Kal Dosai (Another Crepe)

Kal dosai is s soft, spongy dosa. It is thicker compared to the ‘normal’ dosa. Kal dosai is one of the staple breakfast dishes in the south Indian state of Thamizhnadu. I am fond of all kinds of dosai, but had never tried kal dosai. I was a little apprehensive since the traditional method of preparing this dish required parboiled rice and idli rice. Since I do not use any refined or processed ingredients in my cooking, I was wondering how to go about this dish – or perhaps I should just give up on it. But I decided to bash on regardless. The end result was superb – without any of the speciality rice varieties. I used just plain brown rice. I am sure that this will taste even better with red rice.

Kal Dosai

2 cups brown or red rice (I used brown rice)
1/2 cup split black lentils (urad dal, ulutham parupu)
1/2 tsp fenugreek seeds (methi dhana, venthiyam)
Unrefined salt to taste
Wash and soak the rice, overnight
Wash and soak the split black lentils separately, overnight
Drain and transfer the lentils to a blender
Grind it to a smooth paste, sprinkling water a little at a time
Remove from blender and transfer to a bowl
Beat the lentil (like we beat an egg) for about 5 minutes so that air can get incorporated in the lentils – this is important to have a soft and fluffy dosai
(Note: You don’t have to beat the batter if you are using a wet grinder)
Set aside
Next, drain the water from the rice and transfer it to the blender
Grind to a smooth paste, sprinkling water as necessary
Mix the lentil and rice batter together and add salt
Add water if the batter is not a thick pouring consistency
Mix well, cover and set aside overnight to ferment
If the batter begins to overflow from fermentation, refrigerate it
(Note: If you live in cold climes, pre-heat your oven and switch it off. Then place the batter overnight in the oven)
After the fermentation, stir the batter well
Heat a griddle on high flame
When the griddle is hot, pour a ladle of the batter in the centre of the griddle
Keep the setting on low flame
Spread the batter outwards in a circular motion
When pores appear on the dosai, cover it with a lid and let it cook
When the dosai is done nicely (say about 90 seconds), remove it to a casserole (no need to flip it)
Rub the griddle with the flat side of a cut potato
Repeat for the remaining batter
Serve at room temperature with chutneys and/or sambar

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