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:
- 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.
5. Mix both the batter with required salt and allow it to ferment for 6 to 8 hours.
6. After fermentation, you can make dosas.
7. Serve the dosa with shallots chutney.
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
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