Kal Dosa | Soft and Spongy Kal Dosai Recipe | மிருதுவான கல் தோசை செய்வது எப்படி?

Описание: Kal Dosa is one the popular soft and spongy dosa variety in TamilNadu. It is slightly thicker than the regular dosa. This staple breakfast recipe is made with Parboiled rice, raw rice, urad dal. Dosa batter should be fermented well to get soft and spongy dosas! Relish with Kara Chutney or Coconut Chutney!

Detailed Recipe - https://bit.ly/312fJ8y
Liked this Video ? Click this link to subscribe to get Similar other videos - https://bit.ly/2KHjeZ0
WEBSITE: https://www.subbuskitchen.com
FACEBOOK -  / subbuskitchen  
YOUTUBE:    / subbuskitchenpage  
INSTAGRAM -   / subbuskitchen  
PINTEREST - https://www.pinterest.co.uk/subbalaks...

INGREDIENTS
1 Cup Raw Rice 1 Cup - 250ml
1 Cup Idli Rice / Parboiled Rice
½ Cup Urad Dal
½ tsp Fenugreek seeds
2 tsp Salt Adjust as needed
4 tbsp Oil For Cooking dosa

INSTRUCTIONS
SOAKING PROCESS

Take raw rice and parboiled rice in a vessel. Wash and soak the rice together for 3 hours

Take urad dal and fenugreek seeds in another vessel. Wash and soak the dal for 3 hours
PREPARING BATTER

After 3 hours, drain the water from the urid dal and grind it in the mixer or grinder by sprinkling water little by little. Normally for small quanity we can grind the urad dal in mixer jar. But grinding dal in mixer will not get fluffy batter. So first we need to grind it to smooth batter and then we should beat the batter for 5 mins to incorporate air and make the batter fluffy. If you grind it in wet grinder, the batter will naturally be fluffy as the aeration process happens in the grinding process itself. Keep the urad dal batter aside

Then drain the water from the rice and add it to the mixer and grind it to a smooth batter.

Add the ground rice batter with urad dal batter along with salt and give a nice stir. Close the vessel with a lid. Keep the batter in a warm place and allow it to ferment for 8 hours or overnight. If you are living in a sunny place sometimes the batter gets fermented easily within 4 hours. So keep a watch. If the batter rises and tries to overflow, stir well and refrigerate till you are ready to use. If you are living in cold place, Place the batter inside the Oven and switch on the oven light. The warmth of the light makes the batter ferment quickly.

After fermentation process, take the batter and stir well.
MAKING DOSA

Heat a tawa (Cast iron tawa is the perfect choice). Make sure the tawa is hot. Sprinkle little water and check if it sizzles then the tawa is ready. Pour a ladle of Kal Dosa batter and spread it to make a thick dosa.

Pour a teaspoon of oil around the dosa. Keep the flame low. When we start getting, pores all over the dosa, cover the tawa with lid and allow the dosa to cook nicely. When the dosa is cooked completely, we can remove from tawa. We don’t need to flip it off to other side.

Serve the yummy Kal Dosa with Kara Chutney or other chutney varieties. It goes well with Tiffin Sambar, idli milagai podi also.