Kal dosa or dosai is an age old travel food. In those days when people travel, they make this dosa and carry along with them. The reason behind this is, these dosas stay soft and spongy through out the journey and don't dry out. No oil is used while preparing. Iron skillet is used for making them and from that it got its name "Kal Dosai". Try this recipe using millet and enjoy the soft, spongy dosas.
- Wash and soak all ingredients except salt for 5 hours. Grind to a smooth batter.
- Add Salt and ferment it for 8 hours or over night.
- Make dosas on iron skillet. No need of oil for this dosa. Cover with a lid and cook on medium heat.
- Serve this dosa with kara chutney/sambar/podi
- Note Here
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