LET'S GET STARTED
16 H 35M
Step 1 - Rinse the soak. Step 2 - Grind the batter. Step 3 - Ferment the batter.
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.
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..
Step 3 – When the top part is fully cooked, loosen the edges, cook for 10 seconds, and remove from the pan.
Step 4 – Similarly, make the dosa with the remaining batter and serve hot with chutney, sambar, or vada curry.