I am back again with another healthy dosa option. Whole black Urad dal is used in Indian cuisine in many ways. One of the popular dishes that are famous throughout the world is Dal Makhani, where the black urad dal is the chief ingredient. In Tamil Nadu, we use this dal for dosas too. It is made with the same procedure that we do for regular dosas, except the rice: dal ratio and the soaking time for the dal. While many of you may wonder about the color of the dosa? Don’t worry, it renders a mild golden brown color and tastes yummy and healthy too. This is not a newfound recipe and is been in practice for age-old years in our places. The whole Ural dal is very high in protein and Iron content. It is essential for women with Iron deficiency when included regularly in the diet. Try including this dosa and get the benefits from it.
Ingredients
- Main Ingredients
Instructions
- Wash and soak the 4 cups of Idli rice and one cup of black urad dal for about 7 - 8hours. Soak a tsp of fenugreek seeds in a small bowl for 2 hours.
- Clean the wet grinder and add the washed dal along with fenugreek seeds. Grind dal for half an hour by sprinkling water to it. It will raise up much more than the deskinned urad dal.
- Remove from grinder and follow with washed Idli rice. Ground until they are in a smooth consistency.
- Mix the dal and rice batter together along with salt. Let it rest to ferment for 8 hours or overnight.
- Heat a dosa pan and spread a ladle of the batter in a circular motion. Drizzle with gingelly oil and allow it to cook.
- Flip over the other side and cook for another 2 mins. Serve hot with any spicy chutney of your choice. We had Coconut- Garlic Chutney.
Notes
- The less soaking of the urad dal is to avoid the skin from coming off. The more we soak the dal will remove the skin, when we wash it.
- The addition of fenugreek seeds will render a warm flavor to the dosa. You can avoid it if you do not wish to.
- I have used Idli rice for this dosa. You can also replace it with brown rice or sona-masoori too.