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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Here, a wholesome combo of five dals is flavoured with a special masala water and whole spices as well! Not only the flavours of the spices, but the flavours of the assorted dals are also discernable in this delightful dish. Dissolving the spice powders in water before sautéing them ensures that they get uniformly mixed, and also gives a nice, strong aroma to the dish. The Panchmel Dal also gets a nice tangy twist from amchur powder and tamarind pulp, which makes it a nice, tongue-tickling treat!

ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with 28 amazing images. Ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of finger millet! Ragi is a super millet which is commonly eaten in South Indian states, generally milled to flour and used to make many dishes, one of which is nachni dosa! The batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour. So, you just need to grind the urad dal. I make ragi dosa for breakfast, breakfast or when in mood to have a light healthy meal. Allow the batter to ferment well, so you get really crisp ragi dosas. As a variation, you can even add grated carrots or finely chopped onions and green chillies to the batter before making the dosas! All you need is 5 ingredients to prepare the ragi dosa. Methi seeds help with fermenting and gives aroma to the batter! See why we think this is called healthy ragi dosa? Nachni or ragi flour is a good source of calcium. Urad dal, paired with it in this dosa, is a good source of protein. Both these key nutrients together help in building strong bones, which are the pillars of our body. 3.2 g of protein and 77.3 mg (13%) of calcium is what this each Nachni Dosa offers. As we age our body’s capacity to absorb calcium decreases. So this Nachni Dosa is a great way to make up for your day’s calcium requirement by having a calcium rich breakfast. All you need to remember is to not use too much oil for cooking them, as excess fat hinders calcium absorption. Here are some tips for perfect nachni dosa recipe. 1. If you have made batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter. 2. If using leftover batter from the fridge then bring it to room temperature and then make dosa. 3. Further, If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the ragi dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly dosa. 4. Lastly, If using cast iron tawa, please pre-season it well ahead of time. Serve ragi dosa it with healthy coconut chutney and Sambar for a real healthy treat. Enjoy ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with detailed step by step recipe photos and video below.

cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrots | cucumber carrot curd for acidity with 19 amazing images. cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrots | cucumber carrot curd for acidity is a simple everyday fare in many South Indian homes. Learn how to make Indian carrot cucumber curd rice. To make cucumber and carrot curd rice, heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the urad dal, asafoetida and curry leaves and sauté on a medium flame for 1 minute. Pour the tempering over the rice mixture and mix well. Serve immediately. Who can resist a bowlful of cool Indian carrot cucumber curd rice on a hot summer’s day? And if you suffer from acidity, then this soothing bowlful is more than tasty – it is nothing short of ambrosia for you! Curd is known to be probiotic and thus aids in digestion. When reinforced with carrots and cucumber, the curd rice gets all the more pleasing for your stomach and taste buds because cucumber is considered one of the best vegetables for combating acidity. Further this cucumber carrot curd for acidity recipe makes use of cumin seeds for tempering, which too is known for its digestive properties. However, indulge in this recipe if curd suits you and doesn’t cause acidity. You will notice that the proportion of alkaline veggies is much more than the amount of rice in this South Indian curd rice with carrots, which is a wonderful step to avoid and alleviate acidity. Tips for cucumber and carrot curd rice. 1. Ensure that each grain of cooked rice is separate to enjoy its mouthfeel. 2. For those who suffer from extreme acidity, we suggest you avoid the use of green chilli paste. 3. Ensure that the curd is fresh, as sour curd can aggravate acidity. 4. If you wish, you can refrigerate this rice and serve it later. Enjoy cucumber and carrot curd rice recipe | Indian carrot cucumber curd rice | South Indian curd rice with carrots | cucumber carrot curd for acidity | with step by step photos.

Imarti, known in some places as Amriti, is an amazing mithai from Uttar Pradesh. A smooth batter of urad is piped out of a cloth bag to make nice, ring-shaped tubes, which are cooked in ghee till crisp and then dipped in sugar syrup. It takes a bit of practice to pipe the batter directly into the ghee, but you will soon get the hang of it. Moreover, it is completely worth the effort because homemade Imartis, served warm and fresh, are so yummy that you and your family will totally savour the experience! Whether it is Holi Diwali or Raksha - Bandhan serve these homemade Imartis and make the occasion all the more special.

vermicelli idli recipe | instant sooji vermicelli idli | semiya rava idli | with 28 amazing images. vermicelli idli is the perfect choice for those days when you feel like having idli, but have no batter, or when you wish to have a slightly spicy idli. Learn how to make vermicelli idli recipe | instant sooji vermicelli idli | semiya rava idli | This recipe for instant sooji vermicelli idli is a quick and easy way to enjoy the deliciousness of idli without having to ferment the batter. semiya rava idli is made using vermicelli and semolina with has a great mouthfeel of the tempering with broken cashews. The instant sooji vermicelli idli batter makes super light and fluffy idli that is perfect for breakfast or as a full meal. Pro tips to make vermicelli idli: 1. You can store the sautéed dry mixture in an air tight container and use as require. 2. Do not over fill the idli mould as the size will increase while steaming. 3. Make sure not to mix the batter vigorously after adding eno. Enjoy vermicelli idli recipe | instant sooji vermicelli idli | semiya rava idli | with detailed step by step photos.

benne dosa recipe | Devanagere butter dosa | benne dose using puffed rice | with 29 amazing images. benne dosa is an evergreen specialty of Karnataka, very famous in the heritage eateries of cities like Bangalore. Learn how to make benne dosa recipe | Devanagere butter dosa | benne dose using puffed rice | This recipe for benne dosa is a delicious and traditional South Indian dish made with a batter of rice, lentil, and puffed rice. The dosa is cooked on a hot griddle and generous amount of butter, making it a rich and satisfying breakfast or snack. The Devanagere butter dosa has an enticing texture, which is both crisp and spongy. To get this texture, a portion of puffed rice is included while making the batter of rice and urad. Try this superb benne dosa in your own kitchen, and enjoy it for breakfast. For an authentic touch, serve it with a dollop of butter placed inside the folded dosa or on top of it. Pro tips to make benne dosa: 1. Instead of murmura you can add poha to make benne dosa. 2. Soak the rice and dal for minimum 5 hours to overnight. 3. Sizzle the tava well before making every dosa. Enjoy benne dosa recipe | Devanagere butter dosa | benne dose using puffed rice | with detailed step by step photos.

dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | with 30 amazing images. dal and rice dosa recipe is made from mixed dals and rice. Learn how to make South Indian mixed dal dosa. Quite different from the usual dosa in appearance and flavour, the dal and rice dosa has a dominance of dal flavour, which combines beautifully with sambar and chutney. As a more flavourful and aromatic variant, you can add finely chopped methi leaves or drumstick leaves to the batter before making this mixed dal dosa. If doing so, make sure you chop the leaves real fine so that it does not hinder spreading of the mixed dal dosa. Tips for dal and rice dosa recipe: 1. Cover with a lid and keep aside to ferment the batter in a warm place for 12 hours. 2. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) or 200 mm ( 8") diameter thin circle. 3. The batter should be of pouring consistency. 4. Cook on a medium flame for about 2 minutes till the dosa turns golden brown in colour and crisp. dal and rice dosa is rich in Phosphorus, Folic Acid, Vitamin B1, Fiber, Magnesium, Protein. Enjoy dal and rice dosa recipe | mixed dal dosa | South Indian mixed dal dosa | lentil dosa | with step by step photos.

Horsegram is a special pulse, which imbibes a mind-blowing aroma and flavour when roasted. Here, horsegram is combined with other delicious ingredients like coconut, red chillies, onions and coriander to make a mouth-watering chutney, which is perfect to serve with idlis and dosas . You can also enjoy the Horsegram Chutney or Kollu Chutney mixed with hot rice and a little til oil.

Colocasia leaf is frequently used in Maharashtrian and Gujarati cuisine in preparations like paatra and wadi. Now, it is time to think beyond these and find many more flavourful ways to include this iron-rich ingredient in your diet. A variant of the popular South Indian dry subzi made of vegetables and dal, this Colocasia Leaf Usli is a delicious way to bid goodbye to anaemia. Make this dry subzi using the easy steaming method described here.

This is a gravy-like dish made using pumpkins and dal. Other vegetables like chow-chow, snake-gourd, cabbage, carrots etc can also be cooked this way. Normally, a traditional South Indian meal will definitely include one dry curry and one kootu. A good accompaniment to this is a cooling raita like Tomato Pachadi , Coconut Pachadi or Cucumber Pachad .

Pongal Kootu is a tongue-tickling mixed vegetable curry made during Makar Sankaranthi or Pongal in South India. It is made with local vegetables that are in season at the cusp of winter and spring. This curry brings together veggies and beans of different textures and flavours, cooked with tamarind pulp and dal, and flavoured with an aromatic and flavourful paste of roasted spices and coconut. Although you can enjoy this Pongal Kootu immediately after preparation, it gets better and better as it cools down, as the veggies soak up the flavours of the spice paste and the kootu thickens to a curry-like consistency. You can cook it in an earthen pot if you have one. It tastes great with hot rice or dosas , and is a classic combination for Ven Pongal and Chakkrai Pongal! Try other South Indian recipes like Masala Vadas or Ginger Pachdi .

raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with 23 amazing images. raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna is an Andhra style rice delicacy. Learn how to make tangy kachi keri rice. To make raw mango rice, heat the sesame oil in a deep non-stick pan, add the mustard seeds, chana dal, urad dal, red chillies, green chillies, peanuts and curry leaves and sauté on a medium flame for 3 minutes. Add the asafoetida and turmeric and sauté on a medium flame for a few seconds. Add the raw mango, 2 tbsp of water and salt and mix well. Cover it with a lid and cook on a medium flame for 4 minutes, while stirring occasionally. Add the rice and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. An evergreen favourite, the mangai sadam is prepared in South Indian homes at least once a week when the mango season is on. A traditional tempering and partially cooked raw mangoes give this rice a tangy flavour and exciting crunch. While red and green chillies are used to add spice to the raw mango rice Indian style, assorted dals and peanuts give it a tantalising aroma and interesting mouth-feel. Although used in small quantities, each ingredient including til oil and asafoetida leaves a mark on the final outcome, so make sure you try to follow the recipe precisely. Enjoy the mavinakayi chitranna with papad. You can also serve with side dishes like Cucumber Pachadi, Mango Pickle and Ginger Chutney. Tips for raw mango rice. 1. The cooked rice has to be perfectly made. Each grain of rice has to be separate. Learn how to make the perfect cooked rice. 2. Saute the asafoetida and turmeric powder for not more than 3 to 4 seconds, else it might burn. 3. We have used sesame oil for this rice, but you can use oil of your choice. Enjoy raw mango rice recipe | tangy kachi keri rice | mangai sadam | raw mango rice Indian style | mavinakayi chitranna | with step by step photos.

brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with 34 amazing images. brinjal rice is a wholesome South Indian style rice made using brinjals. Learn how to make brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | brinjal rice, also known as "Vangi bhat " or "Baingan Pulao," is a delicious and flavorful South Indian dish that combines the earthy flavors of brinjal (eggplant) with aromatic spices and rice. It is a vegetarian dish that is often served with raita or yogurt. Uniqueness of this vangi bhaat is its freshly homemade spice powder. This South Indian style brinjal rice is easy to prepare and makes for a satisfying meal on its own or as a side dish. You can also try Maharashtrian Style Baingan Rice. pro tips to make brinjal rice: 1. For richer flavour, cook this brinjal rice in ghee instead of oil. 2. You can also add potato cubes to make this recipe. 3. Do not pressure cook for more than 2 whistles otherwise the brinjals will become mushy. Enjoy brinjal rice recipe | South Indian style brinjal rice | vangi bhaat with homemade spice powder | with detailed step by step photos.

Traditional and wholesome are the words that describe this tasty dal most aptly. As the name suggests, Panchkuti Dal features a combo of five pulses, which gives it a unique texture, flavour and aroma. You will find that this dal does not get mushy, mainly because of the blend of many pulses with varied textures. With a tempering of whole spices and seeds, and a team of ingredients like tomatoes, green chillies and ginger to add to the flavour, this dal becomes a full-fledged side-dish, which transforms even simple roti into a delicacy! Serve it hot with rotis , rice and a sukhi subzi to make a homely and satisfying meal.
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