Kal dosa and Beerakai Chutney | How to make Kal dosa and Beerakai Chutney

2 reviews
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ByTeena Sunoj
Created on 31st Aug 2015
  • Kal dosa and Beerakai Chutney, How to make Kal dosa and Beerakai Chutney
Kal dosa and Beerakai Chutneyby Teena Sunoj
  • Kal dosa and Beerakai Chutney | How to make Kal dosa and Beerakai Chutney (31 likes)

  • 2 reviews
    Rate It!
  • By Teena Sunoj
    Created on 31st Aug 2015

About Kal dosa and Beerakai Chutney

Kal dosa unlike the regular thin crepes are fluffier and resemble an appam because of the holes all over. These dosas get their name from being prepared on a 'kal' or a stone ware used for dosa making. It is not something that is made on a non-stick pan.These dosas are cooked on one side like an appam and tastes partially like appam and dosas. It is often served with chutney and sambar or chutney and veg kuruma. In this recipe I have paired the kal dosas with ridge gourd chutney. I have used the outer scales of the ridge gourd that we often throw away. I always make this chutney when I prepare ridge gourd stir fry.

Kal dosa and Beerakai Chutney, a marvellous creation to spice up your day. Kal dosa and Beerakai Chutney is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingKal dosa and Beerakai Chutney is just too tempting. This amazing recipe is provided by Teena Sunoj. Be it kids or adults, no one can get away from this delicious dish. How to make Kal dosa and Beerakai Chutney is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Kal dosa and Beerakai Chutneyby Teena Sunoj. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Kal dosa and Beerakai Chutney is just the appropriate recipe to serve as many as 6. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time10mins
  • Serves6People

Video for key ingredients

  • Sambhar Powder

Kal dosa and Beerakai Chutney

Ingredients to make Kal dosa and Beerakai Chutney

  • Parboiled rice- 1 cup
  • Raw rice- 2 cups
  • Urad dal- 1 cup
  • Fenugreek seeds- 1/4 tsp
  • For chutney- Scales of a ridge gourd and some pieces
  • Dry red chillies- 6
  • Madras onion- 5-6
  • Tomatoes-2
  • Channa dal- 1 tsp
  • Ginger- a small piece
  • Coriander leaves- a sprig
  • Curry leaves- 1 sprig
  • Grated Coconut- 1/4 cup
  • Salt- to taste
  • Tamarind - size of a lemon

How to make Kal dosa and Beerakai Chutney

  1. Soak the rice and dal for 5-6 hours and grind to a smooth paste along with little water and the fenugreek seeds.
  2. Let the batter ferment for 6-8 hours, preferably overnight. Grease a cast iron pan with little oil.
  3. If you are using a non stick pan you would not need the oil, but the grease enhances the flavour. Pour a ladle full of batter onto the greased pan.
  4. Don't spread the batter too thin like the normal dosa. Cover the dosa with a lid. Remember you don't flip over a Kal dosa unlike the regular one.
  5. Like Appams these dosas are cooked on one side and covered with a lid to cook the top under steam.
  6. When you lift the lid you will see holes in the dosa and the bottom would have become crisp
  7. Serve with piping hot sambar and chutney. I have often seen these dosas with vegetable kurma so that's an option too.
  8. Now for the chutney heat oil in a pan add the channa dal and fry till its golden brown.
  9. Now add all the ingredients except tamarind, coriander leaves and salt. Saute for five minutes till the ridge gourd scales soften.
  10. Let the ingredients cool. In a grinder grind the sauteed ingredients along with the coconut and coriander leaves.
  11. Once the chutney is ground perfectly add salt and tamarind extract.
My Tip: I love using the scales and peels of veggies for chutneys it is actually something that goes into the waste bin and it still can be utilized to create delicious chutneys, fries and curries. Ridge gourd is the least valued vegetables and I am so happy that it gets a make over in the form of this chutney. Try grilling the ridge gourd over a bbq or coal before peeling of the skin for the chutney, you could also smoke the coconut strips, madras onion and red chilies to give a rustic smoky flavour to the chutney.

Reviews for Kal dosa and Beerakai Chutney (2)

Ayatakshi Tikader10 months ago
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Latha Venugopala year ago
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