KAL DOSAI

    When it comes to Classic Tiffin items like Idli & Dosa South Indian Cuisine is spoilt by choices and loaded with options.  The same batter with a slight variation converts itself into a different dish with a new look. Kal Dosai is a soft & spongy version of a normal Dosa. It is prepared with a Batter ground from a combination of soaked ingredients like Raw Rice, Parboiled Rice and Urad Dhal.  What gives the soft and spongy texture to this Dosa is the addition of Raw Rice to the Batter.
     Kal Dosai is traditionally prepared in an iron griddle colloquially called a 'Dosai Kal', and hence the name 'Kal Dosai'.  This is one of the famous South Indian Tiffin items and also a popular dish in most of the restaurants. Kal Dosai is slightly thicker than the normal Dosai with a soft and spongy texture.
While cooking a Kal Dosai, keep in mind to,

• Heat the Dosa Griddle and then lower the flame.
• The batter should be poured and spread in such a manner that the Dosa is slightly thicker.
• Cook Kal Dosai on a very low flame.
• There is no need to flip and cook Kal Dosai. We have to slow cook the Kal Dosai only on one side. 
• Can cover the Dosai with a lid and cook the dosa.
• Well-fermented Batter yields lots of small pores around the Kal Dosai.
• Kal Dosai should be Soft, Spongy and white in colour even after it is cooked.

     Whenever we dine out, my husband loves to order this Kal Dosai. I initially thought they were soft cooked traditional Dosas. There were the days where Moms prepared such Dosas and not the crispy thinly spread Paper Roast like Dosas at home, but the big Non-Stick Dosa Griddle has bought in the restaurant style Crisp Dosas into every household and those soft home-made Dosas lost its popularity. Though it seemed to be like a normal fluffy soft Dosa, the ones traditionally prepared at home, the ingredients used for Kal Dosai batter is different and plays a major role in the texture of this variety of Dosa. This soft, spongy white coloured Kal Dosai can be served with your choice of Chutney/Sambar or Curries like Vegetable Kurma, Coconut Sothi. It goes well with traditional style Chicken/Mutton Curries and Fish Curries.

Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 8-10 Hours
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 20 - 30 Minutes

HOW TO COOK KAL DOSAI

KAL DOSAI

INGREDIENTS :

Par-boiled Rice - 1 Cup
Raw Rice - 1 Cup
Urad Dhal - 1/2 Cup
Fenugreek Seeds - 1/2 Teaspoon
Salt - To Taste
Oil/Ghee - For Dosa

METHOD :

For Kal Dosai Batter :

• Clean, Wash & Soak Par-boiled Rice and Raw Rice with ample of Water.
• In a separate bowl, clean, wash & soak Urad Dhal and Fenugreek Seeds.
• Soak the ingredients for about 6-8 hours.
• Once soaked, Drain the water from the Urad Dhal and grind it in a mixer or grinder.
• Grind Urad Dhal and Fenugreek seeds by sprinkling water little at a time.
• Grind the ingredients for about 15-20 minutes.
• Once the Urad Dhal is well ground, it would turn up fluffy and into a ball like consistency.
• Switch off the mixer/grinder, transfer the Urad Dhal Batter into a Bowl and keep it aside.
• Next, drain the Water from the soaked rice and grind it in a mixer or grinder.
• Grind the Rice into a smooth batter.
• Combine the Rice Batter and Urad Dhal Batter.
• Mix both the batters thoroughly until well combined.
• Cover the Bowl and leave the batter aside.
• Allow it to ferment for about 8-10 hours/overnight.
• Once the batter gets fermented well, add Salt and mix well.

For Kal Dosai:

• Heat the Dosa Griddle on a high flame and then lower the flame.
• Smear the Griddle with oil.
• Thoroughly mix the Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Slightly spread the batter so that the Dosa is slightly thicker.
• Keep the flame at low while cooking Kal Dosai.
• Drizzle a few teaspoons of Oil/Ghee over the Kal Dosai.
• Cover the Kal Dosai with a lid and cook on a very low flame for a few minutes.
• Once cooked, remove the Kal Dosai from the griddle (there is no need to flip and cook the Dosai).

KAL DOSAI

NOTES :

• Use Par-boiled Rice/Idli Rice along with good quality Raw Rice for Kal Dosai recipe.
• The ingredients should be finely ground to a thick batter.
• Fermentation plays a major role, imparting the Dosa with a soft and spongy texture.
• Allow the batter to ferment for about 8-10 hours/overnight.
• If you live in a cold climate, leave it in a warm place until the batter ferments.
• Cook the Dosa on a very low flame, there is no need to flip and cook Kal Dosai.