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

By Teena Sunoj  |  31st Aug 2015  |  
4.7 from 3 reviews Rate It!
  • Kal dosa and Beerakai Chutney, How to make Kal dosa and Beerakai Chutney
Kal dosa and Beerakai Chutneyby Teena Sunoj
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Video for key ingredients

  • Sambhar Powder

About Kal dosa and Beerakai Chutney Recipe

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

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 (3)

Rewa Chadhaa year ago

Nice idea of using the fidge gourd. I will also give a try. Can u share the recipe of veg.kuruma ?

Ayatakshi Tikader3 years ago


Latha Venugopal3 years ago