Pepper dosa - easy and healthy breakfast dish. In South India major types of dosa are prepared using rice and urid dal. This pepper dosa is also prepared with rice and urid dal but instead of white urid dal i have used black split urid dal.The dosa is flavoured with black pepper powder and to add some extra taste I have added finely chopped onions, fresh grated coconuts, curry leaves and cooked with coconut oil. The consistency of the batter should be thin like rava dosa batter. After grinding the batter you can immediately prepare the dosa and no need to ferment it. The black urid dal and black pepper powder are the main ingredients which give a unique taste for this dosa. The perfect accompaniment for this dosa are coconut chutney or curry leaves chutney.
Video link for Pepper Dosa
Prep time : 10 minutes
Soaking time : 2 hours
Cook time : 15 minutes
Serves : 4
Category : Breakfast
Author : Muthulakshmi Madhavakrishnan
Ingredients
1. Measure and add the idly rice, raw rice and black urid dal in a wide bowl. Wash them well and add 4 cups of water. Soak it for 2 hours
2. Take a big mixer jar and add the soaked rice and dal. Add 1/2 cup water and grind it coarsely.
3. Transfer the batter to the bowl and add 1 cup of water. You can add some more water if the batter appears thick. Add the required salt.
4. Add all the remaining ingredients one by one - black pepper powder, chopped onions, chopped curry leaves and coconut.
5. Heat the dosa pan on medium heat and apply some oil with a small piece of white cloth over the pan. Now pour the batter in a circular motion.( you can also pour like you prepare for rava dosa). Stat from edge to the centre. Fill it with the batter if there is a gap.
6. Add coconut oil around the edges of the dosa and cook them on medium flame. Then slowly flip the dosa and cook until crisp.
Video link for Pepper Dosa
Prep time : 10 minutes
Soaking time : 2 hours
Cook time : 15 minutes
Serves : 4
Category : Breakfast
Author : Muthulakshmi Madhavakrishnan
Ingredients
- 1 cup idly rice
- 1/2 cup raw rice
- 1/4 cup split black urid dal
- 3 tsp black pepper powder
- 1 cup finely chopped onions
- 1/4 cup curry leaves
- 1/2 cup fresh grated coconuts
- coconut oil
- salt to taste
1. Measure and add the idly rice, raw rice and black urid dal in a wide bowl. Wash them well and add 4 cups of water. Soak it for 2 hours
2. Take a big mixer jar and add the soaked rice and dal. Add 1/2 cup water and grind it coarsely.
3. Transfer the batter to the bowl and add 1 cup of water. You can add some more water if the batter appears thick. Add the required salt.
4. Add all the remaining ingredients one by one - black pepper powder, chopped onions, chopped curry leaves and coconut.
5. Heat the dosa pan on medium heat and apply some oil with a small piece of white cloth over the pan. Now pour the batter in a circular motion.( you can also pour like you prepare for rava dosa). Stat from edge to the centre. Fill it with the batter if there is a gap.
6. Add coconut oil around the edges of the dosa and cook them on medium flame. Then slowly flip the dosa and cook until crisp.
Pepper dosa with step by step photos
1. Measure and add the idly rice, raw rice and black urid dal in a wide bowl. Wash them well and add 4 cups of water. Soak it for 2 hours.After 2 hours, drain the water completely.
2. Take a big mixer jar and add the soaked rice and dal. Add 1/2 cup water and grind it coarsely.
3. Transfer the batter to the bowl and rinse the jar with 1 cup of water and add it to the batter. You can add some more water if the batter appears thick. Add the required salt.
4. Add all the remaining ingredients one by one - black pepper powder, chopped onions, chopped curry leaves and coconut.
5. Mix them well and check for the salt and the pepper powder.
6. Heat the dosa pan on medium heat and apply some oil with a small piece of white cloth over the pan. Now pour the batter in a circular motion.( you can also pour like you prepare for rava dosa). Stat from edge to the centre. Fill it with the batter if there is a gap.
7. Add coconut oil around the edges of the dosa and cook them on medium flame. Then slowly flip the dosa and cook until crisp.
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