Whole Black Gram Dosa Recipe for Toddlers and Kids | Black Urad Dal Dosa | Kuranai Dosai

Whole Black Gram Dosa/Black Urad Dal Dosa/Mulu Ulundhu Dosai/ Kurunai Dosai - one of the healthy wholesome breakfast and staple recipe in my native. Urad dal is rich in calcium, iron, and folic acid, which is especially crucial for girl children and women. I have grown up eating urad dal at least once in a week in the form of urad dal porridge, urad dal rice, urad dal halwa, or this urad dal dosa.

The only difference between regular dosa this dosa is the whole black urad dal with skin. This dosa tastes different from regular dosas and pairs well with small onion chutney. It stays soft even for hours. This whole black gram dosa can be given to babies from 10 months with curd once the baby started eating all family foods. Now let's get on to check how to make whole black gram dosa recipe for babies, toddlers, and kids.

Print Pin

Whole Black Gram Dosa Recipe for Toddlers and Kids | Black Urad Dal Dosa

Black Gram Dosa- fermented black gram dosa preparation using mixie.

Course Breakfast/Dinner

Cuisine Indian

Prep Time 11 hours

Cook Time 15 minutes

Total Time 11 hours 15 minutes

Calories

Author Kalyani

Ingredients

• ▢ Black gram/black urad dal - 1/2 cup
• ▢ Idli Rice - 1.5 cups
• ▢ Methi/fenugreek seeds - 1 tsp
• ▢ Water - as needed
• ▢ Crystal salt - 1 tsp or adjust as per taste

Instructions

Preparation

• Wash and soak rice and black gram with fenugreek seeds separately for three hours at least.

Method

• Start grinding the black urad dal with fenugreek seeds first by adding little water in frequent intervals. When the bubbles start to appear and the batter is fluffy, it's done. Then transfer the urad dal batter to a separate vessel.
• Then filter the water completely from soaked Idli rice and grind by adding water little by little. Grind it till smooth.
• Transfer the rice batter to the same vessel where urad dal batter is transferred and add required salt. Mix well with your hands. Let it ferment overnight or at least eight hours. the next day the batter should be raised as shown (right-hand side image).
• For making dosa's, Heat a tawa spread the dosa thin in circular motion. Cook it for 2 minutes. Once done flip the dosa and cook it for a minute. Remove from the pan once done.

Nutrition

Serving: 15g

Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!

Preparation :

Wash and soak rice and black gram with fenugreek seeds separately for three hours at least.

Method :

1. Start grinding the black urad dal with fenugreek seeds first by adding little water in frequent intervals. When the bubbles start to appear, and the batter is fluffy, it's done. Then transfer the urad dal batter to a separate vessel.

2. Then filter the water entirely from soaked Idli rice and grind by adding water little by little. Grind it till smooth.

3. Transfer the rice batter to the same vessel where urad dal batter is transferred and add required salt. Mix well with your hands. Let it ferment overnight or at least eight hours. The next day the batter should be raised as shown (right-hand side image).

4. For making dosa's, Heat a tawa spread the dosa thin in a circular motion. Cook it for 2 minutes. Once done, flip the dosa and cook it for a minute. Remove from the pan once done.

Serve the whole black gram dosa with curd, chutney, or Sambar of your choice.