Whole Urad Dal Dosa & Uttapam (Whole Black Gram Lentil Pancakes - South Indian Breakfast)

            My all time favourite breakfast is this healthy and nutritious whole urad dal dosa and utappam served with chutney and sambar. I have used brown rice. The ratio of dal is more compared to rice, just like Adai. So the outcome is a little bit on the thicker side. So check out the step by step pictorial guide to prepare it.

                             Whole Urad Dal Dosas with ginger-Tomato Chutney & Sambar.

                             W hole Urad Dal Uttapam with Coconut Chutney & Sambar.

• 1 cup whole urad dal (Black gram lentil)
• 1/2 cup brown rice
• 1/2 tsp. methi seeds (fenugreek seeds)
• 1 tbsp. chana dal (Bengal gram lentil)
• salt to taste
• 1 tsp. peppercorns
• oil to shallow fry

                                Whole Urad Dal Dosas.

                                            Whole Urad Dal Uttapams.




          Soak the urad dal, brown rice, methi seeds, chana dal and pepper corns overnight or for minimum 4-5 hours.
         
          Then grind into a fine paste by adding some water and salt. The batter should not be too runny or thick. It should be of pouring consistency. Cover and leave it to Ferment overnight.

          Heat a non-stick tawa / griddle and smear it with some oil. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper and now it is ready to make the dosas.

          Pour a ladleful of the batter and spread it in a round circular motion like a pancake / chapatti with the back of the ladle. Drizzle some oil around the edges.

          Cook for a minute on low flame till it is browned. Flip it over and cook the other side too for 30-40 seconds. Keep it aside on a plate.

          Make similar dosas with the remaining batter and serve them hot with coconut chutney and sambar for an enjoyable breakfast.

                            Whole Urad Dal (Black gram), Brown Rice, Chana Dal (Bengal 
                            gram) & Methi Seeds (Fenugreek Seeds).

                         Grind soaked urad dal, brown rice, chana dal & fenugreek seeds into
                         a batter. Ferment overnight.

                    Heat a greased non-stick tawa. Pour a ladleful of the batter & spread 
                    into a circle with back of the ladle. Drizzle some oil around edges.
                    Cook for a minute on low flame till it is browned.

                            Flip it over & cook other side too till done. Transfer to a plate.

                                 Serve with Ginger-Tomato Chutney & Sambar.

                                                  Whole Urad Dal Uttapams.

                                              Whole Urad Dal Uttapams.

                               Whole Urad Dal Uttapam with Coconut Chutney & Sambar.