Thursday, 15 February 2018

Kadhai Dosa

I don’t know what this is called, I just call it Kadhai Dosa. I got the recipe from one of the FB groups, where I am banned now so cannot even give credit to the person who had posted it.

What I like about this dosa is that it comes out nice and crisp and it has a lovely flavour from the use of the fenugreek seeds. Additionally, the bite of the mustard and crackle of the curry leaves is interesting. This tastes best when had hot from the kadai.

So here is how you can make it:


2 cups of raw rice,
1/8th cup of fenugreek seeds,
Half a tablespoon of chana dal,
Half a tablespoon of urad dal,
Salt to taste
1/4th cup curds,
¼ teaspoon of sugar,
Some chopped onions,
Few curry leaves,
Little mustard seeds,
Oil as required


Wash and soak the rice, dals and fenugreek seeds together in room temperature water for about 6 hours.

Drain the water and grind it to a smooth batter. You can add as much water while grinind as required. Ensure the batter is not too runny, the consistency should be like normal dosa batter. Now add the salt, sugar and curd. Mix it well and leave to ferment for about 7-8 hours. As I generally make this for breakfast I leave it for fermenting overnight.

Now heat a kadai and add about a teaspoon or two of oil and add a pinch of mustard seeds. Once they pop add about a teaspoon of chopped onions and a little curry leaves. Pour a ladle full of batter into this. Do not stir it. Cover with a lid and let it cook for about 2-3 minutes. It should be golden brown at the bottom now, flip it over and cook for another 2 minutes.

It is now ready to serve. This goes well with any chutney and tastes best when just out of the kadai.