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Who doesn’t like a little different taste in a busy morning snack? But if health is matched with taste, then it’s gold! In the past few years, Tilottma’s menu has seen a boom in southern cuisine. Idli, Dhosa or Bara are now an integral part of Bengali breakfast. But to cut the boredom of ordinary rice and dal dhosa or ragi dhosa, Karnataka’s special ‘Kadalekalu’ dhosa has come to the fore. Which is currently well received in the health conscious circles of Kolkata.

Why is this washing different?

The word kadalekalu literally means black gram. Generally by Dhosa we mean rice and beuli dal batter. But the main ingredient in this pada is nutrient-rich black gram. While normal dhosa is pale white, this dhosa is slightly brownish in appearance. As the taste is amazing, its aroma is also very good.

According to nutritionists, Kadalekalu Dhosa is best not only for taste but also for quality. Common dhosa is high in sugars or carbohydrates. On the other hand, this dish made with black chickpeas is rich in protein and fiber. Which helps to keep the stomach full for a long time. It is an ideal option for those trying to control blood sugar levels and lose weight.

The origin of this dish is the rural areas of Karnataka. Black gram is cultivated there in abundance. This dhosa was the staple food of the hardworking farmers to provide them with energy for a long time. Beyond the limits of Karnataka, this term has now spread through Andhra Pradesh and Tamil Nadu to popular restaurants in Kolkata.

How to cook?

If you want to get the taste of the restaurant at home, follow this simple method.

Ingredients: Black gram, atap rice, little fenugreek seeds, ginger and green chillies.

Preparation: First separate the black gram, rice and fenugreek seeds and soak them for at least seven to eight hours. After draining the water, mix ginger and green chillies and grind it finely. It is better to keep the mixture covered for a few hours.

Frying Rules: Heat the pan and apply little oil or ghee. Spread the batter thinly on the dal sleeves. Kadalekalu dhosa is made when the two backs are red and crispy.

This dhosa served hot with coconut chutney or sambar dal is sure to make your tongue water. You can keep this ancient taste of Karnataka in next Sunday’s snack.