Varagu Kal Dosai- Kodo Millet Kal Dosai
Growing up, I was a dosa fan, but didn’t get a chance to eat Kal Dosai. I tried various versions and finally liked a more healthier version that i adapted from millettable.com
This is an adapted recipe from milettable.com
Desika Products:
Kodo millet, semi-polished red rice, whole white urad dal, idli rice, peanut oil
RECIPE FOR VARAGU KAL DOSA:
Ingredients:
Varagu (Kodo MIllet) - 1 cup
Unpolished Red Rice - 1 cup
Whole Urad Dal - 1/2 cup
Fenugreek seeds - 1/2 teaspoon
Salt as needed
Peanut oil for making dosas
Instructions:
In a big bowl, combine all ingredients (except salt and oil) and soak for 4-5 hours. Do not exceed 5 hours.
In a mixie jar, grind the soaked ingredients together. Do not add too much water. It should be a little thicker than regular dosa batter.
Ferment the batter overnight.
Next day morning, add needed salt and mix well.
Heat the dosa tawa and pour a thicker and smaller dosas.
Pour little oil around it and cover it with lid.
Once it is well-done on one side, flip and cook it until other side is done.
My family enjoyed this with peanut and coconut chutney.
Tips & Tricks:
Generally, kal dosa can be made without oil. However, when I tried, my dosas were dry, so I had to use little oil- it may be due to weather here in Northeast Ohio.
Do not miss adding fenugreek seeds as it makes the dosas softer.