Tiffin / Kaalai Unavu
Veg
Tiffin / Kaalai Unavu
VegTiffin / Kaalai UnavuBreakfast
Kongu Style Kal Dosai
கொங்கு முறை கல் தோசை
By Ganesan Kannan
45 mins Serves 5 Medium Chennai
4.8Editor's Rating
Kongu Style Kal Dosai is the Tamil breakfast that keeps a whole state running — soft, steaming and always served with chutney and sambar.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Soak rice, urad dal and fenugreek separately for 4 hours.
- 2
Grind urad dal to a fluffy batter first, then the rice to a slightly coarse batter, and mix with salt by hand.
- 3
Ferment overnight in a warm place until the batter doubles.
- 4
Cook kongu style kal dosai on a hot seasoned pan or in a steamer until done.
- 5
Serve hot with coconut chutney, sambar and a spoon of idli podi with gingelly oil.
சமையல் குறிப்பு
புளித்த மாவை கையால் கலக்கவும்; கை சூடு மாவுக்கு நல்லது.
Mix the fermented batter by hand — the warmth of your palm keeps it alive.
Nutrition (per serving)
- Calories: 217 kcal
- Protein: 23 g
- Carbs: 27 g
- Fat: 16 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating
Related recipes
Part of Collection
Kongu Nadu Recipes (692)
Rustic Kongu belt cooking from Coimbatore, Erode and Salem — millets, coconut, garlic and slow wood-fire flavours.
Diabetic Friendly Recipes (208)Low-calorie, millet and vegetable-heavy Tamil recipes suited to blood sugar conscious eating.
Dosa Varieties (175)Every dosai worth making — masala, rava, adai, set dosai, pesarattu, millet and instant versions.