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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Poha Dosa

Very simple procedure to prepare and tastes great. This dosa will be good if it is little thick, small and soft texture instead of more crispy.

Ingredients

• 2 Cups of Rice
• 1 Cup Poha / Aval/ Flattened Rice flattened rice   
• 2 tbsp. Curd
• 1/4 cup Chana Dal / Split Black Chickpeas  (Optional)
• Salt to Taste
• Oil for shallow frying

Method

1. Wash and soak rice and poha separately in plenty of water.Keep aside for 5 - 6 hours. 
2.  Drain and grind them to a fine paste, using as little water as possible. 
3. Keep aside for 7 -8 hours or overnight. 
4. Add curd and salt and beat well. 
5. Add soaked chana dal/ kadalai paruppu for more crunchiness. (This is optional)
6. Put a serving spoonful of batter on a hot griddle. 
7. Spread just a little, like an omelette. 
8. Sprinkle a tsp. of oil on it. Cover with a plate/lid.
9. Allow to fry over low heat, till bottom is golden brown

Serving: Serve immediately with any chutney.

Variation:

A dash of finely chopped onions, green chilies, coriander leaves or cheese may be sprinkled
over the dosa, as soon as it is spread. Proceed to cook as above.

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Vegetable Cut Dosa

There are so many varieties in making this dosa. The beauty of vegetable dosa is you can always change. I play from different vegetables and masala tweaking will always gives a different taste. You could make this dosa with left over sabji too. This is a good option to add all healthy veggies spiced with masalas and give them the shape however you want to attract your kid to eat the healthy Dosa. Enjoy one of my version of Vegetable Dosa…

Click here to know how to make the Dosa Batter

Ingredients

• Fresh green string Beans - 7 to 8 no.
• Cauliflower - 8 to 10 florets 
• 1 medium size carrot 
• 1 medium size potato 
• 1 medium size Onion 
• 1 medium size Tomato 
• Peas (optional)

Masala Powders:

• Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
• Turmeric Powder - 1 tsp
• Red Chili Powder - 1 tsp
• Salt to Taste
• Oil
• Fresh Coriander leaves for garnishing

For Seasoning:

• Mustard Seeds - 1tsp 
• Urud Dal / White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
• Saunf/ Fennel seeds - 1 tsp
• Garlic and Ginger Paste - 2 tsp 

Time Required : 20 mins (Excluding Batter Preparation)

Vegetable Stuffing Method:

1) Wash & cut all the above said vegetables and cook them as half boiled. Drain the water and keep it aside
2) Put a reasonable size pan on the range and heat oil. Add seeds allows them to splutter
3) Add garlic & ginger paste and fry for a minute and then add onion and fry till onion turn pink.
4) Add tomato and fry for about 2 minutes
5) Add salt and  all other masala powders and mix well and cook till raw smell of masala disappear
6) Garnish with chopped coriander leaves

How to Prepare Dosa:

1) Heat a flat frying pan with a teaspoon of oil. When the pan is hot enough, take a ladle full of dosa batter and pour it on center of pan and spread it nicely as big as pan size. Add a teaspoon of cooking oil/ghee/butter to one side of the Dosa.

2)Turn dosa in to other side, and spread the vegetable stuffing over the dosa. 

3)Cover another half over it. When it turns golden brown, it is ready to be taken off from the frying pan.

The thinner and crispier the dosa, the better it tastes!

Serving: Serve hot with any of your choice of chutney.

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Masala Dosa

I think  mostly every Indians like Masala Dosa. And it is very popular breakfast dish in South India. Usually in north India they just fill potato sabji as filling where as in south India red chili chutney which is smeared on the dosa before putting in the potato filling.This recipe is combination of both format to give ultimate perfect blend taste in one go.


Ingredients for Batter

• Idli Boiled Rice - 4 cups
• Whole  Urud Dal / White Lentils - 1 cup (grown in Indian subcontinent- Available in Indian Store)
• Methi/ Fenugreek Seeds  - 1 tsp (Optional)
• Salt - 3 tsp
• (I.e. 4:1 ration)

Method for Dosa Batter

1.Thoroughly wash the rice and urud dal and soak rice and urad dal separately in water for at least  7 hours. 

2. Grind them separately, and mix them together with salt. (use your hand to mix well)

3. Keep it overnight for fermentation.

  

 

Ingredients for Masala:

• 3 to 4 Potatoes (boiled)
• Onion 2 nos
• Tomato 2 nos

For Gravy 

• Pottu Kadalai/Roasted Gram - 2 tbsp
• ¼ cup Grated Coconut
• 2 tbsp Coriander Seeds
• 2 pieces of garlic flake
• ½” Ginger
• 6 to 7 whole dry red chili 
• 1 tsp Turmeric Powder
• Salt to Taste

Time Required: 40 mins  (excluding batter preparation)

Method of Masala:

1. Boiled the potatoes and mash them well and keep it aside. Cut the onion and tomatoes into small pieces & keep it aside. 

 

2. Grid the gravy ingredients items in a blender in a much smoother format.

3. Heat a thick pan with 2 tsp of oil and  add the onion and tomatoes, salt and turmeric powder & fry them well, once done add the mashed potatoes and the gravy mixture and mix well & cook for 5 mins. Your masala is ready now.

4. On a flat frying pan, spread batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Dosa.

5.  Turn in to other side, slight cook and take one tbsp of masala and spread over the half part of dosa cover another half over it.

6. When it turns to golden brown, its ready to be taken off from the frying pan and ready to serve. The thinner and crispier the dosa, the better it tastes!

Enjoy the chittinad style of Masala Dosa with Coconut Chutney and Onion Tomato Chutney.

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