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Kalla Dosa

A different variety of dosa. This recipe has featured on the show Khanakhazana.

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Kalla Dosa
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
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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

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  1. 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.
  2. 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. 
  3. Add salt and correct consistency of the batter. It should be thicker than the normal dosa batter.
  4. 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. 
  5. Dribble oil on the sides, cover and cook on low heat on one side only.
  6. 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