Showing posts with label urad. Show all posts
Showing posts with label urad. Show all posts
Azhagar Kovil Dosai Black Urad Dal Dosa
Friday, March 7, 2014
Azhagar kovil is a temple dedicated to Lord Vishnu and this temple is situated 21km from the city of Madurai which is in Tamil Nadu. Black urad dal dosa aka Azhagar kovil dosai is a prasadham offered to God and then distributed to the devotees of Lord Vishnu. Actually this dosai prepared with whole urad dal,rice, whole pepper,dry ginger powder, curry leaves and cumin seeds. Actually this dosa batter doesnt need to be fermented and this dosas will looks very dark coz of black urad dal. In Azhagar temple, this dosa will be cooked completely in ghee and this dosa stays pect for 2-3days in room temperature, but seriously this dosa wont stay long as they tastes fabulous.
I tasted this famous Azhagar kovil dosai long back and this dosa is in my to do list since a long. Finally i prepared some few days back at home itself. Instead of cooking in ghee as like the usual Azhagar kovil dosai, i cooked my dosais simply with oil obviously with less quantity of oil.Usually this dosas looks very thick as like pancakes, but i prepared mine bit thicker and all at home enjoyed thoroughly this dosas with coconut chutney.Coming to this dosas, am posting this vegan dosas today as am a member of Vegan Thursdays, an vegan event running twice a month started by me. Do you want to join us, please send me a mail or leave a comment in this post.Sending to my own event CWS-Urad Dal guest hosted by Sowmya of Nivedhanam.
2cup Par boiled rice
1cup Black urad dal
2tsp Black pepper (crushed coarsely
1/2tsp Dry ginger powder
1tsp Cumin seeds
Few curry leaves
Salt
Oil for cooking
Soak the rice for 4hous, drain the water and grind in mixie as bit coarse paste.
At the same time soak the black urad dal apart for 4 hours too. Wash and grind it as smooth thick paste with curry leaves,cumin seeds.
Now mix the already grounded rice paste and urad dal paste with crushed pepper powder, dry ginger powder and salt. Keep aside for 3-4hours in room temperature.
The batter should be neither like dosa batter nor like vada batter.
Heat a tawa, pour a ladle of this black urad dal dosa batter to the hot tawa,spread as thick pancakes, drizzle oil and cook in simmer.
Cook on both sides and serve with chutney.
I tasted this famous Azhagar kovil dosai long back and this dosa is in my to do list since a long. Finally i prepared some few days back at home itself. Instead of cooking in ghee as like the usual Azhagar kovil dosai, i cooked my dosais simply with oil obviously with less quantity of oil.Usually this dosas looks very thick as like pancakes, but i prepared mine bit thicker and all at home enjoyed thoroughly this dosas with coconut chutney.Coming to this dosas, am posting this vegan dosas today as am a member of Vegan Thursdays, an vegan event running twice a month started by me. Do you want to join us, please send me a mail or leave a comment in this post.Sending to my own event CWS-Urad Dal guest hosted by Sowmya of Nivedhanam.
2cup Par boiled rice
1cup Black urad dal
2tsp Black pepper (crushed coarsely
1/2tsp Dry ginger powder
1tsp Cumin seeds
Few curry leaves
Salt
Oil for cooking
Soak the rice for 4hous, drain the water and grind in mixie as bit coarse paste.
At the same time soak the black urad dal apart for 4 hours too. Wash and grind it as smooth thick paste with curry leaves,cumin seeds.
Now mix the already grounded rice paste and urad dal paste with crushed pepper powder, dry ginger powder and salt. Keep aside for 3-4hours in room temperature.
The batter should be neither like dosa batter nor like vada batter.
Heat a tawa, pour a ladle of this black urad dal dosa batter to the hot tawa,spread as thick pancakes, drizzle oil and cook in simmer.
Cook on both sides and serve with chutney.
Mixed Veggies Black Urad Dal Medhu Vada
Saturday, February 8, 2014
Today for this weeks blogging marathon, i chosed black urad dal to make this super crispy,healthy medhu vadas as my theme for this week is cooking with colours. Trust me, these black urad dal medhu vada makes a pect evening snack when served along with sambar or coconut chutney. While making this black urad dal medhu vada, i tried adding some finely grated mixed veggies this time to make these crispy beauties much more healthier.
Personally for me, the best way to feed veggies to picky eaters is to add veggies in their favourite fritters, this way they wont ever notice the addition of veggies.I used grated carrot,zucchini,potatoes and broccolis for making medhu vadas, you can very well add any sort of veggies for making this medhu vadas. The addition of these veggies turned out this medhu vadas very delicious and healthy at the same time.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.Sending to Vijis SYS-WS - Apple & Carrot, Rafeedas Mission Explore Foods: Lentils event by Sheelu and Pallavi and to my own event CWS-Urad Dal guest hosted by Sowmya of Nivedhanam and to Vardhinis Dish Out It - Lentils and Vegetables.
2cups Black Whole Urad dal
Salt to taste
1no Onion ( finely chopped)
3nos Green chillies(chopped finely)
1cup Grated Veggies (carrot,zucchini,potato and broccoli)
1tsp Ginger (chopped)
Few Curry leaves (chopped)
3tsp Coriander leaves (finely chopped)
1tsp Fennel seeds (crushed)
Oil for Deepfrying
Soak the whole urad dal overnite, the next day grind the urad dal bit coarsely,add the salt to the dal.
Sprinkle some water and grind well.
Now add the chopped onion, chopped green chillies, chopped veggies,chopped ginger pieces,chopped coriander leaves, chopped curry leaves,crushed fennel seeds.
Mix everything well with your fingers.
Heat oil for deepfrying, take a small ball from the medhu vada batter and flatten them with your fingers,make a hole in the center.
Drop gently one by one to the medium hot oil.
Deep fry the vadas until they turn brown, fry everything as small batches.
Drain the excess of oil with a paper towel.
Serve hot with spicy chutney or as side dish.
Personally for me, the best way to feed veggies to picky eaters is to add veggies in their favourite fritters, this way they wont ever notice the addition of veggies.I used grated carrot,zucchini,potatoes and broccolis for making medhu vadas, you can very well add any sort of veggies for making this medhu vadas. The addition of these veggies turned out this medhu vadas very delicious and healthy at the same time.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.Sending to Vijis SYS-WS - Apple & Carrot, Rafeedas Mission Explore Foods: Lentils event by Sheelu and Pallavi and to my own event CWS-Urad Dal guest hosted by Sowmya of Nivedhanam and to Vardhinis Dish Out It - Lentils and Vegetables.
2cups Black Whole Urad dal
Salt to taste
1no Onion ( finely chopped)
3nos Green chillies(chopped finely)
1cup Grated Veggies (carrot,zucchini,potato and broccoli)
1tsp Ginger (chopped)
Few Curry leaves (chopped)
3tsp Coriander leaves (finely chopped)
1tsp Fennel seeds (crushed)
Oil for Deepfrying
Soak the whole urad dal overnite, the next day grind the urad dal bit coarsely,add the salt to the dal.
Sprinkle some water and grind well.
Now add the chopped onion, chopped green chillies, chopped veggies,chopped ginger pieces,chopped coriander leaves, chopped curry leaves,crushed fennel seeds.
Mix everything well with your fingers.
Heat oil for deepfrying, take a small ball from the medhu vada batter and flatten them with your fingers,make a hole in the center.
Drop gently one by one to the medium hot oil.
Deep fry the vadas until they turn brown, fry everything as small batches.
Drain the excess of oil with a paper towel.
Serve hot with spicy chutney or as side dish.
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