Friday, August 17, 2012

kal dosai


Boiled Rice         : 1 cup
Raw rice             : 1 cup
Urad dal              : 1 cup
Methi seeds        : 1 Tblsp

Preparation Method:

Soak rice, dal and Methi together for about 8 hours (or overnight) and grind to a smooth batter.
For kal dosai, the batter is not fermented so you can start making the dosas immediately.

This dosai is usually made very thin and gingelly oil adds to the taste.

The chutney that goes with it is made with grated coconut, green chillies and salt and is really white in colour. So we call it vellai chutney in our house.

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