An all-time favorite for the South Indians is nothing other than Dosa. The Dosa is ubiquitous throughout the nation. Few bites of these wafer-like crepes can surely satisfy your hunger pangs. The crepes are usually served with spicy chutneys and Sambhar- lentil soup prepared with vegetables.
Many chefs today prepare different varieties of Dosa by simply adding zesty flavorful herbs, condiments and also by changing the base of the Dosa. One such variant is Kal Dosa, a slightly thicker version of the Dosa but not as thick as uttappam.
Ingredients for Preparing Kal Dosa:
- Raw rice –½ cup
- Parboiled Rice- 1 cup
- Urad Dal- ½ cup
- Fenugreek Seeds- 2 teaspoons
- Salt and Oil
Method to Prepare Kal Dosa Batter:
Mix Urad Dal and Raw Rice, wash them 4-5 times in water. Next, add parboiled rice to this mixture and soak overnight or 7-8 hours. The next day, drain water from the mixture and grind the mixture finely along with fenugreek seeds. Add required amount of salt and thoroughly mix the paste. Cover the mixture with a lid and set aside for good 7-8 hours for fermentation. Now the batter is ready to cook!
How to make Kal Dosa?
Heat a non-stick pan over medium flame. Once the tava becomes hot, rub it with a clean cloth. Next, add a teaspoon of oil and spread a small amount of batter over the pan. You can also add another spoon of oil to make the Dosa crispier. When you find the Dosa turning brown, flip the other side. Now the Dosa is ready to be served with chutneys and Sambhar.
To relish restaurant style Dosas in London, visit Palm Beach Indian catering East London restaurant. Palm Beach has been serving authentic South Indian and Sri Lankan dishes for its customers for more than two decades now.
They serve a variety of Dosas with tangy chutneys and also undertake Dosa Catering services for party and wedding ceremonies. What are you waiting for? Treat your taste buds with crispy Dosas this weekend.