For this, speciall,y black split urad dhal (thol karuppu uluthamparuppu) is used.

Boied rice - 3 cups

Black split urad dhal - 1 cup

Methi seeds - 1 tbsp

Salt

Oil - to make dosai

Wash & soak rice for 4-5 hrs.

Mix together urad dhal & methi seeds.

Wash & soak for 1 hour before grinding.

Grinder is best suited for this.

First start grinding dhal & methi.

Halfway through, add drained rice.

Grind everything together to a fine paste & add salt.

Ferment for 10-12 hrs.

Make soft dosais – oil is optional.

After spreading dosai, keep covered for a minute.

The dosai need not be turned on the other side, but folded & served.

Serve with onion chutney or sambar.

The dough can be used to make oothappam also.

Always, small onion chutney is best suited for kal dosai.

The chutney served with this is posted in "miscellaneous" thread.

http://www.indusladies.com/forums/45241-post109.html