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Tamilnadu · Breakfast

Kadalai Maavu Dosai (கடலை மாவு தோசை)

Traditional 66. Kadalai Maavu Dosai recipe

🧺 Ingredients

• ¾ cup chickpea flour (kadalai maavu / besan)
• ¼ cup rice flour (for crispiness)
• 1.5 cups thin buttermilk (curd + water, 1:2 ratio)
• ¼ cup additional water (for adjustment)
• ½ tsp cumin seeds
• ½ tsp turmeric powder
• ¼ tsp red chili powder
• ¼ tsp asafoetida (hing)
• 10 curry leaves, finely chopped
• 2 green chilies, finely minced
• 1 small onion, very finely diced
• 1 tbsp fresh coriander, chopped
• ¾ tsp salt
• Oil — 1 tsp per dosa
• Chickpea flour besan has a strong flavor — do not use more than 75% chickpea flour to total flour or the flavor becomes overpowering

👩‍🍳 How to make Kadalai Maavu Dosai

1. In a large bowl, whisk chickpea flour and rice flour together.
2. Add asafoetida, turmeric, red chili powder, and salt.
3. Add thin buttermilk gradually, whisking constantly — chickpea flour lumps easily, so whisk vigorously as you pour.
4. The batter should be thin and pourable, slightly thicker than neer dosa batter.
5. Add water to adjust.
6. Mix in cumin seeds, curry leaves, green chilies, diced onion, and coriander.
7. Rest 5 minutes.
8. Heat tawa on medium-high heat.
9. Grease lightly with ½ tsp oil.
10. Chickpea flour dosa needs a hotter tawa than rava upma dosa — chickpea protein needs high heat to cook through and develop color.
11. Pour a ladle of batter onto the tawa.
12. Spread in circular motions with the ladle back to form a thin dosa about 20 cm diameter.
13. The golden-yellow batter will be visually distinctive.
14. Drizzle ½ tsp oil around edges.
15. Cook on medium-high heat for 2 minutes until edges are crispy and bottom is golden.
16. Flip.
17. Cook second side for 1 minute.
18. Serve with coconut chutney.

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