Kurunai Dosai-Black Gram Dosa

Kurunai Dosai-Black Gram Dosa

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Kurunai Dosai-Black Gram Dosa

Kurunai Dosai-Black Gram Dosa is a traditional recipe from our family. The calcium-rich version of usual dosai has recently become a regular part of our weekly menu. Husband just loves the soft and crispy version and this is the only dish he agrees to have repeatedly on a day. There are two versions to this recipe.

Kurunai Dosai-Black Gram Dosa:

Just as the urad dhal kali and vella puttu are strength enhancing foods the kurunai dosa is also a very healthy and tasty food

Ingredients:

Kurunai Dosai-Black Gram Dosa

  • Idly Rice: Whole Black Urad Dhal- 1 cup: 1/4 cup

or

  • Idly Rice: Half Split Urad dhal(with skin)-1 cup: 1/4 cup
  • Salt-As needed
  • Oil – To cook

 

Kurunai Dosai-Black Gram Dosa:

Procedure:

1. Wash and rinse the rice and dhal well.

2. Soak idly rice for 6 hours. If you are using half split dhal soak the dhal for one hour before grinding. If you use whole urad dhal soak for 6 hours.

3. After 6 hours, drain the excess water from the dal and grind it into a smooth paste and set it aside.

4. Now grind the rice.

Kurunai Dosai-Black Gram Dosa

5. Mix both the batter with required salt and allow it to ferment for 6 to 8 hours.

Kurunai Dosai-Black Gram Dosa

6. After fermentation, you can make dosas.

Kurunai Dosai-Black Gram Dosa

7. Serve the dosa with shallots chutney.

Kurunai Dosai-Black Gram Dosa


P.S:

You can offer to babies above 6 months of age.

Skip the salt for babies below one year.

Always consult your doctor before offering any new food to your babies

You can make idlis too with the same batter

Kurunai Dosai-Black Gram Dosa

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