Kal Dosai & Brinjal Race Kuzhambu
A Spongy, Softy, Snow white dosai loved by all. A great breakfast dish, really light on the stomach. Best served with brinjal race Kuzhambu & sesame seed chilli powder (refer to my recipe in the blog)
Idli rice – 1 cup
Raw rice – 1 cup
Whole urad dal – 1/2 cup
Salt to taste
Refined sunflower oil to drizzle around the dosai
Wash & soak both the rice along with the urad dal for 3 hours.
Grind in a wet grinder to a soft dosa batter consistency.
Add salt to taste and mix well.
Cover and leave the batter to ferment for 8 to 9 hours.
Mix well. Heat a dosa tava (dosa pan), drizzle some oil and wipe with a tissue, pour a ladlefull of the dosa batter. Spread lightly. Keep the stove on medium flame. Drizzle oil all around the dosai, cover the pan with a lid. Sim the flame. Cook for 3 to 4 minutes. Do not flip. Serve hot.
Brinjal Race Kuzhambu
I still remember my childhood days, when I used to go to my grand mother’s house in Coimbatore for my holidays, she used to prepare and serve this Kuzhambu with soft dosas or with steamed rice..A combination of vegetables- brinjals, ladies finger and drumsticks can be used to make this Kuzhambu.
Slightly, thickly, sliced brinjals -2 cups
Tamarind extract- 1 cup
Salt to taste
Jaggery a small piece
Roast in oil and powder
Gingelly (sesame) oil – 1 teaspoon
Dry red chillies- 5
Coriander seeds – 2 tablespoons
Raw rice- 1/2 teaspoon
channa dal- 1/2 teaspoon
Urad dal -1/2 teaspoon
Black pepper-6 nos
Broken moong dal(Pasi paruppu) – 1/2 teaspoon
Fenugreek (methi) seeds – 1 pinch
Roast all the above ingredients in oil and cool. Then make it to a fine powder.
Gingelly oil- 3 tablespoons
Mustard seeds – 1 teaspoon
cumin seeds (jeera) – 1/2 teaspoon
Asafoetida- 1/2 teaspoon
Torn curry leaves- little
Heat a pan, add 3 tablespoons of gingelly oil. Season. Add the sliced brinjals, sauté on medium flame. Once half cooked, add the tamarind extract, salt and jaggery. Boil for five minutes on medium flame, add the spice powder, mixed in little water. Simmer for 5 minutes, once the Kuzhambu thickens, switch off. Garnish and mix well. Serve hot.
- Use of gingelly oil, gives a good flavour and taste.
- Do not cook the dosa in high flame as it will discolour.
- Kal dosai is a good lunch box option.
- Do not boil the tamarind water for too long.