Tuesday, January 31, 2012

Kaalu Dosae - Indian Crepe With Field Bean Topping

We enjoy a kaalu dish at least once in two days during the avarekai season.The legume is adored for its distinct aroma. Even a simple dish like upma becomes flavoursome and adorable when a handful of kaalu is thrown into it. 
Kaalu Dosae is a delicacy and it is a sure - fire  hit when served hot. Topped with a dollop of fresh butter and a variety of chutneys to go with it, savouring  kaalu Dosae is nothing but  the seventh heaven!
 I used Puri - puffed rice - while grinding the batter for  dosae  along with rice. The dosaes were very soft and spongy and the edges were crisp and golden in colour.

Raw rice ( Sona Masuri ) - 1 1/2 cups 
Par boiled rice ( idly rice ) - 1 1/2 cups 
Puri ( Puffed rice ) - 1 cup 
Fenugreek seeds - 1/2 tsp 
Bengal gram dal - 1/2 tsp 
Sour curds - 1 cup 
Salt - 2 1/2 tsps 
Sugar - 1/2 tsp 
1. Wash and soak all the ingredients except curd, salt and sugar for two hours. 
2. Grind the soaked ingredients adding little water into a smooth and thick batter. 
3. When the batter is smooth add the sour curds,salt and sugar and grind for another three minutes. 
4. Store the batter in a big vessel giving it space for rising. 
5. Cover with a lid and leave it in a warm place for fermenting overnight. 


Hituku Bele ( Peeled and deskinned Kaalu ) - 1 cup 
Finely chopped green chillies - 2 tbsps 
Finely chopped fresh coriander - 2 tbsps 
Finely chopped fresh ginger - 2 tbsps 
1. Boil the hituku bele in just enough water adding a pinch of salt for ten minutes. 
2. Drain excess water if any and spread it out on a kitchen towel. 
3. Mix all the chopped ingredients with the now dry hituku bele kaalu
1. Heat a tava and grease it evenly with oil using the cut surface of a halved onion. 
2. Pour a table spoon of batter on the tava to check the consistency of the batter as well as the heat of the tava. 
3. When the batter is poured on the tava , it should spread into the shape of a dosae by itself. Small holes should appear on top of the dosae when it is cooked. When you turn over the dosae,  the flip side should look golden in colour. The dosaes will come out well after two or three small ones are tested. 
4. Adjust the consistency of the batter adding water if necessary,and pour one large ladle of batter on the hot greased tava
5. Dribble oil all around the dosae and wait for small holes to appear on top. 
6. Spread a scoop of the prepared kaalu on top of the still cooking dosae, and press them down with a spatula so that they get embedded on the dosae

7. Cover with a lid and cook for two more minutes on low flame. 
8. Remove lid and check if the dosae is cooked well on the top. 
9. Cooking on the flip side is not necessary. 
10. Gently remove the cooked Kaalu Dosae on to a plate and increase the heat before pouring the batter for the second dosae

Enjoy the hot Kaalu Dosae with a dollop of fresh butter and your favourite chutney.

3 Post your Comments:

hotpotcooking said...

Healthy one. Great idea. Taking veggies on their seasons gives a nice aroma and fresh too.

Aarthi said...

This is my favorite..YUMMY


Priya Suresh said...

Super tempting dosas,looks absolutely divine and inviting..