Dosai Kulambhu - Chettinadu Special

For alphabet D,I made a vegetarian version of Dalcha,a lentil based gravy served with biriyani.But my bad luck while trasnfering the pictures to my laptop,something went wrong and lost the pictures.Not in a mood to cook the same dish again and finally settled in Dosai for letter D.

While making dosai to click the pictures,suddenly I remembered this kulambhu recipe noted down  from a regional T.V cookery show during my India trip.My co-sister who hails from a small town near Karaikudi was telling about her mom's recipe while watching the show.Also she mentioned in some houses the dosa is made with the fine paste of soaked channa dhal.Using gram flour is an instant method of making this kulambhu.
This kulambhu needs to be bit spicer side, to get a nice taste as its mixed with rice and eaten.Since my red chilly powder was bit spicy I reduced it from original recipe.You can adjust the spice level according to your family preference.

This is one such authentic kulambhu served in Chettinadu feasts.Usually in chettinadu feasts lots of food varieties will be served.
But when it comes to kulambhu,3-4 types are served in the menu.One will be on the thinner(thanni kulambhu) side and the other on the thicker(ketti kulambhu) side.
This kulambhu comes under ketti(thicker) kulambhu category,a thin crepe(dosai) made out of gram flour is cut and added to the gravy.Off to the

                                                                 Dosai Kulmabhu

   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 35-40 minutes
   Serves ~ 3


  To make dosai

Gram flour
1/2 cup+1 tbs
Cumin seeds/jeeragam
1/2 tsp
Fennel seeds/sombu
1/2 tsp
Red chilly powder
a generous pinch
Coriander powder
1/4 tsp
a pinch
Salta generous pinch

   To make Kulambhu

Shallots/chinna vengayam
12-15(finely chopped)
3-4 cloves(finely chopped)
Tomato(finely chopped)
1(medium size)
Red chilly powder/milagai podi
2 tsp
Coriander powder/dhaniya podi
1 tbs
Turmeric powder/manjal podi
1/4 tsp
medium gooseberry size
Coconut milk/thengai paal
2 tbs
Coconut milk/thengai paal
2 tbs
Curry leaves/karivepillai
few leaves
Coriander leaves
1 tbs(finely chopped)
1.25 tsp
2 tbs

   For the tempering

Fennel seeds/sombhu
1/4 tsp
1 inch
Black stone flower/kalpaasi
Bay leaf
Star anise
2 petals


  • Soak the tamarind in 1/2 cup of water.Heat the oil in a pan and do the tempering with the given ingredients.Add the chopped shallots,garlic and curry leaves along with a pinch of salt.Saute it till transparent.Add in the chopped tomato and cook it until mushy.Add in the spice powder and salt,give it a mix.
  • Add around 1/2 cup of water and cook it for 2 minutes.Now add the tamarind water and let it cook in a medium flame till the raw smell goes off.While the kulambhu is oiling take the all the ingredients given for dosai in a bowl.Mix it well with water with no lumps.
  • Heat a dosa pan and once it becomes hot add the prepared batter and spread it to a crepe.Cook it for a minute and then flip it to the other side and put off the flame.It should be half done,no need to cook crispy.Remove it from the flame and transfer it to a plate.
  • Roll it well and apply few drops of besan batter and press it well.So that the ends stick together.Slice it to 1 inch thickness and keep it aside.At this stage to the kulambhu add the coconut milk and let it boil for few minutes.
  • Now gently drop the sliced dosai and simmer it for 5-6 minutes.MIx the kulambhu gently and don't use the spatula or ladle.Just shake the pan with holding the handle.Garnish it with coriander leaves.
  • Serve it with white rice and pappad.

    • This kulambhu needs to be on the thicker side.
    • Do not use more of coconut milk otherwise kulambhu color will change.
    • A tsp of ginger&garlic paste can be added.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


    Ultimate kuzhambu Nalini, am hearing this dish for first time. Well done and i should say thanks to ur co sister for talking about this dish, cant wait to give a try.

    Wow now this is one real innovative way of presenting a delicious one..very nice..will surely want to make it soon..

    What a stunning recipe and inviting pics ! Am sure to try this ... Thanks to u and ur co-sister .. And looks like this stone flower is an important ingredient in chettinad cuisine. ..

    My first choice for D was also dalcha. I changed it later after I narrowed my theme to Telugu cuisine. Dosai kulambhu is somewhat similar to my attu tunukala koora but in a spicy gravy. Nice rustic curry and well presented in a rustic style. Now I want that rustic metal kadai as a prop.. :)

    O my Nalini drooling here this is very new to me and what a wonderful recipe I am going to try it for sure... bookmarking..

    I have posted something similar for a chettinad theme a long time back. Your gravy looks nice and spicy,something that my hubby would love...

    Hearing it for the first time, this is such a great way to make something from the dough made for chillas. Lovely dish.

    What an interesting pick for the letter 'D'. Love the images in the dark background.

    Wow ! I am fascinated , what an awesome recipe . I am actually going crazy this marathon , so many traditional recipes. Love the way you have presented .

    Nalini, this is such a yummy preparation. I have never heard of this before and I am loving it. I love how you have neatly rolled the dosais and placed it in the kuzhambu.

    Yes, im of course aware of this, and I'm as excited as everybody. But I know very little about the topic, so I'm not sure if i want to know more about this.
    kitchen hardware exporters in india

    Very interesting pick for the letter D . The presentation is stunning.

    wow all the ingredients in that gravy - must have such a depth of flavor

    wow innovative recipe. Again havent heard of this recipe... Beautiful presentation... bookmarked

    Post a Comment

    Related Posts Plugin for WordPress, Blogger...


    Twitter Delicious Facebook Digg Stumbleupon Favorites More