An awesome dosa from the cuisine of Ancient Tamil brahmin kitchen. Very easy to make and tastes very yummy with onion or tomato chutney. We usually have this dosa with Milagai Podi and curd. This dosa is made with a small twist to the regular dosa preparation. No fermenting time required and here is the simple recipe...
- Pre time: 20 mins
- Cooking time: 15 mins
- Serves: 4
Ingredientsfor making Kalikindi Dosa:
Raw rice 2 cups
Salt to taste
Lemon 1
Mustard, grren chillies and curry leaves for seasoning (optional)
Mustard, grren chillies and curry leaves for seasoning (optional)
How to make Kalikindi Dosa?
Soak the raw rice after washing well for three hours.
Add salt and grind to very smooth and fine batter in the mixie with water.
Transfer the batter to a broad vessel.
Wash the jar with 3 cups of water and transfer the water to a heavy bottomed pan.
Add a ladle of ground batter to the pan.
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Keep the flame low and keep stirring the pan.
Shortly the colour changes and the watery batter becomes like a porridge.
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Immediately mix it well without any lumps and transfer it to the vessel that has the dosa batter.
Mix well.
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Squeeze a lemon into it.
Mix the batter well adding some water.
The batter should be thin than the regular dosa batter and must be in the consistency of rawa dosa batter.
Heat the tawa and sprinkle oil on it.
Make dosas pouring the batter on it from the outer edge. Fill up the gaps by pouring batter . Cook on both sides and serve hot.
It will be cooked in no time and looks white even after cooked.
It comes out of the tawa very easily.
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