Kal Dosai

Soft Kal Dosa Recipe

Soft, spongy, and healthy kal dosa recipe with brown idli rice and whole black urad dal! A perfect dosa that you can pack for lunch.


Kal Dosai




South Indian


16 H 35M


Breakfast, Entree

Soft Kal Dosa Recipe


Soft & spongy

– 2 cups idli rice; I used brown idli rice – ½ cup black urad dal – ½ cup sago pearls sabudana – 1 tsp fenugreek seeds – 2.25 cups water plus more for rinsing and soaking, and thinning the batter – 1 tsp salt Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.

You will need:


Simple & easy-to-follow

Prepare the dosa batter and ferment

Step 1 - Rinse the soak. Step 2 - Grind the batter. Step 3 - Ferment the batter.

Prepare the kal dosa

Step 1 – Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it onto the pan. Slightly spread it, and do not make it too thin or spread as we do for regular dosa. Spread some oil around the edges; ½ tsp should be sufficient.

Prepare the kal dosa

Step 2 – Cover it with the lid and let the kal dosa cook in the steam. Typically flipping is not required for kal dosa as we let the dosa cook completely in steam. But I flip the dosa and cook for just 10 seconds. That’s optional..

Prepare the kal dosa

Step 3 – When the top part is fully cooked, loosen the edges, cook for 10 seconds, and remove from the pan.

Prepare the kal dosa

Step 4 – Similarly, make the dosa with the remaining batter and serve hot with chutney, sambar, or vada curry.


Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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