My sister-in-law Aarti Monish made this dosa when we visited her family in Sydney. I never heard about this black urad dal dosa until I tasted in her place. When I asked her she told me that she often makes this dosa. It has a nice flavour and different taste than our normal dosa. I just loved it very much of the taste and this texture of it. As a South Indian we eat Idly / Dosa most of the day for breakfast or for dinner. Honestly if we have the batter at home they are our life saver :-) Normally we make idli / dosa batter with whole urad dal without skin and for this recipe we do not need to remove the skin. Urad dhal with skin is more nutritious than the white ones. Trust me this is having an excellent flavour and delicious one too.
INGREDIENTS:
Idli rice - 2 cups
Black urad dal - 1/2 cup
Fenugreek seeds - 1 tsp
Salt - to taste
HOW TO MAKE:
Soak rice, urad dhal and fenugreek seeds separately 7 to 8 hours or overnight. Wash well rice and urad dal and drain the water. Grind together in the wet grinder and add fenugreek with water. Do not drain the water from the soaked fenugreek. The essence of that water is very good for health.
Add water now and then and make a fine batter. The consistency of the batter is neither coarse not too fine. Add needed salt to when grinding. Make it as a medium consistency and take the batter in the big bowl. Cover it and keep it outside for fermenting for 8 to 10 hours. After fermenting the batter will looks like as shown the second picture below. You could able to see the batter came up up to the edge after fermenting.
After fermented keep refrigerated. When you want to make dosa take a little batter and add needed water and mix well. For making idly the batter consistency should be lightly thicker and for dosa we can add little water. Heat tawa and take a ladle of batter and spread it in the centre.
Make a thin circle and drizzle oil around it. Let it cook and you can see the dosa color changes slightly. Flip the dosa and let it get cook the other side too.
Serve with any chutney / sambar.
TIPS:
Parboiled rice can be used instead idly rice. I want to make idly also with this batter hence used idli rice.
Adding fenugreek is an optional and you can skip.
Thank you
ReplyDeleteToday we made it, because by midtake I didn't buy the urad dal without the cover.
I came across your article as I wanted to know if this preparation was healthy.
I also noticed one thing that after consuming the dosas such prepared the dosas are also not giving a filled tummy effect that the regular dosa gives which is prepared with the urad dal without skin.