Whole Black gram Dosai /
முழு கருப்பு உளுந்து தோசை




Whole Black gram Dosai / முழு 
கருப்பு உளுந்து தோசை is so staple in the houses of southern districts of Tamilnadu. The difference between a regular dosai and a whole black gram dosai is the Urad dhall that is used.

This dosai is also known as Kurunai Dosai, since it is made with Kurunai (Broken rice) too.

Like a regular dosai, this Black gram dosai too undergoes the soaking, grinding and fermentation process.

The only difference is the usage of black gram with it's skin intact.

The whole black gram dosai as the name says, is made from the fermented batter of rice, Whole black gram and fenugreek seeds.

Many of us would have read Vikatan Publications' Dr. Sivaraman's  'Aaram Thinai', 'Yezham Suvai' in which the health benefits of Black Urad dhall and it's culinary uses in the form of Muzhu ulundhu Dosai, Ulundhan Kali and Ulundhan Sadham is mentioned.

The Whole Black gram is packed with abundant of protein and iron.

This Dosai has a dark brown color and smells so heavenly, when it is made with Gingelly / Sesame oil.

Please note that the ratio of rice : dhall differs when it's ground in mixer grinder (mixie) where it's 5:1 in a wet grinder and 3:1 in a mixie.

Ingredients:
To grind batter in a mixer grinder (mixie):

Idly rice - 3 units
Whole Black gram - 1 unit
Fenugreek seeds* - 1/2 to 1 teaspoon

To grind batter in a wet grinder:

Idly rice - 5 units
Whole Black gram - 1 unit
Fenugreek seeds* - 1/2 1o 1 teaspoon

To make Dosai:

Batter
Gingelly Oil - as needed

Directions to make batter for Whole Black gram Dosai:


1. Wash and soak idly rice in water for 3 to 4 hours.




2. Wash and soak Black gram and fenugreek seeds together for an hour before grinding.

3. Grind black gram first and then rice.
Ground Black gram



Add rice in the mixer / grinder and grind it to a smooth paste
Add ground rice to the ground Urad dhall
4. Add salt to the batter & mix it with hand and allow it to ferment for 6 hours or overnight.
Add ground black gram and rice together and mix it with salt.
The batter looks greenish grey due to the black gram
5. After 6 to 8 hours / overnight fermentation, the batter level rises up.
Fermented batter
 6. Give a quick stir to the batter before you make Dosai. Make the Dosai thick or thin. It's absolutely your choice. It tastes better either ways .
Make Dosai with little Gingelly oil

7.  Flip Dosai and cook it on both the sides.


Brown color is due to the black gram and fenugreek seeds
This dosai is always served hot with small onion chutney. That's the best combination, I say.
I wonder if anyone would prefer regular Dosai over Whole Black Gram Dosai, after tasting it.

Notes:

* The fenugreek seeds imparts softness to the Dosai and smells so great. So, do not skip it.
* The dosai remains soft even after hours.
* I serve it with Sesame gun powder (Ellu Milagai Podi) too.
* I have used 3/4 cup of rice : 1/4 cup of whole black gram (3:1) and 1/4 teaspoon of fenugreek seeds n prepared batter in a mixer grinder. It yielded 10 Dosais.

Please try this recipe in your kitchen and let me know how you and your family like it. I will be happy to receive your feedback.





Post Author

Shankari Bagavathi

"There is no sincerer love than the love of food." -George Bernard Shaw

2 comments:

  1. This 3/4:1/4 ratio is while grinding in a mixi or grinder.

    ReplyDelete
    Replies
    1. I have ground my batter in a mixie. The ratio of rice:dhall is 3:1 (3/4:1/4).
      Will update the post as well. Please try out the recipe and let me know how it turns out for you. Happy cooking :)

      Delete