Pancakes
Kal Dosa
கல் தோசை
India
A soft, thick dosa from Tamil Nadu cooked on a flat griddle without much oil. It has a pillowy texture and is served with chutneys.
Original eatfuls sticker artwork
What it is
A closer look at Kal Dosa.
A soft, thick dosa from Tamil Nadu cooked on a flat griddle without much oil. It has a pillowy texture and is served with chutneys.
What to look for
Know it when you find it.
Thick, soft, pale, with small air pockets, tender rather than crispy.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kal Dosa.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Malaysia
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Indonesia
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Kerala, India
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A soft, bowl-shaped rice pancake from Kerala and Sri Lanka with lacy, crispy edges and a fluffy center. It is often served with stew or coconut milk.
Latvia
Blood Pancakes
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Pancakes made with blood and barley or rye flour, a traditional winter dish, hearty and rich.
Morocco
Baghrir (Thousand-Hole Pancakes)
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Yeasted semolina pancakes cooked on one side so hundreds of tiny holes open across the surface.
Rwanda
Banana Pancakes
Pancakes made with mashed ripe bananas mixed into the batter, cooked on a griddle; a sweet breakfast or snack using Rwanda's abundant bananas; popular in urban cafes and guesthouses.