Split Black Lentil Dosa

Split Black Lentil Dosa - Healthy and delicious dosa/adai prepared from Split Black Lentil. Black lentil has many health benefits. Lentil has special benefits like energy to burn while stabilizing blood sugar, rich in dietary fiber; provide excellent important minerals like B- Vitamins and protein all with no fat.  What else, we require in breakfast! Follow the step-by- step photo recipe on how to make healthy split black lentil dosa.

 Ingredients:

Soaking Ingredients:

Sada Rice – 1 cup

Idly Rice – 1 cup

Tuvar Dal/Thuvaram Paruppu / Yellow Lentil – ¼ cup

Karuppu Ulantham Paruppu/ Split Black Lentil – 1/2 cup

Masala items for grinding:

Red chilies – 5 to 6nos

Curry Leaves – Few

Ginger – ½ inch piece

Jeera /Cumin Seeds – 1 tbsp

Pepper corn – 6 to 7nos

Hing/Asafoetida – ½ tsp

Salt – 2 tbsp

Oil 

Split Black Lentils

Method:

Step 01) Wash and soak both the rice’s together for 4 to 5 hrs.  And soak the tuvar dal for 1 hr and black lentil for 2 hrs.  Don’t over wash the black lentils and don’t discard the lentil skin.

Step 02) In wet grinder, grind the masala items first without adding water. Once it is nicely pulse down, add the soaked rice and use the soaked rice water to grind.

Step 03) Then add tuvar dal followed by black lentils. Grind it little bit coarse texture (i.e. not so rough or too smooth)

Step 04) Transfer the batter to a container/vessel and add salt and mix and beat nicely with your hand.  Allow the batter to rest for at least 2 to 3 hrs for fermentation. In summer season there is no need of fermentation.

Step 05) Heat tawa over medium flame, sprinkle few drops of water on tawa, if they sizzle, it is ready for Dosa. Take ladle full of batter pour it on center of tawa and then just rotate the batter to take shape of round. Pour 1 tsp of oil around edges of dosa and flip and cook on both side of dosa till surface turns to light golden brown.

Tips for fermentation of batter in cold season

In summer season, you can make immediate dosa after grinding.  But, in cold season it is bit difficult to ferment. Temperature is very important factor for fermentation.  Here are some tips, you can follow:

     01) Reserving the soaked water of rice and dal and using the water while grinding helps to fermentation. Reason, the starch of the rice is quickly consumed by the bacteria.

     02) Nicely rotate and beat the batter with your hand, speed helps the batter to aeration. Hand has the microbes that are the starter for fermentation. (Find out in your home, who has better bacteria in hand and tell them to mix the batter for u. Luckily my hand has!  :))

     03) Place the batter container under some wooden mat. Wood also releases some sort of light heat. 

     04) Or in the oven, just turn light on, light energy converted in to heat energy.

     05) Take big vessel filled with 1/4 level of Luke warm water and then place the batter container/vessel in it.

        

     06) ¼ tsp of yeast dissolved in ¼ of warm water and pour that mixture into batter and mix nicely.

     07) If nothing above works... baking soda does the magic. 

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Adai

This is again one of the comfort food from South India's Breakfast dish. It is full of nutrition and you will be happy to serve the protein pack dish to your family. This recipe varies from region to region in south India. Adai and aviyal is a very good combination to serve. When ever i prepare aviyal for lunch then dinner will be Adai :) Yes, it goes well with coconut chutney too. Here is my version of Adai…

Ingredients:

• 1 cup Boiled Rice
• 1/2 cup Toor Dal/ Yellow Pigeon Peas
• 1/2 cup Chana Dal / Split Black Chickpeas
• 1/2 cup Black Urud Dal / White Lentils
• Whole Red Chili- 10 to 12 nos.
• 1/2 cup Curry Leaves 
• Jeera/Cumin seeds - 1 tbsp
• Salt to Taste
• Oil

Method:

1. Put every ingredients excluding salt & cumin seeds in big bowl. Thoroughly wash it for 2 to 3 times and soak it in water with cumin seeds for at least 6 to 7 hrs
2. Grind them coarsely  not very smooth like plain dosa batter. This batter should not be thick nor watery.
3. Add the salt and mix it well and keep it overnight for fermentation. To avoid the spill over always use the big container as batter rise up in the night.
4. Heat the  flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Adai
5. Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying

Serving:  Serve with Aviyal or with Coconut Chutney.

For Variation: You can add green sprout, moong Dal/Green Gram Split, Drumstick leaves or any green leaves and even any other lentils. Sometimes it is good to tweak the taste is' it?

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