Kal dosa and beerakai chutney Recipe

Cooking Directions

• STEP 1.To make the Kal Dosa batter, soak rice and urad dal separately for 4-6 hours. Grind them into a smooth batter and let it ferment overnight.
• STEP 2.Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to form a thin crepe. Drizzle oil around the edges and cook until golden brown.
• STEP 3.Fold the dosa into a triangle or roll it up. Repeat the process with the remaining batter.
• STEP 4.To make the Beerakai Chutney, heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Once they splutter, add chopped ridge gourd and saut茅 until tender.
• STEP 5.Add grated coconut, tamarind paste, red chili powder, and salt. Mix well and cook for a few minutes.
• STEP 6.Allow the mixture to cool and then blend it into a smooth chutney.
• STEP 7.Serve the Kal Dosa hot with the Beerakai Chutney on the side. Enjoy!

Cooking Tips

• For crispy dosas, make sure the pan is hot before pouring the batter.
• You can add finely chopped onions, green chilies, or coriander leaves to the dosa batter for extra flavor.
• To enhance the taste of the chutney, you can temper it with mustard seeds and curry leaves.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2-3 days.
• Reheat the dosas on a hot tawa or pan before serving to regain their crispiness.
• Beerakai Chutney can be stored in an airtight container in the refrigerator for up to a week.