{"id":5111,"date":"2009-01-05T10:48:00","date_gmt":"2009-01-05T10:48:00","guid":{"rendered":""},"modified":"2025-03-06T12:38:14","modified_gmt":"2025-03-06T12:38:14","slug":"black-gram-dosakurunai-dosa","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/black-gram-dosakurunai-dosa\/","title":{"rendered":"BLACK GRAM DAL DOSA \/ KURUNAI DOSA WITH CHUTNEY VARIETIES"},"content":{"rendered":"
\n My Mom makes this dosa once in a month.It has a nice flavour and a different taste.I love this dosa very much.. It looks black but its taste and health benefits are amazing !! We use Broken Black Gram with skin to make the batter.If u don\u2019t get the broken ones , just run the whole black gram in the mixie once or twice to break it.
\nIt tastes very good with Onion-Garlic Chutney & Coconut Chutney.. <\/p>\n

\"Kurunai<\/a> <\/p>\n

\n<\/div>\n

\nIngredients required for batter<\/strong><\/h4>\n
    \n
  1. Idly rice\/Boiled rice\/Puzhungal Arisi \u2013 4 cups <\/li>\n
  2. Broken Black gram (with skin) \u2013 1 cup <\/li>\n
  3. Fenugreek seeds- 1 tsp <\/li>\n
  4. Crystal Salt \/Kallu Uppu \u2013 As needed<\/li>\n<\/ol>\n

    \nMethod of grinding<\/h4>\n
  5. Wash & Soak rice for 2 hrs and black gram(with skin) for an hour . <\/li>\n
  6. Take fenugreek seeds in a separate bowl and soak it for 2 hrs. <\/li>\n
  7. Grind black gram(with skin) & fenugreek seeds first by adding enough water (We use the soaked water itself so that the batter will be soft). <\/li>\n
  8. Grind till it comes out like a ball(should be a paste) (It takes nearly 20 mins in table-top wet grinder). <\/li>\n
  9. Take the batter.Keep it in a vessel. <\/li>\n
  10. Add the rice & Salt with required water. <\/li>\n
  11. Add water in between If necessary.It should become a smooth paste (May take 25-30 mins in table-top) <\/li>\n
  12. Now take the rice batter and keep it in the same vessel. <\/li>\n
  13. Mix it  thoroughly with your hand.(This helps for fermentation) <\/li>\n
  14. Let the batter ferments overnight or at least for 12 hrs. <\/li>\n
  15. Batter would be slightly black in color. Here is the picture of batter .. <\/li>\n

    \"DSC00524\"<\/a> <\/p>\n

  16. Take a ladleful of batter and spread out a thin dosa on hot tawa.Sprinkle some oil.Flip it .<\/li>\n

    \"DSC00523\"<\/a><\/p>\n

  17. Flavourful , Soft  Kurunai dosa is ready to be served hot with Onion-Garlic chutney & coconut chutney mixed with sesame oil !!<\/li>\n
    \n<\/div>\n

    \"Kurunai<\/a><\/strong><\/p>\n

    \nONION-GARLIC CHUTNEY<\/span><\/u><\/strong><\/div>\n
    \n<\/div>\n
    \n<\/span><\/u>Ingredients required<\/strong><\/div>\n
      \n
    1. \n
      \nSambar onion \/Shallot\u2013 10 \u2013 12 nos <\/div>\n<\/li>\n
    2. Red chilly \u2013 4 nos <\/li>\n
    3. Tamarind \u2013Small gooseberry size <\/li>\n
    4. Garlic \u2013 4 pods <\/li>\n
    5. Salt \u2013 To taste <\/li>\n<\/ol>\n

      Method <\/strong><\/p>\n

        \n
          \n
        1. Soak shallot (Sambar onions) in water for 5 mins so that skin comes out easily. <\/li>\n
        2. Peel the skin and grind it with all the items given above with required water to make it a paste. Check for salt. <\/li>\n<\/ol>\n<\/ol>\n

          This chutney tastes excellent with idly & all type of dosa !!!<\/p>\n

          \nCOCONUT CHUTNEY <\/u><\/span><\/strong><\/div>\n

          <\/strong> Ingredients Required <\/strong><\/p>\n

            \n
          1. Coconut \u2013 1\/2 cup (grated) <\/li>\n
          2. Red chilly \u2013 3 – 5 nos <\/li>\n
          3. Garlic pods \u2013 3 nos <\/li>\n
          4. Tamarind \u2013 Small berry size. <\/li>\n
          5. Salt & Water \u2013 As needed. <\/li>\n<\/ol>\n

            Method <\/p>\n

              \n
            1. Grind all the ingredients given above to a smooth paste. <\/li>\n
            2. Check for salt. <\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

               My Mom makes this dosa once in a month.It has a nice flavour and a different taste.I love this dosa […]<\/p>\n","protected":false},"author":1,"featured_media":13043,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7181,7165,231,7180],"tags":[48,2,55,235,4,49,70],"class_list":["post-5111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chutney-recipes-indian-chutney-varieties","category-indian-festival-recipes","category-recipes","category-side-dish-recipes-indian","tag-breakfast-recipes","tag-chutney-varieties","tag-dosa-variety","tag-indian-breakfast-recipes","tag-side-dish-for-idli-dosa","tag-south-indian-breakfast-recipes","tag-tiffin-accompaniments"],"yoast_head":"\nBLACK GRAM DAL DOSA \/ KURUNAI DOSA WITH CHUTNEY VARIETIES - 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