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Can We Use Black Whole Urad Dal For Idli/dosa Batter?

Discussion in 'General Discussions' started by gknew, Mar 28, 2020.

  1. gknew

    gknew Gold IL'ite

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    Share the recipe pls. Yera kandhi pappu.
     
  2. virtualkv2020

    virtualkv2020 Platinum IL'ite

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    Just replace toor dal with this orange masoor dal (yerra pappu/mysore pappu) and make regular dal.
    Here is how I make tomato pappu.Pressure cook 1 cup toor dal or 1 cup yerra pappu (I use the small plastic cup that comes with electric rice cooker or instant pot) with 3 cups water,few drops of oil,4 thai green chillies and little turmeric for 3 whistles.Mash the dal using a hand blender.Heat little oil and/or ghee in pan,add a pinch of hing and 5 red dried chillies and fry.Add little cumin and mustard seeds,when they splutter add few crushed garlic pods and curry leaves,fry till the garlic turns pink.Add lots of finely chopped tomatoes (i use 2 roma tomatoes or 1 big regular tomato),few onion slices,salt,little turmeric,red chilli powder and cook on a slow flame till the tomatoes are well cooked.Add the mashed dal.Add little tamarind juice,mix well and cook for 15 mins.Remove,garnish with cilantro and serve with rice and papad.

    You can make other types of dal too such as dosakaya pappu,spinach pappu,mamidikaya(raw mango) pappu,mamidikaya spinach or amaranthus leaves dal,tomato menthikoora pappu (tomato methi dal).

    Dosakaya pappu

    Vahchefs dosakaya pappu is too good.


    Mamidikaya pappu
    I tried this mamidikaya pappu recipe and was awesome, I also tried a variation by adding few spinach leaves while cooking the mango pieces and was too good. Hope you like it too.


    Tomato menthikoora pappu

     
    Last edited: Mar 31, 2020
    gknew likes this.
  3. SinghManisha

    SinghManisha Platinum IL'ite

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    @gknew and @Anusha2917 yes it is a mix of udad dal and rajma. It super easy to make, just soak the two dals 1:1 ratio, cook and give it a tadka of lots of garlic, ginger , green chili’s, hing, and very little Garam masala powder in lots of butter. The key is to let this cook for 30-45 mins, the butter makes it rich and flavorful. Enjoy !
     
  4. deepthivinayak1

    deepthivinayak1 Gold IL'ite

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  5. shravs3

    shravs3 Finest Post Winner

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    Last year I bought a packet of whole black urad dal to make Dal makhani and I somehow couldn’t make it. Thanks for reminding :tongueout:
     
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  6. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello:Is it first half or second half of last year. Hope u watch for expiry date!
    God Bless.
     
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  7. shravs3

    shravs3 Finest Post Winner

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  8. virtualkv2020

    virtualkv2020 Platinum IL'ite

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    @shravs3 Apart from dal makhani you can also use the whole black urad dal for idli,dosa,vada.You can also make nalla chekkalu/Thirumala vada.

    Incase the dal has expired, you can soak the dal overnight in water,grind into a smooth paste and use as a hair pack,shampoo,body soap.

    The soaked urad dal can also be pressure cooked before making it into a paste to use as a hair pack for dense hair growth. This is an ancient remedy for baldness and hair regrowth.You can use either of these - skinless urad dal or whole black urad dal
     
    Last edited: Apr 3, 2020
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  9. gknew

    gknew Gold IL'ite

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    I tried soaking the black whole urad dal. I soaked it for 7 hours. The urad color changes to blackish green after soaking. Is that the normal color after soaking? I tried to rub the urad dal and removed the few skin. I couldn't remove all the skin. I grinded it and the batter looks greenish black color. I thought it will be black in color. What color will it turn into after soaking and grinding?
     
  10. Sreevidyaa

    Sreevidyaa Senior IL'ite

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    I have cooked idli with black urad dhal. Mild dark colour but it’s good and healthy than plain urad dhal. If you don’t remove the dhal outer skin it’s much more healthy except that the colour of the dosai or idli won’t be more white in colour. Taste wise I don’t find any difference.
     
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