Kal Dosai With Chettinad Chutney

I learnt to make Kal dosai from my Mother-in-law.I have never tasted such a soft dosai until i came here. The flavour of the fenugreek in the dosai is so inviting:-)

Raw rice 1 cup

Par boiled 1 cup

Black gram dhal 1/2 cup

Fenugreek seeds 1 tsp

Salt to taste

Oil as necessary


Soak both the rice together in enough water for 3 hours

Soak the dhal in a vessel with enough water for 3 hours

Soak the Fenugreek seeds in little water for the same time

Wash the soaked dhal well, drain the water and grind it into a very smooth fluffy batter with minimum water.Take it out and keep it separately

Wash the rice and drain out the water. Grind it with the fenugreek seeds with the water that is soaked in. It givs a tremendous amount of flavour to the Dosai. Grind it to a very smooth batter

Now add the ground Dhal paste to this with the required amonut of salt. Run the grindr for a minute so that it mixes properly.

Cover the batter and leave it to ferment overnight.

Next day, Heat a Tawa or Dosai kal, Pour a ladle full of batter into it. Do not spreead it thinly.Sprinkle a tsp of oil around it.

Cover it with a lid and cook it on medium flme, till blubbles till holes start forming on top and it is cooked.


Serve warm with Chettinad chutney or any other chutney of your choice.


I happened to taste this chutney when i met a fellow blogger in a craft class. She had prepared this and i just couldn’t resist tasting it. Raji had done it so well, that i wanted to make it. I called for the recipe and here it is


Onion 2 {medium sized

Tomato 1

Red chillies 2

Coconut scrapping 2-3 tbsp

Fried gram dhal/ Pottukadalai 1 tsp

Mustard seeds 1tsp

Oil 1 tbsp

Salt to taste

Slice onions thinly.

Cut the tomatoes finely

Heat a pan and add oil to it. Now add the rd chillies and fry them well

Dunk in the onions and continue to saute them till they turn translucent.

Now add the tomatoes and cook them for 5 more minutes in medium flame.

Let it cool down

Transfer this to a mixer. Add the coconut, fried gram dhal and salt.Grind it to a smooth paste.

Temper it with mustard seeds.

Serve with Dosai/Idli/Uthappam

Thank you Raji for this wonderful recipe.

Do try out this Dosai variety. It is the softest and the tastiest dosai. Thank you amma for this recipe. This recipe is definitely a keeper

Linking this to Sameena’s Dosai rcipes


14 Comments Hide Comments

Soft looking dosas and I love the chutney very much. I love chettinad cuisine and i'm bookmarking this. How about linking this to the Scrumptious breakfasts event in my space. See you had forgotten all about it.

I see that you have got back the side bars. This is much more elegant.

I tried the recipe. It came out very well, so soft and the chutney is also very tasty. Thank you once again.
Whatever said 'saare jahanse achcha, south ka idli dosa hamara'!!

Hi Veena, I made this for taste and create and as you said it is a keeper for sure. Loved the spongy dosas with the chutney. I have posted this in my blog today.

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