Time and servings
Time and servings
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
Instructions
- 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.
Step-by-step
1
firstly, in a large mixing bowl soak 2 cup idli rice and ½ tsp methi. soak for 5 hours.
2
in another bowl soak ¾ cup urad dal and ¾ cup poha for 3 hours.
3
drain off the water from urad dal and transfer to the blender.
4
blend to smooth and fluffy batter adding water as required.
5
transfer the urad dal batter into large bowl.
6
also, transfer the soaked rice into a blender and blend to slightly coarse batter.
7
transfer the rice batter to the same urad dal batter bowl.
8
add water if required and mix well making sure both the batter are combined well.
9
mix well making sure everything is combined well.
10
now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
11
after 8 hours, batter doubles indicating well fermented with air pockets present.
12
add 1 tsp salt to the batter and mix well.
13
mix gently without disturbing the air pockets.
14
also, heat the griddle and pour a ladleful of batter.
15
spread out in a circular motion slightly thick than regular masala dosa.
16
also spread a tsp of oil from sides of dosa.
17
cover and roast the dosa to a golden brown from the bottom and completely cooked from the top in presence of steam.
18
finally, enjoy steamed dosa / kal dosa with chutney and aloo bhaji.
Video
Notes
- firstly, pour the dosa slightly thick else the dosa will not be puffy.
- also, blending leftover rice and adding to the batter will give restaurant style texture.
- furthermore, if you are unable to find idli rice then replace idli rice with dosa rice.
- additionally, you can add soda and sugar to get more holes in dosa and golden colour.
- finally, steamed dosa / kal dosa dosa tastes great when prepared with well-fermented batter.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kal-dosa-recipe-kal-dosai/