291 urad dal recipes

Urad dal recipes | 772 urad dal recipes

Urad dal recipes.772 urad dal Indian recipes. Mostly grown in the southern regions of South Asia, Urad Dal is extensively used while preparing Indian cuisine. From basic recipes like idli and dosa to elaborate and filling preparations like Khatta urad dal, spicy urad dal puris, you can use this nutritious dal in endless ways.

Urad dal Indian recipes

The aromatic South-Indian tempering is incomplete without a dash of urad dal which turns crunchy on frying. This tempering is drizzled on chutney, rice, sabzis etc.

Try this off-beat Gujarati Style Urad Dal Recipe and try something different from your daily routine. Khatta Urad Dal is another delightful preparation with just a handful of ingredients. Making subzis like the Urad Dal with Paneer and Urad Dal with Spinach is another great way to incorporate urad dal in your meal and increasing the nutritive value.

Perk up your whole wheat bhakri by stuffing them with a tongue-tickling mixture to make Stuffed Urad Dal Bhakri or mix boiled urad dal with dough to make sumptuous Urad Dal Roti and relish them hot with fresh pickle or a bowl of curd.

Rajasthan is popular for various kachoris and puris, Spicy Urad Dal Puris is one such recipe. Savour them with a sweet pickle and hot tea.

Urad dal snacks recipes

Urad dal is widely used to make delightful South-Indian snacks ranging from paper-thin dosa, spongey uttapam, fluffy idlis, deep-fried vadas and crispy appe. The ever-popular Medu vada makes for a scrumptious breakfast when served with chutney and sambhar. Enhance the taste of it by adding chopped cabbage which gives a nice crunch to the vada after deep-frying. You can make bite-sized Mini Cabbage Vadas and serve as an appetizer in a party.

Sada dosa, crispy paper dosa, Adai are some easy and unfussy variants of dosa. While you can always stuff them with a spicy potato bhaji, chutney, mixed sprouts or a vegetable mixture to make a wholesome and filling snack option like Mysore Masala Dosa, Masala dosa.

For tea-time, you can try Urad Dal Bonda perked up with black pepper and curry leaves or Urad Dal and Vegetable Appe that makes use of less oil and is fortified with vegetables.

Healthy urad dal recipes

There are multiple substitutes of rice like moong dal, chana dal, besan, etc. to make healthy delights. The Protein-Rich Adai Recipe made with a batter of rice and lentil with spices, not only matches up to the original in terms of flavour but also gives a unique texture that is absolutely delectable.

The Nachni Dosa makes use of calcium-rich ragi flour along with protein-rich urad dal so, you can relish this healthy dosa guilt free. 4 Flour Dosa is another nourishing dosa with the goodness of jowar, bajra, whole wheat flour with urad dal. Enjoy them hot with tomato chutney!

Have a glance at our collection of 772 Indian urad dal recipes from Urad Dal and Onion Pakodas to Stuffed Dahi Vada and try your hands at these treats.

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Uppu Urundai is a quick and easy steamed South Indian breakfast recipe that is made with minimal ingredients. This no-fuss recipe can be made on any day without too much advance planning, though you need to have an hour to soak the rice. If you do not have much time in the morning, you can even soak and grind the rice the previous night and keep it in the fridge. Bring it to room temperature in the morning and then proceed with the rest of the recipe. Tempered with mustard seeds, red chillies and curry leaves, these steamed balls are very tasty with a pleasant, mildly-spiced flavour. Make sure you serve it immediately after steaming to enjoy the soft texture. Try other South Indian breakfast recipes like Set Dosa or South Indian Filter Coffee .

Here’s a zesty rice preparation dominated by the crunch and nutty flavour of peanuts, highlighted by notes of red chilli. Though used in a small quantity, the warm aroma and flavour of sesame seeds is quite notable in the South Indian Peanut Rice. With a mix of awesome flavours, this rice dish is quite tasty by itself and can be served simply with a thayir pachadi (raita) or papad. It is best had fresh while the taste of the roasted peanut is nice and strong, but can also be packed for lunch or had later. Try your hand at other South Indian recipes like Morkuzambu or Masala Vadas .

Keerai Vadai is one of the most popular South Indian evening snacks, enjoyed with a hot cup of filter coffee. It is a crispy dal vada, perked up with chopped amaranth leaves. Along with onions and usual taste enhancers like ginger, coriander and curry leaves, this recipe also includes fennel seeds, which is very important to get the classic, characteristic taste of these vadas. The Keera Vadai is best had with coconut chutney because the mellow, creamy taste of the chutney complements the spicy and crispy vada beautifully. Serve it hot and fresh after draining the oil. You can also try other recipes like Chawli Masoor Dal or Spicy Chawli Leaves and Spinach Stuffed Parathas .

Dal is one of the main sources of proteins for vegetarians, and hence a part of the staple diet of most Indians. This wholesome, non-spicy recipe pools in the goodness of three varieties of dal—moong, masoor and urad. While that makes it special for the health-watcher, the highlight for the food-lover is the fact that it is tempered in butter and not in ghee. That imparts a special, virgin taste to the dish, making it truly irresistible. Feast on hot rice with mixed dal!

quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with amazing 24 images. quick rava idli is a perfect tiffin box recipe when you are in a hurry. With its brilliant flavour and nice, flaky texture, quick rava idli is something like upma in idli form, so you get the best of both worlds. Since quick rava idli is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing. suji idli for tiffin box stays soft and humid for longer. The batter for quick rava idli is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis. This quick rava idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box! You can ready the batter and the no fermentation rava idlis fast, and your kids will also really enjoy this yummy treat. I usually make South-Indian style quick rava idli for Sunday morning breakfast as it is quick and easy to prepare and my kids do not create a fuss while eating rava idli as they do for upma. You can make it healthier by adding veggies of your choice which is also an intelligent way of adding veggies to your child's diet. For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees in another tiffin. Learn to make quick rava idli | South-Indian style quick sooji idli | suji idli for tiffin box | no fermentation rava idli | with detailed step by step photos and video below.

Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with 33 amazing images. Aptly flavoured with a dash of garlic and green chillies, this simple but tasty Gujarati style urad dal is a homely and satiating dish that you can make on any day. Learn how to make Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | Kathiyawadi adad ni dal recipe is a typical Gujarati style dal recipe made with urad dal. Its very easy to make and tasty as well. Made with split black gram, it is very creamy and tastes delicious. The urad dal is cooked, combined with curds for a pleasant tang, perked up with some everyday flavour-givers, and boiled for a couple of minutes. That’s it! A healthy urad ki dal is ready to serve. You can make this earlier, but before serving add a little water and re-heat, as it tends to thicken over time. This Gujarati style urad dal recipe is loaded with nutrients. Urad dal is rich in protein and B vitamins, which are essential for energy metabolism, while curds bring in some more protein and high calcium to make your bones stronger. Serve Kathiyawadi adad ni dal recipe with Whole Wheat Naan, Panchkutiya Shaak to make a complete weekday dinner menu. pro tips to make kathiyawadi adad ni dal: 1. Use split urad dal instead of chilkewali urad dal. This will give the dal a richer flavor and texture. 2. Soak the dal for at least 15 minutes before cooking. This will help the dal cook more evenly. 3. Add a small amount of turmeric powder to the dal while cooking. This will give the dal a beautiful yellow color. But you can also skip it. 4. Do not overcook the dal it should have a slight mouthfeel. 5. Cook the dal in a pressure cooker. This will save time and help the dal retain its nutrients. Enjoy Kathiyawadi adad ni dal recipe | Gujarati style urad dal | healthy urad ki dal | with detailed step by step photos.

green moong dal recipe | khatti dal | mixed dal tadka | with 33 amazing images. green moong dal recipe | khatti dal | mixed dal tadka is a simple yet flavour dal for everyday menu. Learn how to make khatti dal. To make green moong dal, combine the dals in a deep bowl and soak the dals in enough water for 30 minutes and drain well. Combine the dals, turmeric powder and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick kadhai and add the cumin seeds. When the seeds crackle, add the green chillies, ginger and asafoetida and sauté on a medium flame for 30 seconds. Add the cooked dals, chilli powder, salt, lemon juice and ½ cup of water, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. Serve hot garnished with coriander. Here is a nourishing dish that displays many characteristic Indian flavours. Made of four dals cooked simply with conventional spices, ginger and chillies, with a dash of lemon for added tang, the mixed dal tadka should be enjoyed fresh with any roti or rice. The khatti dal is a toothsome way of including protein in a diet, especially for the vegetarians. This key nutrient helps to build the health of the cells, including the immune cells of the body. The ample of vitamin B1 from this dal will help in energy metabolism. On the other hand, zinc and folic acid will showcase their magic as antioxidants and help in fighting the harmful free radicals in the body. Tips for green moong dal. 1. The dal can be pressure cooked in advance and kept. 2. You can also add chopped garlic or garlic paste after ginger. 3. You can make the dal in advance and keep, just adjust the water before serving. Enjoy green moong dal recipe | khatti dal | mixed dal tadka | with step by step photos.

Kai Murukku is one of the most famous South Indian jar snacks, and is like an endorsement of one’s cooking skills! Made with a dough of rice and urad, this chakli like snack is shaped entirely by hand, which requires a bit of practice to master. However, it is completely worth the effort because this tasty snack is almost addictive. So yummy yet homely, it can be had at any time of the day. It is often made during festivals like Janmashtami and Diwali , and tastes amazing with a cup of hot coffee. Just make sure you fry the Kai Murukku patiently till the oil stops bubbling because this is made with a wet flour and will not get the required crispness if it is not completely cooked. You can also try other South Indian jar snacks like Ribbon Sev or Seedai .

poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation | with 25 amazing photos The super soft, super fluffy Poha Idli is sure to steal your hearts! You will find that the batter for this aval idli is pretty easy to make because we have used a combination of rice semolina and poha instead of whole idli rice. So, the rice portion of the poha idli batter will be ready in a jiffy. Then, you need to grind the soaked urad, mix the two and let the batter ferment. Perfect proportions together with the presence of poha makes this south indian poha idli very, very soft and tasty. Served with Sambhar and a chutney of your choice, the Poha Idli makes an amazing breakfast. Enjoy poha idli recipe with detailed step by step photos and video below.

chitranna rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | lemon rice | with 25 amazing images. This famous South Indian rice dish, chitranna rice is made by tempering cooked rice with traditional ingredients like mustard, dals and peanuts, perking it up with onions and coconut, and flavouring it with lemon juice. The crunch of peanuts, the flakiness of coconut and the tang of lemon juice ensure a good balance of texture and taste in Karnataka chitranna rice. You will surely enjoy this easy and convenient recipe. We have had many requests for Karnataka recipes and hence we made this famous Karnataka nimbehannu chitranna. chitranna rice is a very popular South Indian recipe, which is considered very auspicious and made on festival days as an offering to God. People don’t mind standing in long queues to get their share of Karnataka chitranna rice prasad at temples. Owing to the ease of making it and the convenience of being a one-dish vegetarian meal, chitranna rice is a popular choice for packed South Indian lunches too. The only difference is that you can add onions when making it casually and without onions for Karnataka chitranna rice prasad. I would like to share some important tips, points to make the perfect chitranna rice. 1. Wash around ¾ cup of rice few times and soak with enough water for half an hour. Washing helps in removing excess starch from the rice which eventually results into non-sticky grains. 2. Add oil while cooking the rice. Oil coats the rice grain helping us to achieve separate grains on cooking. 3. I have used raw peanuts in chitranna rice. You can replace peanuts with cashew nuts or use a combination of both. Enjoy chitranna rice | lemon rice | Karnataka chitranna rice | Karnataka nimbehannu chitranna | with detailed step by step photos.

A classic South Indian accompaniment, the Coconut Thuvayal is a slightly spicier coconut chutney made by blending coconut with roasted dals and spices. A dash of asafoetida boosts the aroma of this chutney while tamarind gives it an appetizing tang. The Coconut Thuvayal can be enjoyed with any meal. You can have it with idlis or dosas , or with curd rice, Sambhar rice or dal rice. You can also mix a little thuvayal and til oil with hot rice and enjoy with papad and raita. It stays fresh in the fridge for 3 or 4 days, so you can make a batch and store it for timely use. Do try your hand at more South Indian recipes like Curd Rice or Toovar Dal

ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with 33 amazing images. ginger chutney is a popular Andhra chutney also known as allam chutney. ginger chutney goes well with South Indian food like idlis, dosa, uttapam and vadas. allam chutney is a popular accompaniment to South Indian food. Has the appearance and aroma of a chutney ever tempted you to dip your finger into the bowl and lick it? Well, this ginger chutney is sure to trigger such passion in you! The pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering in coconut oil, make this tangy, sweet and sour chutney a lip-smacking treat, perfect for serving with idlis, dosas, and vadas. We have added urad dal and chana dal to enhance the taste of ginger chutney. Some people skip the dals and use peanuts instead. The choice is yours. Tips for ginger chutney. 1. Serve ginger chutney with idli. 2. Instead of Kashmiri red chilli you can use bedgi dry red chillies also. It has same pungency and colour like Kashmiri chillies. 3. Tamarind and jaggery are added to the chutney to balance out the flavours. Enjoy ginger chutney recipe | allam chutney | South Indian adrak chutney | Andhra ginger chutney | with step by step photos.

Taste has nothing to do with complexity – and this recipe proves the fact! A simple dal from Bengali kitchens, Dal Kalai is made by flavouring cooked urad dal with a paste of saunf and ginger. Together with a quick tempering of green chillies, this paste gives the dal such an awesome taste and aroma, making it totally irresistible. However, once you try the recipe, you will be awed by its simplicity! Indeed, it is so easy and quick you can make it on the busiest of days. Without much oil or cream, the Dal Kalai is also a great choice for diabetics and weight-watchers . Enjoy it with Mixed Sprouts Paratha .

brown rice dosa recipe | crispy brown rice dosa healthy breakfast | brown rice dosa benefits | brown rice and urad dal dosa | with 24 amazing images. brown rice dosa recipe | crispy brown rice dosa healthy breakfast | brown rice dosa benefits | brown rice and urad dal dosa is a slightly healthier version than dosa made with white rice. To make brown rice dosa, combine the brown rice with enough water in a deep bowl. Cover with a lid and keep aside to soak for 4 hours. Combine the urad dal, chana dal and fenugreek seeds in a deep bowl. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the brown rice and blend in a mixer to a smooth paste using approx. 1½ cups of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the urad dal- chana dal mixture and blend in a mixer to a smooth paste using approx. 11/2 cups of water. Transfer the mixture into the same deep bowl with the brown rice mixture. Add the salt and mix very well. Cover and ferment in a warm place for 8 hours. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 34 more dosas. Serve immediately with coconut chutney and sambar. Brown rice and urad dal dosa is a delightfully crispy, golden brown dosa that tastes awesome! On the other hand, it is amazingly healthy as we have used a combination of unpolished brown rice and two dals to make this dosa. Unlike regular dosas that use only urad, here we have included a wee bit of chana dal to get a nice crispy texture. Explore the brown rice dosa benefits. The use of dals and brown rice makes it a source of good quality protein. Brown rice is a tad healthier than white rice as it has little more fibre and thus is preferred than polished white rice. People with heart patients can opt for this dosa. However, diabetics we recommend oats dosa or quinoa dosa as compared to this brown rice dosa. With the appetizing aroma of fenugreek, this crispy brown rice dosa healthy breakfast is just too good to miss. So, make sure you try it. Also do try other brown rice recipes like Curd Brown Rice and Roasted Vegetables with Brown Rice. Tips for brown rice dosa. 1. Do not miss out on adding fenugreek seeds. They help in fermenting. 2. If you are using leftover batter from the fridge then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 3. Also try and serve it immediately on making. Enjoy brown rice dosa recipe | crispy brown rice dosa healthy breakfast | brown rice dosa benefits | brown rice and urad dal dosa | with step by step photos.
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