Dusky Dosa

I knew most ALL of you might be knowing the Dal, but it was very new to me. White Urad dal is very common, regularly used either for tadka and obviously for Idli-dosa etc. But this Black Split Urad Dal was a whole new business for me.

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I brought it by mistake for Dal Makhani, (we use whole black urad dal there). From then I’ve been trying to use this in one or other way, but in vain. Dal Tadka or Amti with black urad dal doesn’t attract me – it tastes bitter. So after a successful search for an apt recipe to use this, I landed at Nithya’s Black gram Dosa, and obviously I blindly followed her recipe and prepared this grey pancake. It is different from our regular dosa but the bitter taste is overpowered by its texture.

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This goes to Priya’s Bookmarked Tuesdays.

Also goes to Priya’s other event – MLLA # 30, originally started by Susan.

I prepared the Dosa batter first time at home. I became nostalgic with the distinct urad dal flavoured scent, which used to fill up my home every weekend, thanks to regular south Indian weekend breakfasts by my Mom.

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I still have loads of black dal still lying in my Pantry, if you all know any more recipes do share with me, Will try for sure :D

Comments

  1. I make dosas with black split dal,its actually more healthy than the regular urad dal.Dosa looks yummy.

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  2. Thats a healthy and delicious dosa!

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  3. never tried with this dal,looks yum..

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  4. Wow, those look simply superb !!!! Thanks for linking it to our bookmarked event :)

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  5. who cares what dal it is..as long as it is made into dosa, am happy.

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