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Can I use only urad dal to make dosa?
Can Calcium Chloride be Used to Prevent Lentils from Bursting?What kind of onions for dal?Can I use sona masoori rice for making dosa?Urad dal used whole in thoran/rasam - how to correctly prepare?Which is a better option for making dosa batter. Indian mixie or US blender?Can I use tomato paste in dal?can you saute lentils with butter (masoor dal)What are the consequences of not rinsing hermetic lentils prior to use?Soaked red split lentils overnight for tadka dal. Proportion water to boil them in by weight? Any way to prevent the foam-up?Why fry a teaspoon of dal to start an Indian dish?
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I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice, as well?
I am diabetic, so I am trying to make dosa batter more "diabetic-friendly," because I love them so much!
If not, what's the smallest amount of rice you can use?
Currently, I use 3 cups rice and 1 cup urad dal. I am using brown basmati rice, because it's a little better, carb-wise.
Thanks in advance for answers!
rice indian-cuisine batter lentils soaking
edited Jun 22 '13 at 9:01
Mien
9,4823282132
asked Jun 22 '13 at 7:27
Jeff BekasinskiJeff Bekasinski
1112
add a comment |
I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice, as well?
I am diabetic, so I am trying to make dosa batter more "diabetic-friendly," because I love them so much!
If not, what's the smallest amount of rice you can use?
Currently, I use 3 cups rice and 1 cup urad dal. I am using brown basmati rice, because it's a little better, carb-wise.
Thanks in advance for answers!
rice indian-cuisine batter lentils soaking
edited Jun 22 '13 at 9:01
Mien
9,4823282132
asked Jun 22 '13 at 7:27
Jeff BekasinskiJeff Bekasinski
1112
From a diabetic view, any ground carbo is a problem, not just rice
– TFD
Jul 28 '13 at 22:29
add a comment |
I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice, as well?
I am diabetic, so I am trying to make dosa batter more "diabetic-friendly," because I love them so much!
If not, what's the smallest amount of rice you can use?
Currently, I use 3 cups rice and 1 cup urad dal. I am using brown basmati rice, because it's a little better, carb-wise.
Thanks in advance for answers!
rice indian-cuisine batter lentils soaking
edited Jun 22 '13 at 9:01
Mien
9,4823282132
asked Jun 22 '13 at 7:27
Jeff BekasinskiJeff Bekasinski
1112
I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice, as well?
I am diabetic, so I am trying to make dosa batter more "diabetic-friendly," because I love them so much!
If not, what's the smallest amount of rice you can use?
Currently, I use 3 cups rice and 1 cup urad dal. I am using brown basmati rice, because it's a little better, carb-wise.
Thanks in advance for answers!
rice indian-cuisine batter lentils soaking
rice indian-cuisine batter lentils soaking
edited Jun 22 '13 at 9:01
Mien
9,4823282132
asked Jun 22 '13 at 7:27
Jeff BekasinskiJeff Bekasinski
1112
edited Jun 22 '13 at 9:01
Mien
9,4823282132
asked Jun 22 '13 at 7:27
Jeff BekasinskiJeff Bekasinski
1112
edited Jun 22 '13 at 9:01
Mien
9,4823282132
edited Jun 22 '13 at 9:01
Mien
9,4823282132
edited Jun 22 '13 at 9:01
Mien
9,4823282132
9,4823282132
asked Jun 22 '13 at 7:27
Jeff BekasinskiJeff Bekasinski
1112
asked Jun 22 '13 at 7:27
Jeff BekasinskiJeff Bekasinski
1112
asked Jun 22 '13 at 7:27
Jeff BekasinskiJeff Bekasinski
1112
1112
From a diabetic view, any ground carbo is a problem, not just rice
– TFD
Jul 28 '13 at 22:29
add a comment |
From a diabetic view, any ground carbo is a problem, not just rice
– TFD
Jul 28 '13 at 22:29
From a diabetic view, any ground carbo is a problem, not just rice
– TFD
Jul 28 '13 at 22:29
From a diabetic view, any ground carbo is a problem, not just rice
– TFD
Jul 28 '13 at 22:29
add a comment |
3 Answers
3
active
oldest
votes
Main ingredient for making a traditional dosa is rice. Rice can't be substituted. Although you can definitely reduce the amount of rice you are using.
From what you've mentioned, you are using 3:1 rice to black lentil ratio. Using 2:1 rice to lentil ratio can also yield you similar batter without compromising the crispiness.
I am assuming that you only use rice and black lentils. You can try adding more types of lentils like Moong (Split Green Gram lentil with skin removed) or Toor Daal.
The point here is to reduce the amount of rice in per serving by adding lentil. I usually follow 4:2:1 rice to black lentil to Moong Daal ratio.
If you completely cut out rice, you can still get similar crepes using substitutes but they won't be authentic dosa. You can try Rava Dosa (Semolina Crepe) or many other substitutes mentioned here
answered Jun 23 '13 at 4:21
user1190992user1190992
523137
add a comment |
Yes, you can make dosa without rice! I am very health-conscious and one day tried making dosa without rice and it worked very well. Moreover, this doesn't even require fermentation. Just soak urad dal for couple of hours and grind it into a smooth paste. Make the batter as thin as regular dosa batter and enjoy :)
answered Jul 28 '13 at 21:40
user19414user19414
211
How does this work? The fermentation is a main part of the taste and texture of the dosa? It not a just a flour pancake!
– TFD
Jul 28 '13 at 22:28
add a comment |
I don't know if you can make it with only dal but I made a dosa with masoor dal and rice. 2 :1 ratio. Ie more dal than rice. It turned out perfect and tasted just like a normal dosa. Rest of the steps are same. I added some methi seeds to aid fermentation
answered 9 hours ago
deenadeena
1
New contributor
deena is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
Main ingredient for making a traditional dosa is rice. Rice can't be substituted. Although you can definitely reduce the amount of rice you are using.
From what you've mentioned, you are using 3:1 rice to black lentil ratio. Using 2:1 rice to lentil ratio can also yield you similar batter without compromising the crispiness.
I am assuming that you only use rice and black lentils. You can try adding more types of lentils like Moong (Split Green Gram lentil with skin removed) or Toor Daal.
The point here is to reduce the amount of rice in per serving by adding lentil. I usually follow 4:2:1 rice to black lentil to Moong Daal ratio.
If you completely cut out rice, you can still get similar crepes using substitutes but they won't be authentic dosa. You can try Rava Dosa (Semolina Crepe) or many other substitutes mentioned here
answered Jun 23 '13 at 4:21
user1190992user1190992
523137
add a comment |
Main ingredient for making a traditional dosa is rice. Rice can't be substituted. Although you can definitely reduce the amount of rice you are using.
From what you've mentioned, you are using 3:1 rice to black lentil ratio. Using 2:1 rice to lentil ratio can also yield you similar batter without compromising the crispiness.
I am assuming that you only use rice and black lentils. You can try adding more types of lentils like Moong (Split Green Gram lentil with skin removed) or Toor Daal.
The point here is to reduce the amount of rice in per serving by adding lentil. I usually follow 4:2:1 rice to black lentil to Moong Daal ratio.
If you completely cut out rice, you can still get similar crepes using substitutes but they won't be authentic dosa. You can try Rava Dosa (Semolina Crepe) or many other substitutes mentioned here
answered Jun 23 '13 at 4:21
user1190992user1190992
523137
add a comment |
Main ingredient for making a traditional dosa is rice. Rice can't be substituted. Although you can definitely reduce the amount of rice you are using.
From what you've mentioned, you are using 3:1 rice to black lentil ratio. Using 2:1 rice to lentil ratio can also yield you similar batter without compromising the crispiness.
I am assuming that you only use rice and black lentils. You can try adding more types of lentils like Moong (Split Green Gram lentil with skin removed) or Toor Daal.
The point here is to reduce the amount of rice in per serving by adding lentil. I usually follow 4:2:1 rice to black lentil to Moong Daal ratio.
If you completely cut out rice, you can still get similar crepes using substitutes but they won't be authentic dosa. You can try Rava Dosa (Semolina Crepe) or many other substitutes mentioned here
answered Jun 23 '13 at 4:21
user1190992user1190992
523137
Main ingredient for making a traditional dosa is rice. Rice can't be substituted. Although you can definitely reduce the amount of rice you are using.
From what you've mentioned, you are using 3:1 rice to black lentil ratio. Using 2:1 rice to lentil ratio can also yield you similar batter without compromising the crispiness.
I am assuming that you only use rice and black lentils. You can try adding more types of lentils like Moong (Split Green Gram lentil with skin removed) or Toor Daal.
The point here is to reduce the amount of rice in per serving by adding lentil. I usually follow 4:2:1 rice to black lentil to Moong Daal ratio.
If you completely cut out rice, you can still get similar crepes using substitutes but they won't be authentic dosa. You can try Rava Dosa (Semolina Crepe) or many other substitutes mentioned here
answered Jun 23 '13 at 4:21
user1190992user1190992
523137
answered Jun 23 '13 at 4:21
user1190992user1190992
523137
answered Jun 23 '13 at 4:21
user1190992user1190992
523137
answered Jun 23 '13 at 4:21
user1190992user1190992
523137
523137
add a comment |
add a comment |
Yes, you can make dosa without rice! I am very health-conscious and one day tried making dosa without rice and it worked very well. Moreover, this doesn't even require fermentation. Just soak urad dal for couple of hours and grind it into a smooth paste. Make the batter as thin as regular dosa batter and enjoy :)
answered Jul 28 '13 at 21:40
user19414user19414
211
How does this work? The fermentation is a main part of the taste and texture of the dosa? It not a just a flour pancake!
– TFD
Jul 28 '13 at 22:28
add a comment |
Yes, you can make dosa without rice! I am very health-conscious and one day tried making dosa without rice and it worked very well. Moreover, this doesn't even require fermentation. Just soak urad dal for couple of hours and grind it into a smooth paste. Make the batter as thin as regular dosa batter and enjoy :)
answered Jul 28 '13 at 21:40
user19414user19414
211
How does this work? The fermentation is a main part of the taste and texture of the dosa? It not a just a flour pancake!
– TFD
Jul 28 '13 at 22:28
add a comment |
Yes, you can make dosa without rice! I am very health-conscious and one day tried making dosa without rice and it worked very well. Moreover, this doesn't even require fermentation. Just soak urad dal for couple of hours and grind it into a smooth paste. Make the batter as thin as regular dosa batter and enjoy :)
answered Jul 28 '13 at 21:40
user19414user19414
211
Yes, you can make dosa without rice! I am very health-conscious and one day tried making dosa without rice and it worked very well. Moreover, this doesn't even require fermentation. Just soak urad dal for couple of hours and grind it into a smooth paste. Make the batter as thin as regular dosa batter and enjoy :)
answered Jul 28 '13 at 21:40
user19414user19414
211
answered Jul 28 '13 at 21:40
user19414user19414
211
answered Jul 28 '13 at 21:40
user19414user19414
211
answered Jul 28 '13 at 21:40
user19414user19414
211
211
How does this work? The fermentation is a main part of the taste and texture of the dosa? It not a just a flour pancake!
– TFD
Jul 28 '13 at 22:28
add a comment |
How does this work? The fermentation is a main part of the taste and texture of the dosa? It not a just a flour pancake!
– TFD
Jul 28 '13 at 22:28
How does this work? The fermentation is a main part of the taste and texture of the dosa? It not a just a flour pancake!
– TFD
Jul 28 '13 at 22:28
How does this work? The fermentation is a main part of the taste and texture of the dosa? It not a just a flour pancake!
– TFD
Jul 28 '13 at 22:28
add a comment |
I don't know if you can make it with only dal but I made a dosa with masoor dal and rice. 2 :1 ratio. Ie more dal than rice. It turned out perfect and tasted just like a normal dosa. Rest of the steps are same. I added some methi seeds to aid fermentation
answered 9 hours ago
deenadeena
1
New contributor
deena is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I don't know if you can make it with only dal but I made a dosa with masoor dal and rice. 2 :1 ratio. Ie more dal than rice. It turned out perfect and tasted just like a normal dosa. Rest of the steps are same. I added some methi seeds to aid fermentation
answered 9 hours ago
deenadeena
1
New contributor
deena is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I don't know if you can make it with only dal but I made a dosa with masoor dal and rice. 2 :1 ratio. Ie more dal than rice. It turned out perfect and tasted just like a normal dosa. Rest of the steps are same. I added some methi seeds to aid fermentation
answered 9 hours ago
deenadeena
1
New contributor
deena is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I don't know if you can make it with only dal but I made a dosa with masoor dal and rice. 2 :1 ratio. Ie more dal than rice. It turned out perfect and tasted just like a normal dosa. Rest of the steps are same. I added some methi seeds to aid fermentation
answered 9 hours ago
deenadeena
1
New contributor
deena is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 9 hours ago
deenadeena
1
New contributor
deena is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 9 hours ago
deenadeena
1
answered 9 hours ago
deenadeena
1
1
New contributor
deena is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
deena is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
deena is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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From a diabetic view, any ground carbo is a problem, not just rice
– TFD
Jul 28 '13 at 22:29