How to make Kalla Dosa -

A different variety of dosa.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Parboiled rice (उकड़ा चावल), Split black gram

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Kalla Dosa checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Baingan Chips Pizza Sandwich Roasted Cherry Tomato and Guacamole Sandwich Idli Skewers

Kalla Dosa

Kalla Dosa Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kalla Dosa Recipe

  • Parboiled rice 2 1/2 cups

  • Split black gram

  • Rice 1/2 cup

  • Split black gram skinless (dhuli urad dal) 1 cup

  • Fenugreek seeds (methi dana) optional 1 teaspoon

  • Salt to taste

  • Oil as required


Step 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.

Step 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. 

Step 3

Add salt and correct consistency of the batter. It should be thicker than the normal dosa batter.

Step 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. 

Step 5

Dribble oil on the sides, cover and cook on low heat on one side only.

Step 6

Once done remove and serve with any chutney or podi or with vegetable kurma.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.