Preparation time: 13 hours
Cooking time: 30 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

1. 1 cup rice
2. 1/2 cup kadalekalu (chana or chickpeas)
3. Ghee or oil for cooking
4. Salt as per your taste

Instructions for making kadalekalu dose:

1. Soak the rice and kadalekalu (chickpeas) for 5 hours.
2. Soak avalakki or poha for 10 minutes.
3. Drain the water and take the soaked rice and kadalekalu in a mixie jar. Grind it into a fine batter by adding required water.
4. Transfer the ground batter into a container.
5. Next take the remaining rice and chickpeas along with the soaked poha in the mixie jar. Grind it into a fine batter by adding required water.
6. Transfer it into the same container.
7. Mix the batter well using the hands.
8. Close the lid and rest it for 8 - 10 hours in a warm place for fermentation.
9. After fermentation, add the salt as per taste.
10. Give it a quick mix. Let the batter have regular dosa batter consistency. I have not added extra water.
11. Heat the pan and make thin dosas.
12. Close the lid for 5 - 10 seconds and cook.
13. Open the lid, drizzle ghee or oil. Cook for few seconds.
14. Take out the dosa. Serve it with any chutney or sambar of your choice.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.