Khaali Dosa, it always reminds me of Sunday mornings. A famous hotel from old Bengaluru/Bangalore, Hotel Dwarka serves the best khaali dosas. Khaali meaning ’empty’ in Kannada, khaali dosas do not have any filling in them like masala dosas. Light and fluffy dosas served with chutney and butter, simply one of the best breakfasts. Here’s the recipe for khaali dosa for you to make them and reminisce about good, old, traditional dishes from South Karnataka.
Khaali Dosa | Khali Dosa
Prep time
Cook time
Total time
Light and fluffy dosas served with coconut chutney and a blob of butter
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Serves: 10 medium sized dosas
Ingredients
- 1 Cup dhuli urad dal/uddina bele
- ¾ Cup dosa rice/idli rice/fat grained rice
- ¾ Cup medium poha/avalakki
- 8-10 methi seeds/menthya
- Salt to taste
- Water to grind
Method
- Wash urad dal, rice together three times
- Add poha and methi seeds
- Soak for 7-8 hours in enough water
- Drain out the water from the soaked mixture, add salt and grind into a thick yet pourable batter with water, let the batter ferment for 8-10 hours at room temperature
- To make dosas, heat a tawa/griddle, pour a ladleful of dosa batter spread lightly but not very thin. Cover and cook
- Flip the dosas when they turn light golden, let it cook on the other side for a few seconds
- Serve them hot with coconut chutney and a blob of butter
Notes
Dosa batter needs to ferment properly for them turn turn out light and fluffy. If the weather is very hot, ferment for 6-7 hours only or if it is cold, ferment at room temperature for atleast 12-14 hours
Salt can be added just before making dosas if the weather is very humid and hot, this prevents dosa batter from turning sour
Adding poha/avalakki makes dosas extra light. I add it to most dosa batters
Methi seeds allows quick fermentation of dosa batter and also imparts a nice golden colour to dosas
Dosa batter should not be very thin, thick enough to be pourable and spreadable. Spread only lightly
Salt can be added just before making dosas if the weather is very humid and hot, this prevents dosa batter from turning sour
Adding poha/avalakki makes dosas extra light. I add it to most dosa batters
Methi seeds allows quick fermentation of dosa batter and also imparts a nice golden colour to dosas
Dosa batter should not be very thin, thick enough to be pourable and spreadable. Spread only lightly
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Stepwise:
Wash urad dal, rice together three times
Add poha and methi seeds
Soak for 7-8 hours in enough water
Drain out the water from the soaked mixture, add salt and grind into a thick yet pourable batter with water, let the batter ferment for 8-10 hours at room temperature
To make dosas, heat a tawa/griddle, pour a ladleful of dosa batter spread lightly but not very thin. Cover and cook
Flip the dosas when they turn light golden, let it cook on the other side for a few seconds
Serve them hot with coconut chutney and a blob of butter
Try coconut chutney with khaali dosa
