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kal dosai
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kal dosa recipe | kal dosai | how to make steamed kal dosa recipe

easy kal dosa recipe | kal dosai | how to make steamed kal dosa recipe
Course dosa
Cuisine south india
Prep Time 8 hours
Cook Time 10 minutes
Fermentation Time 8 hours
Total Time 8 hours 10 minutes
Servings 30 dosa


  • 2 cup idli rice / raw rice
  • ½ tsp methi / fenugreek seeds
  • ¾ cup urad dal
  • ¾ cup poha / avalakki / beaten rice thick
  • 1 tsp salt
  • water for soaking and grinding
  • oil for roasting


  • firstly, in a large mixing bowl soak 2 cup idli rice and ½ tsp methi. soak for 5 hours.
  • in another bowl soak ¾ cup urad dal and ¾ cup poha for 3 hours.
  • drain off the water from urad dal and transfer to the blender.
  • blend to smooth and fluffy batter adding water as required.
  • transfer the urad dal batter into large bowl.
  • also, transfer the soaked rice into a blender and blend to slightly coarse batter.
  • transfer the rice batter to the same urad dal batter bowl.
  • mix well making sure both the batter are combined well.
  • mix well making sure everything is combined well.
  • now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles.
  • after 8 hours, batter doubles indicating well fermented with air pockets present.
  • add 1 tsp salt to the batter and mix well.
  • mix gently without disturbing the air pockets.
  • also, heat the griddle and pour a ladleful of batter.
  • spread out in a circular motion slightly thick than regular masala dosa.
  • also spread a tsp of oil from sides of dosa.
  • cover and roast the dosa to a golden brown from bottom and completely cooked from top in presence of steam.
  • finally, enjoy steamed dosa / kal dosa with chutney and aloo bhaji.