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Instant Dosa

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Urad dhal in English is known as split black gram and as well goes by what they are, dhuli dal, dhuli urad, maa ki dal, white lentils or white urad dal. Dhuli urad dal is a preferred lentil amongst native dishes in North Indian areas like Punjab.

 

Urad dal can also be substantially utilized in South Indian cooking preparations. Urad Dal is among the crucial component for making the Idli-Dosa mixture, in which one portion... Read More..

About Recipe

How to make INSTANT DOSA

(7 ratings)
19 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
INSTANT DOSA
Author : Vahchef
Main Ingredient : Urad dal
Servings : 2 persons
Published date : December 03, 2018


Ingredients used in INSTANT DOSA
• Urad dal(soaked and blended) - 1 cup.
• Rice flour - 1 tablespoon.
• Jawar flour - 1 cup.
• Salt - to taste.
• Carrot(grated) - 1 tablespoon.
• Green chillies(finely chopped) - 1 tablespoon.
• Onion(finely chopped) - 1 tablespoon.
Method:
  • Soak urad dal for 2-3 hours and blend it into a fine paste.
  • Add rice flour and salt in jawar flour and mix it.
  • Now add this flour in the urad dal paste.
  • Also add water to mix this and make like dosa batter.
  • Heat a nonstick pan and pour one full ladle of batter on it and spread it gently.
  • Add the toppings of carrot, green chillies and onions on it.
  • Cook till it gets nice golden colour.
  • Just fold it half and transfer in a plate.
  • Serve hot with coconut chutney.





Cooking with images





Articles


Urad dhal in English is known as split black gram and as well goes by what they are, dhuli dal, dhuli urad, maa ki dal, white lentils or white urad dal. Dhuli urad dal is a preferred lentil amongst native dishes in North Indian areas like Punjab.

 

Urad dal can also be substantially utilized in South Indian cooking preparations. Urad Dal is among the crucial component for making the Idli-Dosa mixture, in which one portion of Urad Dal is blended with Three or Four portions of Idli Rice to make the batter. And also the dough for Vada is made of soaked mixture and deep-fried in cooking oil. The dough can also be used in making Papad,

 

It's very preferred within the Punjabi delicacies, being an element of dal makhani. In Bengal it's made being a planning known as Biulir Dal. In Rajasthan, it’s helpful to prepare dal that is specifically eaten with "Bati".

 

Full of nutritional fiber and protein, black gram when cooked is sticky and it is a heavier dal in comparison to tur dal and moong. Urad dal does take time to cook and once slow cooked over wood fire it provides a smoky obsessive taste. The process of cooking dhuli dal over wood fire assists the dal cook perfectly, maintain form without any slime. Alternatively, you may pressure cook the dal.

 

Urad dal is extremely well-known in Punjabi delicacies. In south India, urad dal is needed like a seasoning with mustard seeds for curries and making numerous recipes including Idli, Dosa, and Vada. White urad goes nicely with tandoori roti, Missi roti (Black chick peas flour roti) and Naan.

 

 

How to Select

 

 Urad dal is readily accessible in food markets, pre-packaged and also in large containers. Regardless of whether purchasing urad dal in mass or even in a packed container, ensure that there isn't any evidence of wetness.

 

Cooking Uses

 

Urad dal is used on a regular basis in South Indian houses to create batters for vada, idlis and dosas and it is an essential component in tempering for many south Indian recipes. Steamed dal tastes yummy when prepared with fried tomato, garlic and onion. You can include other vegetables also.

 

The best way to Store

Sort the urad dal to take out stones as well as any dirt particles. It may be stored consistently in the airtight container in the cool, dry place. Cooked urad dal needs to be kept in the refrigerator and may be used for approximately 3 or 4 days.

 

Health Benefits

It offers most of the nutritional value your body needs, for example protein, fat, and carbohydrates. Its full of protein, the basis of a good health. Urad dal is also beneficial to women because it has iron, folic acid, calcium, magnesium, potassium. And vitamins B in urad dal assist to satisfy your mineral and vitamin needs. It's healthy and it is appropriate for diabetics.



 

Comments & Reviews

 

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Recent comments

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Mrs.Vahchef Posted on Tue Nov 18 2014

Reply 0 - Replies
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sajjith77 Posted on Tue Nov 18 2014

It's not really instant. May be I was expecting u to use Oriya instant dosa mix. Lol,,, but u still rocked the dosa?

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Manohar Gunti Posted on Mon Jan 19 2015

Mam .. We like both of your channels and follow your recipes regularly - on a lighter note - ingredients for this recipe - Dear Friends - 6 Nos, Nice - 17 Nos, Little Bit - 10 Nos :)?

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Love Redah Posted on Sun May 17 2015

You are such a gorgeous woman.?

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very nice Q700i Posted on Sat Jun 27 2015

Very easy and healthy.?

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Soundarya Srinivasan Posted on Tue Jun 30 2015

Hi chef can I use one cup of urad dhall soaked over night and grind it in mixie and soak 4 cups of rice flour in water and mix both leave it to ferment for 8 hours and make Dosa ? Because grinding rice in mixie is very hectic. Please reply if I need

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Rishikesh Chidhambaranathan Posted on Mon Jul 27 2015

madam, please dont eat in the end...we are jealous of it !!?

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pradeep kumara Posted on Wed Aug 05 2015

What is the English name of jawar flour?

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dhanji patel Posted on Fri Aug 14 2015

Amazing?

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johnson Posted on Sat Aug 22 2015

Nice dress.,..have a cloth belt..don't say 'Dear Friends 'that is Thumma's tag line?

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Meena Pathan Posted on Sun Nov 01 2015

VAHCEF YOU ARE LUCKY TO HAVE MRS RAGHINI GOD BLESS YOU AND FAMILY?

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Madhavi Kajwe Posted on Fri Dec 18 2015

How many cups of Jowar flour for a cup of urad daal??

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