This dosai is traditionally done on a thick iron pan or kal chatti . It is the soft variety of dosa and is great for a trip, specially for kids or people who don't eat hotel food. This dosa does not need any oil.
Boied rice - 1 cup Raw rice - 1 cup Urad dhal - ½ cup Wash & soak everything together for 6 hrs. Grind to a fine paste. Ferment for 12 hrs & add salt and make dosai.
Heat the kal chatti and pour the batter, don't spread it too much. Cook on both sides.
Variation : You can sprinkle idli molagai podi while it is cooking on a low flame and roll it for a perfect picnic or travel food.
1 comment:
Ah. Now I get it. I used to think kal dosai was made thicker and with idli batter. But the batter itself is different!
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