It happened once that i bought these little black lentils thinking they are the black peas (Kali thori) that we get at my native place.. Those newly married (and cooking!) times were fun filled!! I did know know or recognize most of the lentils and therefore used to end up buying one for the other.. I made “sarupkari” or konkani syle soup using them and it tasted so bad that i had to throw it eventually… Then, with little internet searching, i found that the little black lentils i had bought were actually Whole Urad dal!
Thus started my dosa making sessions with them and i finished the whole packet making dosas every week.. The funniest part it is where on one side my hubby hates even a little blackness in his normal dosa, on the other side, he loves this whole urad dosa even though it is fully black! Crazy Right?? But i am glad he does! This dosa with whole gram is super healthy compared to the skinned one as it still has the nutrition of the skin intact..
After months of eating plain dosas made with this dark beauty, i felt for a change and started internet searching… The first recipe i got was this pretty looking Azhagar Kovil Dosai.. I don’t know why but the name of any recipe attracts me the most… Then i had a look at the ingredients and they were easily available ones too… I read through her article and found that this dosa was actually made as an offering in a temple of Lord Vishnu in Tamil Nadu called Azhagar Kovil.. So it was decided that this dosa was definitely my next breakfast try..
Even though this dosa is originally cooked using ghee and the batter is also not fermented, i have used only little oil while cooking and also fermented the batter overnight which is a healthier option.. So, if you are like me, a dosa lover and are bored eating the plain dosa, try this one for a change and you are sure to love it!
Health Benefits of Whole Black gram: Contains Iron for boosting human memory, Calories present in it are essential for proper growth of body,Good source of Protein and Dietary fiber, Low in fat and rich in vitamins, calcium and potassium…
Health Benefits of Dosas: Since it contains lentils, dosas are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating..Dosas and idlis are probiotic foods(since the batter is fermented) which are beneficial for the absorption of vital vitamins and minerals in the body and also for improving immunity..
Adapted from : Priya’s Versatile Recipes
2 Cups Rice
1 Cup Whole Black Gram/ Whole Urad dal
2 tsp Black Peppercorns/ Pepper Powder
1 inch Ginger piece/ 1 tsp Dry Ginger Powder
1 tsp Cumin Seeds/Jeera
A Sprig of Curry leaves
Salt to taste
Oil for greasing the pan
1. Wash well and soak the urad dal and rice separately for 4-5 hours in sufficient water..
2. Grind the urad dal along with pepper, ginger, cumin and curry leaves to a smooth paste and pour in a wide container..
3. Grind Rice with little water to a smooth paste and add to the urad mixture..
4. Add salt and mix well with clean hands to kickstart fermentation..
5. Keep covered in a warm place overnight or for 8 hours..
Note: See my beautiful fermented batter…. I just loved its colour.. Just mix lightly with a ladle and it will be back to its normal colour..
6. Heat a well greased pan and pour a ladle full of batter on it.. Spread it as much as you can using the back of the ladle..
7. Add a little oil over the sides of the dosa and cover and cook for a minute..
8. Flip and cook for around half a minute.
9. Remove from flame..
Serve hot with coconut chutney or sambar… It would be a yummy combo with Radish Chutney too if you want to avoid coconut!