Thursday, 25 April 2013

Kal Dosai with Chettinad Chutney

Taste and Create is an event that I am a part of for many years. This month I was paired with Veena of Veg Nation. I was really confused in selecting a recipe as I had already bookmarked quite a few earlier.Finally, I settled on this south Indian breakfast...

My folks have been talking about this kal dosai for quite some time now and so I made this to see how they like it. The dosas were really soft and spongy and paired well with the chutney.This recipe is a keeper for sure.We enjoyed this breakfast Veena :)



I used:
 Recipe Source - Veg Nation

Raw rice - 1 cup
Parboiled rice- 1 cup
Whole white dal -1/2 cup
Fenugreek seeds- 1 teaspoon
Salt to taste


  1. Soak the raw rice and parboiled rice together for 3 hours.
  2. In another vessel soak the urad dal and fenugreek for 3 hours.
  3. Drain the water from the rice mixture and grind to a smooth batter adding little water in a wet grinder / mixie.Remove this into a large vessel.
  4. Next grind the urad dal and fenugreek seeds to a fluffy batter adding very little water.
  5. Remove this into the vessel containing the rice batter.
  6. Add salt to this mixture and mix well.
  7. Let it ferment overnight.
  8. The next day, gently mix the risen batter and pour a ladle full of batter on a heated griddle. Do not spread.
  9. Cover and cook till bubble appear and they will break and form small holes.Do not flip them over .
  10. Remove from heat and serve hot.

For Chettinad Chutney

I used:

Ripe tomato - 1
Onion-2
Grated coconut- 4 tablespoons
Fried Gram dal- 1 tablespoon
Red Chillies - 2
Oil-1 teaspoon
Salt to taste

To temper 

Oil- 1 teaspoon
Mustard seeds- 1 teaspoon
Curry leaves -a few


  1. Chop the onion and tomato.
  2. Heat oil in a pan and put in the tomato and onion, red chillies.
  3. Cook till the tomato turns mushy.Remove from heat and cool.
  4. Grind to a smooth paste along with coconut, fried gram dal and salt.
  5. Remove the chutney into a serving dish.
  6. Heat oil for tempering.Add mustard and when it splutters add curry leaves and remove from heat.
  7. Pour over the chutney and mix well.
  8. Serve with Kal dosai.




Each month,it is fun creating dishes for  Taste and Create ...Would you like to join ? .Just email Min @ cowgirlmin07@gmail.com with your name, blog name and a link to your blog to sign up.Hope to see you in the next edition of Taste and Create....


Bon Appetit...



17 comments:

Divya Shivaraman said...

Perfect platter....

Priya Suresh said...

Its been a while i havent prepared this kaal dosa, makes me hungry,a prefect chutney to relish with.

Srimathi Mani said...

Love the little holes in the dosai

divya said...

looks sooo yummy n soft...

Sangeetha Nambi said...

Super traditional combo !

Foodiliciousnan said...

The pics have turned out very Well PJ! And the chutney looks very tempting

Amrita Vishal said...

looks very yum

Harini-Jaya Rupanagudi said...

The dosa sure looks very spongy. But my attention was drawn to the lovely chutney!! Super tempting pictures as well.

Archana Potdar said...

Delicious dosa love them

Suma Gandlur said...

Love the look of those spongy dosas.

Sharmilee! :) said...

Wow perfect combo...feel like grabbing the whole plate!

Rajani S said...

Love the little holes in the dosa!

Manju said...

Wow interesting one haven't tried like this.

Preeti Garg said...

Awesome recipe... perfect for meal

Suchi Sm said...

Love this ay any time... one of best fav recipe...

veena krishnakumar said...

glad you liked it PJ....dosa looks real soft!

Min said...

Yum! Looks great, PJ! Thanks for your support all these years.
Min
The Bad Girl's Kitchen
Taste & Create