December 15, 2014

Black Urad dal and Pepper Adai (A perfect winter tiffin)

This is a healthy Adai (dosa) recipe made of lentils, pepper and cumin seed. The split black urad dal is very good for health when had with the black skin. It gives good aroma and crispy texture to the dosa. The pepper and cumin seed add good taste and flavor to this Adai. A perfect tiffin for the winter season...




See the recipes of : Wheat Adai, Moong dal adai, Multigrain dosa, Drumstickleaves dosa, Foxtail millet adai




















Ingredients for making Split Black Urad dal and Pepper Adai:


Parboiled rice 2 cups

Raw rice 1 cup

Split Black urad dal 1 cup

Chana dal 1/2 cup

Thur dal 1/4 cup

Red chillies 2

Pepper 2 tb spoons

Cumin seeds 1 tb spoons

Curry leaves




Method for making Split Black Urad dal and Pepper Adai:


Soak the rice and dals together for 3 hours. After 3 hours wash them. Don't worry if the black skin of the urad dal is retained. Grind them with red chillies and salt to coarse batter. 

 

Powder pepper and cumin seeds and add to the batter. Add chopped curry leaves. No need for any fermentation. But if made after 3 hours of grinding, it enhances the taste.

 

Heat tawa and make adais like dosa. Make a hole in between the dosa and add a tea spoon of gingelly oil in the center and another teaspoon around the dosa. After it gets cooked,  cook the other side like usual dosa. 

 

Relish the adai with chutney, sambar or morekuzhambu.



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