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

By Teena Sunoj  |  31st Aug 2015  |  
4.5 from 2 reviews Rate It!
  • Kal dosa and Beerakai Chutney, How to make Kal dosa and Beerakai Chutney
Kal dosa and Beerakai Chutneyby Teena Sunoj
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

127

2





Video for key ingredients

  • Sambhar Powder

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 is one dish which makes its accompaniments tastier. With the right mix of flavours, Kal dosa and Beerakai Chutney has always been everyone's favourite. This recipe by Teena Sunoj is the perfect one to try at home for your family. The Kal dosa and Beerakai Chutney recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Kal dosa and Beerakai Chutney is few minutes and the time taken for cooking is 10 minutes. This is recipe of Kal dosa and Beerakai Chutney is perfect to serve 6 people. Kal dosa and Beerakai Chutney is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Kal dosa and Beerakai Chutney. So do try it next time and share your experience of cooking Kal dosa and Beerakai Chutney by commenting on this page below!

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 Tikadera year ago

Best
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Latha Venugopala year ago

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