Kal Dosai

Method

1. 1

   Make fermented batter: Soak 2 cups raw rice for 4 hours. Grind very smooth. Add salt and ferment 6 hours.

2. 2

   Heat a thick stone or iron tawa: Kal dosai (stone dosa) is traditionally made on a thick stone tawa that distributes heat evenly. A thick iron tawa is a good substitute.

3. 3

   Heat the thick tawa well: Heat on medium heat for longer than regular tawa — the thick tawa needs more time to heat evenly.

4. 4

   Season the tawa: Rub the heated tawa with a cut onion and a few drops of oil. Wipe.

5. 5

   Pour batter: Pour a ladleful of batter. Do not spread too thin — kal dosai is thicker than regular dosa.

6. 6

   Cover: Cover with a lid. The trapped steam cooks the top surface.

7. 7

   Cook without flipping: Kal dosai is cooked mostly on one side. The bottom should be golden and crispy.

8. 8

   Add oil: Drizzle oil around the edges.

9. 9

   Cook until fully set: Cook 3-4 minutes until the top is completely dry and set.

10. 10

    Serve: Kal dosai should be thick, soft in the centre and crispy on the base. Serve with coconut chutney and sambar.