Kalla Dosa A different variety of dosa. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Parboiled rice, Split black gram Cuisine Indian Course Snacks and Starters Prep Time 7-8 hour Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Kalla Dosa 2 1/2 cups Parboiled rice Split black gram 1/2 cup Rice 1 cup Split black gram skinless (dhuli urad dal) 1 teaspoon Fenugreek seeds (methi dana) optional to taste Salt as required Oil Method Wash and soak boiled rice and raw rice in four cups of water for three to four hours. Wash and soak urad dal with methi dana in two cups of water for three to four hours. Grind urad dal with methi dana to a fine paste using enough water. Grind the rice to a fine paste using enough water. Mix the two batters well and keep covered to ferment overnight. Add salt and correct consistency of the batter. It should be thicker than the normal dosa batter. Heat a dosa tava add oil and spread it. Rub with a halved onion and wipe with a cloth. This will season the tava. Pour a ladle of batter on the tava and do not spread it. Dribble oil on the sides, cover and cook on low heat on one side only. Once done remove and serve with any chutney or podi or with vegetable kurma. Nutrition Info Calories 3071 Carbohydrates 585.1 Protein 99.3 Fat 37.1 Other Fiber Iron- 25.1mg #Fenugreek seeds (methi dana) #Oil #Parboiled rice #Rice #Salt #Split black gram skinless (dhuli urad dal) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article