Discussion in 'Recipe Central' started by gknew, Mar 17, 2020.
Can you share the photo?
Sure. I made only a small batch yesterday to see how it turns out. So, only little left over.will share the pic.
I just zoomed a little to see the better texture.
You didn’t mushed it. I mushed it with hand blender.
No, I didn't mushed. I just cooked it for a long time. Will try mushing next time. Does it looks and tastes better? I think it will taste better.
If you making it for chutney,mush it fully ,for tho ku just mush little bit so that the tomato pieces can b seen.
Have you tried black whole urad dal for idli/dosa batter?
I have never used it before. I did an email order pickup from an Indian grocery store.
They packed black whole urad dal instead of white whole urad dal. I think white dal is not available.
I don't know if we can use this for idli or dosa batter? Should we peel the skin after soaking? Have u tried it before?
And I got roasted channa instead of channa Dalia(pottu kadalai). I am not sure if we can use this for chutney.
My mom in India use this black urad dhal for dosa batter. Just soak it and next day slowly massage the dhal,the skin remove easily and it will float on top. Then remove it. U can also use this black urad dhal for ulundu kanji( healthy for women). Also there are dishes in north India they use black urad dhal. You can try all this.
It’s called pori kadalai. You can use it for chutney.
Thank you @deepthivinayak1. I will try it. What's the dish name? Do you know? I will search in Google for the recipe.