Traditional recipe + mom’s recipe + unique name + dosa = I have to try it! 😄 This is what ran in my mind the moment my friend Sreeja posted this Kali dosa. It was a dosa which her Amma made regularly for her college lunch box and she loved it as it stayed soft till lunch time unlike other dosas. I too have made this dosa many times now following her recipe and love how soft these dosas come out.

College lunch time reminds me of my lunch sharing with my best friends, Taniya and Sunanda (Tanu and Chu 😍😍). Tanu being brought up in the North used to bring roti-sabzi for lunch whereas Chu being a Malayalee used to bring dishes from the Kerala cuisine. And you can guess what I used to take for lunch box 😅 – Konkani food. So it was a great combination of three cuisines and we used to have a wonderful time sharing our food while chattering our hearts off, giggling at our silly jokes which only we understood. 😅😍❤️

Even though I miss seeing, hugging, talking and laughing with them, I am so grateful to Mr Whatsapp 😁 that we are in contact everyday even after being in three different countries in our small group named “Tanu Chu Ladoo”😍😍😍. Our friendship has been strong since more than 12 years now and I am sure we will be the same forever. ❤️

My Amma shared a quote yesterday saying she felt it apt to describe our friendship and I can’t agree more. Here’s the quote. ❤️

For me, soul connection is most important and these relations are what I treasure the most..❤️

Here’s ending my write-up by thanking Sreeja for her recipe and sharing her mother’s recipe with all of you. Happy and healthy cooking!

Thank you dear Sreeja. Loved the dosa very much. ❤️

RECIPE:

Ingredients: { Makes about 12 dosas }

2 Cups Raw white rice ( I use any regular variety available)

1/2 Cup Urad dal (I use split ones)

1/2 Cup thick or thin Poha (flattened rice/ beaten rice)

1 tsp Fenugreek seeds or Methi

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal with poha while rice and Methi separately for 3 to 4 hours.

2. Drain water from urad dal- poha bowl. Add water as required, little by little and grind Urad dal with poha and Methi to a smooth paste. Don’t drain water from soaked Methi. It is very healthy and also helps ferment the batter well. Pour the ground paste into a large bowl.

3. Now add drained rice to the mixer and grind to a smooth paste too. Add to the Urad dal batter and add salt. Mix well.

4. Keep covered at room temperature overnight or for about 8 hours.

5. Heat a dosa pan and add a ladle of batter. No need to spread this dosa. Cook on medium flame or else the dosa may turn black due to poha in the batter. Add ghee on top when it cooks on the surface.

6. Flip and cook for few seconds.

7. Remove and repeat the same with the rest of the batter. Serve hot with a chutney or your choice or with sambar or with both like me. 😄😄

Notes:

* Adding the soaked Methi water in the batter is beneficial to health and also ensures good fermentation of the batter which gives very soft dosas.

* Remember to make these dosas on medium flame and not on high flame as this dosa turns black underneath very quickly due to poha in the batter.

* You can also cook these dosas only on one side like set dosas.

* Check all my dosa varieties in my Dosa Corner page.

* For all my no rice dosas, check this No Rice Dosa Recipes Compilation.