearing on the dosai cover it with a lid.
4. Let  the dosai  cook in steam for two minutes.
5. Remove the lid and wait for few more seconds .
6. When the dosai is done it can be easily removed by using a spatula.It need not be flipped and cooked.




The dosais stay white because the black gram dal batter is not allowed to ferment. Secondly it is not roasted using oil. The steam cooking keeps it soft and pliable.


 

Enjoy the hot, soft and silky kal dosais with your favourite sambar, chutney or tokku.

Sending this to Srivalli's Breakfast Mela!

10 Post your Comments:

Priya said...

Love kal dosai with coconut chutney anytime..

Sukanya Ramkumar said...

My fav... Love to dunk in some hot sambar... YUM!

jayasree said...

Interesting preparation method...Bookmarked.

cumincoriandercardamom said...

Yummy!!

LG said...

dose kallu mele madida dose ruchi ne bere Chitra amma, dose chennagi kanta ide

Granite Worktops said...

i tried this and family is totallt crazy to have it again

Madhusmita said...

I have tried this dosa.really it was so delicious.Great creative idea.Thanks for this recipe.

Raja Lakshmi said...

HI,

TRIED YOUR KAL DOSAI RECE FOR THE 1ST TIME. TURNED OUT OK. BUT NOT AS WHITE AS YOURS.

I COULD EASILY TAKE THE DOSAS FROM THE TAWA EASILY. BUT THEY WERE BROWN DOWNSIDE AND A LITTLE CRISPY. WHERE CLD I HAVE GONE WRONG?

SHOULD THE FLAME BE IN SIM MODE? I ADDED 2 TSPNS OF FENUGREEK SEEDS. I GROUND BOTH RICE AND URUD DHAL IN A MIXIE. CLD YOU PLEASE GUIDE ME TO MAKE KAL DOSAS JUST LIKE YOURS --- W-H-I-T-E AND S-I-L-K-Y S-O-F-T???

MANY THANKS
RAJI.

Chitra Amma's Kitchen said...


Dear Raji,

The tava should not be too hot to make soft kal dosais.Keep the flame in sim and do not forget to cover the dosai with a lid. Use a greased tava and no more oil is needed for roasting.The dosai is basically cooked only in steam.
Best of luck. Chitra.

Raja Lakshmi said...

HI,
MANY THANKS. NTD YOUR POINT.
RAJI