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:
Oil
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.
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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
 |
| 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.
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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