BLACK GRAM DOSAI/KURUNAI DOSA

Among the dosa varieties this black gram dhal dosa is famous in Thoothukudi and Tirunelveli districts in TamilNadu India.Some call it mulu uzhundu dosa.

For ordinary dosa we use dehusked urad dhal. But for this dosa we use blackgram dhal that is with its skin.

Urad dhal itself is very good for women and this with skin is rich in proteins especially for teenage girls.

only three ingredients are needed for this batter.

Ingredients:

• Rawrice/Parboiled rice-4cups
• Blackgram dhal- 1 1/4cup
• Fenugreek seeds 1 to 2 tbsp
• salt as required.We can prepare batter both with raw rice and parboiled that is with idli rice.My mom prepares with raw rice and I too follow the same.If we use parboiled rice we should soak it for 2 hrs.If it is raw rice can grind it after washing no need of soaking.Same for black gram dhal no need for soaking because if we soak the skin will bcome off. we need the skin too so can wash and grind with fenugreek seeds.

Method:

1.Grind rice into smooth fine paste.

2.While grinding black gram dhal add fenugreekalso and grind it to a soft batter.

3.Add salt and mix well

Allow the batter to ferment for 12 hrs.Next day when prearing mix well the batter. Keep dosa tawa and when it is ready take batter in a ladle por it in a tawa  in a circular motion.Sprinkle oil  when cooked flip it.Tastes good with sesame/gingelly oil.

Points to remember:

1.The batter will be black in color.

2.One can make crispy or thick dosa as per the taste.

3.Batter must be frothy and foamy.

4. Serve hot with onion chutney (kara chutney) and red chilli coconut chutney with a dash of sesame oil.

Onion Chutney (Kara chutney)

Ingredients:

1.Sambar onion (Shallot)-15 Nos remove skin.Easysoak for 10 mts in water it will be easy to remove skin.

2.Redchillies -4or5 accdg to taste.

3.Tamarind alittle

4. Garlic 5-pods.

5.Salt as reqd.

Put everything together in a blender and grind it for few seconds.If one does’nt like the raw smell of 0nion can saute the onion for few minutes and then grind it.

Red chillies coconut chutney

Ingredients:

1.Coconut scrapings -1/2 to 3/4 cup

2.Red chillies-3to5

3.Tamarind – a little

4.Salt as required

5.Garlic- 3 pod

6.Onion (shallot)-3

Grind  ingredients 1 to 4 first.when almost ready add garlic and small onion lastly and run for few seconds.

You may have a doubt that whether we can grind rice and dhal without soaking.yes we can.I do this way only.My husband and children likes to eat with dosa podi (Milagai podi,idli podi) with gingelly oil.This dosa is flavourful,soft and tasty.

Do try it and let me know.

 

 

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CUCUMBER DHAL CURRY /VELARIKA PARUPPU CURRY

My native place is in Tamilnadu after marriage only came to Kerala and now settled here.Initially when I see  cucumber( not which is used for salads) I used to wonder how people use this in their cooking.In due course I learnt this from my friend.Keralites use this cucumber in sambar and in few other recipies also.

Today when I was talking with my cousin Latu about  our lunch I mentioned that I had prepared  cucumber kootu. Immediately she told that I should post this recipie in my blog.So I decided to post this recipie this week as per her request.Simple and easy recipie.

Ingredients:

• Cucumber :1cup or 250 gms.
• Moong dhal:1/3rd
• Turmeric powder1/2 tsp

For grinding:

• Coconut scrapings 1/3rd cup
• small onion:3
• Jeera:1/4 tsp
• garlic:3pods
• Grind all these ingredients into a paste
• green chillies or red chillies  as desired (2or3)

Seasoning

• Mustard seeds:1/2 tsp
• urad dhal :1/4tst
• curry leaves:a few
• Oil for frying

METHOD

1. Cook dhal with turmeric powder in pressure cooker and keep aside
2. Cucumber should be peeled deseed and cut into cubes
3. In a thick bottomed vessel put cucumber pieces add water and cook till it becomes transparent with little salt.
4. When done add cooked dhal to it then grinded paste should also be added.
5. Heat oil in a pan add mustard seeds when it splutters add urad dhal then curry leaves after frying add thi to the gravy.

Cucumber kootu is ready.Serve with rice.This can be prepared without adding  dhal  too.Rest of the preparation  the same.

 

GRATED CARROT,PEAS STIR FRY/CARROT PUTTU

 Carrot a very tasty vegetable.It has many health benefits.It is one of the most widewly used and enjoyed vegetable.It can be eaten raw too.This recipie is ver easy to prepare.

INGREDIENTS:

Carrot:250 gms

Peas 1/4 to 1/2 cup

capsicum:1

Onion:1 large

Oil:1 tbsp

curry leaves

coriander leaves

Mustard and urad dhal

salt to taste

Chilly Powder accdg to taste

Coconut scrapings (optional)

Method

1. Wash carrots remove the outer skin grate it and keep aside.
2. Cook peas seperately with little salt.
3. Take a kadai add  oil   to it add mustard seeds after spluttering add urad dhal.
4. now add  curry leaves,chopped onion,capsicum and saute it.
5. Add the grated carrot mix and saute on medium heat.Reduce to low flame place lid and let it cook for about 10 mts.must check that it does’nt get burnt.
6.  Add cooked peas to it
7. Add required amount of salt and chilly powder.
8. mix well.carrot will loose it moisture content.
9. Add chopped coriander leaves.

Best  combination for rasam and dhal ot sambar or even for morkuzhambu.

Coconut scrapings is optional can add at the end

Instead of chilly powder can use green chillies too.

 

DHAL VADAI

Dhal vada also known as parupu vada is a popular South Indian snack. It will be crispy outside and soft inside. We need to soak the dhal for 3 hrs so that we can grind the dhal without water.Keep 1 tbsp. dhal without grinding.

Ingredients:

Channa dhal:1/2 cup

Toor dhal :1/2 cup

Dry chillies:3

Green chilli:1

Onion:1 or 2 finely chopped

Curry leaves

coriander leaves

Salt as needed

OIl for frying

Method:

1. To the coarsely grinded batter add dhal, chopped onions,curry leaves coriander leaves and salt.Add 1 tsp of hot oil to it
2. Make balls . Take one ball and gently flatten it on the hands.Gather the edges to smoothen it.The more flatter the more crispier it will be.
3. Heat oil and fry vadas by turning both sidestill golden color.

Some use shallots for this kind of vada.

Can use vada parupu alone.too.

For masala vada can add ginger and fennel seeds too.

Do not cover the vadas while it is hot it makes it soft and soggy.

make small balls and fry it will be crispy pakoras

Pakoda | ஒரே மாவிலே பருப்பு வடையும் பக்கோடாவும் செஞ்சு அசத்துங்க” on YouTube