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.
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!
Sending this to Srivalli's Breakfast Mela!
