As I mentioned in the kuzhipniyaram recipe here goes another one by using idli batter. This is called Kal Dosa, as it cooks on a special dosa pan made of stone (Kallu means stone in Malayalam) as shown below.
Idli Batter : 1 cup
Salt : to taste
Oil : 2-3 teaspoons
Keep Dosa kal (pan) on heat. Once it is hot, grease the pan. Better to use onion for greasing which helps Dosa to come out easily from the pan/kal.
Pour a laddle of batter on the middle of the dosa pan. Kal dosa is thick one, so do not try to flatten it like we do for ghee dosa or masala dosa. Just flatten it as shown in the below picture.
Step 3: Sprinkle 1 teaspoon of oil on top of the dosa. Close the lid and reduce the heat to medium/low. If you cook on high flame, dosa wont be properly cooked in the middle as it is a thick one.
Step 4: After around 4-5 minutes, open the lid and check. If it is properly cooked, take out and serve. You can turn the dosa and cook again for a minute or two, if you prefer to cook on both sides.
Kal dosa is served best with sambar & white coconut chutney.