Kalla Dosas

Dosas cooked on an iron griddle

Preparation info
  • Makes

    8

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

I admit that my wife, Alyona, is more deft than I am at making thin dosas that cook just right and are perfectly crisp. Luckily, this dosa doesn’t need to be paper thin and is a lot easier to make than most. These are usually cooked on a griddle called a kalla (hence the name), a flat, heavy cast-iron griddle.

Ingredients

  • cups (250 grams) raw sona masoori rice (see Note)
  • ½ cup

Method

  1. Put both the rices in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 1 quart (800 ml) water and soak for 3 to 4 hours.
  2. Put the dals and fenugreek seed