yummy everyday meal: Kal Dosai / Kal Dosa

Today's recipe is yet another soft dosa made in our households for breakfast or dinner.Kal dosa is popular dosa variety in South India and traditionally an iron griddle(kal means griddle Tamil) or earthen griddle is used,hence the name Kal dosai.
The highlight of this dosa is raw rice is used for this dosa and this dosa is very soft even after for several hours.
Since the dosa is very soft after cooling,its perfect for travel or kids lunch box.We usually smear the dosa with idly podi and sesame oil and packed in banana leaf.I personally prefer to have it with this spicy garlic chutney,drizzled with sesame oil.I often make this dosa for my kiddos lunch box.Off to the recipe..................

Kal Dosai/Kal Dosa

Basic Information

Preparation time 35- 40 minutes
Soaking time 3-4 hours

Fermentation time 8-10 hours

Cooking time 3 minutes/dosa

Makes 12-14 dosas

Ingredients

Ingredient	Quantity
Raw rice/pacharisi	1.5 cups
Urad dhal	1/2 cup+2 tbs
Fenugreek seeds/vendhayam	1 tsp
Salt	2 tsp
Oil	to cook dosa

Method

Soak the rice ,uradhal with fenugreek seeds in water together for 3-4 hours.After soaking completely drain the water and grind everything together in a wet grinder or blender to a fine paste with water as needed.Transfer it to a bowl,add salt and mix it well.Keep it in a warm place for 8-10 hours or overnight for fermentation

Next day or after the fermentation mix the batter well and take the required amount of batter to make dosa.Adjust the consistency with water.

Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in high.Pour a ladleful of batter and spread it into a thick circle.No need to spread it to a thin crepe.Once the pores started forming on the dosa,reduce the flame and cook it in a medium flame for 2 minutes.Drizzle a tsp of oil.