Tamil Nadu breakfast — stone-cooked thick dosa — traditional Tamil breakfast on a flat rock.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Make fermented batter: Soak 2 cups raw rice for 4 hours. Grind very smooth. Add salt and ferment 6 hours.
Heat a thick stone or iron tawa: Kal dosai (stone dosa) is traditionally made on a thick stone tawa that distributes heat evenly. A thick iron tawa is a good substitute.
Heat the thick tawa well: Heat on medium heat for longer than regular tawa — the thick tawa needs more time to heat evenly.
Season the tawa: Rub the heated tawa with a cut onion and a few drops of oil. Wipe.
Pour batter: Pour a ladleful of batter. Do not spread too thin — kal dosai is thicker than regular dosa.
Cover: Cover with a lid. The trapped steam cooks the top surface.
Cook without flipping: Kal dosai is cooked mostly on one side. The bottom should be golden and crispy.
Add oil: Drizzle oil around the edges.
Cook until fully set: Cook 3-4 minutes until the top is completely dry and set.
Serve: Kal dosai should be thick, soft in the centre and crispy on the base. Serve with coconut chutney and sambar.