How To Make Steamed Kal Dosa Recipe

Discover the magic of authentic South Indian comfort with this steamed kal dosa recipe—an irresistibly soft, spongy delight made from idli rice, urad dal, and poha. Unlike regular dosa, kal dosa boasts a distinct pillowy texture and a satisfying thickness, thanks to its idli rice and poha blend. Gently cooked on a traditional heavy tawa to lock in moisture, each dosa turns out ultra-soft and melts in your mouth, making it the perfect morning indulgence. Pair it with a creamy coconut chutney or a flavorful sambar for a soul-soothing meal that’s loved across generations and even by movie stars!

What sets kal dosa apart is its unique method—keep it slightly thick and steam it under a lid to trap that irresistible fluffiness. The key lies in proper fermentation: allow the batter to rest overnight in a warm spot, and don’t skimp on the idli rice for that authentic taste and texture. Once cooked, kal dosa is a versatile treat, ideal for breakfast or as a snack, ready to soak up your favorite chutneys and curries. Prepare this culinary treasure for a gathering or a big family breakfast—each bite will transport you to the bustling kitchens of South India.

How To Make Steamed Kal Dosa Recipe

Print Recipe

By Malini Serves: 30 Prep Time: 8 hours Cooking Time: 10 minutes

Ingredients

• 2 cups idli rice or raw rice
• 1/2 teaspoon fenugreek seeds (methi)
• 3/4 cup urad dal
• 3/4 cup thick poha (beaten rice)
• 1 teaspoon salt
• Water as needed, for soaking and grinding
• Oil for roasting

Instructions

1

Soak idli rice and fenugreek seeds together in a large bowl with water for 5 hours.

2

In a separate bowl, soak urad dal and poha for 3 hours.

3

Drain the soaked urad dal and poha. Blend with minimal water until smooth and fluffy.

4

Transfer the urad dal batter into a large bowl.

5

Blend the soaked rice and fenugreek seeds to a slightly coarse consistency.

6

Add the rice batter to the bowl with urad dal batter. Mix until well combined.

7

Cover the bowl and let the batter ferment in a warm area for 8-10 hours, or until doubled in volume and bubbly.

8

After fermentation, gently fold in salt without deflating the batter's air pockets.

9

Preheat a heavy tawa or griddle. Pour a ladleful of batter in the center and gently spread into a thick circle.

10

Drizzle oil around the edges and cover with a lid. Let it steam and cook until the base turns golden and the top is set.

11

Serve hot with your choice of chutney or sambar.

Notes

Tips:
Use parboiled idli rice for best results; avoid substituting with sona masuri or basmati, as they affect the texture., Proper fermentation is essential—ensure the batter doubles and shows air bubbles. In cool climates, you can rest the batter in a slightly warm oven., Do not spread the batter too thin; kal dosa is known for its thickness and soft, spongy bite., Cover the dosa while cooking on the tawa, so the top steams and becomes pillowy soft., For extra flavor, make sure the tawa is well heated but not smoking before pouring the batter.