January 26, 2015

Muzhu Ulunthu Dosai (Whole Blackgram Dosa)



Muzhu Ulunthu Dosai is the authentic dosa of Tirunelveli district. Usually we use dehusked  Blakgram or splitted one for making dosa. Here the wholegrain of Blackgram without removing the skin is used and hence it is packed with proteins and fiber. Blackgram is also rich in iron, calcium and Phosphorus.



Ingredients for making Muzhu Ulunthu Dosa:




Parboiled rice (Puzhungal Arisi) 3 cups

Whole Blackgram 1 cup

Fenugreek 2 tea spoons

 

Click Here for other DOSA VARIETIES from BHOJANA

 

Method for making Muzhu Ulunthu Dosai:



   

 

 

 

 

 

 

 

Wash well and soak the rice and fenugreek together for 3 hours. After 3 hours wash the wholeblack gram also and add with the rice and grind in the wet grinder with water and salt. (The whole blackgram need not be soaked). Grind the stuff to smooth batter and let it to ferment at least for 10 hours or overnight.  Make dosa in usual procedure with sesame oil. Onion chutney or Coconut chutney suits this dosa well.

 

 

Shallots Chutney (Traditional Chinna Vengayam Chutney) - See more at: http://www.bhojanarecipes.com/search/label/Chutneys#sthash.Cs6z2qCB.dpuf

 

 

 

 

 

 

 

Recommended Chutneys for Muzhu Ulunthu Dosa:


Shallots Chutney (Traditional Chinna Vengayam Chutney) - See more at: http://www.bhojanarecipes.com/search/label/Chutneys#sthash.Cs6z2qCB.dpuf
Shallots Chutney (Traditional Chinna Vengayam Chutney) - See more at: http://www.bhojanarecipes.com/search/label/Chutneys#sthash.Cs6z2qCB.dpuf



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5 Comments
Comments
  1. Is it ok to use the whole white Urad dhal?

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  2. Mixie should not be used to make the batter?

    ReplyDelete
    Replies
    1. If you are using mixie for grinding the batter soak the urad dal too separately for 3 hours and grind...

      Delete
  3. On that day i soaked rice and urad daal together and grinded it came out well next time i will try soaking separately thank you very much

    ReplyDelete