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.
Sundal is a healthy and nutritious snack preparation, generally made out of boiled white chickpeas (kabuli chana) or boiled peanuts. They are very popular in South India, especially Tamilnadu.
They are served in temples and often can be found being sold in parks and beaches. So I decided to prepare my version of the same with some whole black gram sprouts. The end result was simply delicious and worth a try.
- 1 cup whole urad dal sprouts (black gram)
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- 1-2 green chilies, chopped
- 1 tsp. split urad dal (black gram)
- 1 sprig curry leaves
- salt to taste
- 2-3 tbsp. grated fresh coconut
- 1 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with the mustard seeds. after it stops spluttering, add the green chilies, urad dal and curry leaves.
Sauté for a few seconds or till the dal changes colour. Add the sprouts and salt. Sauté on high flame for a minute.
Switch off the flame and add the coconut. Give it a stir and serve, garnished with coriander leaves.
A great side dish of stir fried chicken, which can be relished with any Indian bread, baked or deep fried. I gave a twist to the usual dish by adding some soaked whole black gram, so you get the goodness of both fibre and proteins at the same time.
A very good combination for a quick frankie or paratha roll. Try having it on a toasted bread and layered with some mayo, green chutney, tomato sauce or kasundi / English mustard. The options are plenty.
- 500 gms, boneless chicken cubes, boiled & shredded
- 1/2 cup sabut urad dal (whole black gram lentil), soaked overnight
- 2 tbsp. oil
- 1 onion, chopped
- 1" ginger, finely chopped
- 3-4 garlic cloves, chopped
- 1-2 green chilies, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 ts. garam masala powder
- 1 small tomato, chopped
- 2 tbsp. coriander leaves, chopped
- tomato slices, green chilies, onion slices & coriander leaves to garnish (opt)
Heat oil and saute the onion, ginger, garlic and green chilies till they turn slightly light brown in colour.
Add the chicken, soaked urad dal and all the powdered spices. Continue to fry on a medium flame for 2-3 minutes.
Now add the tomatoes and the coriander leaves and saute for another minute or two. Take off the flame and garnish. Serve as a side dish with phulkas, parathas or any deep fried Indian bread.
