Hi,

in every dosai recipe I found, they say to use skinless black gram dal. I only get here black gram dal with skin,so I wonder if I can use urid dal chilka for dosai.

@ Mamta: thank you for this lovely page!!! Just came across this gorgeous page while searching for some new vegan recipes(I?m allergic against milkproducts and eggs). It must have been such a lot of work to put all these informations and recipes together. I am realy grateful, don?t know what to say!

Thanks your Catrin

hey Catrin

which part of the world do you live in ???

as now a days you get every thing every where.

you can soak the black dal over night and then give it a hard rub / brush and the black skin will peal OFF ,but is a time consuming affair,CHEERS.

Skinless black dal would actually be white (more or less) as its only the skins that have the dark colour.

taken from the ingredients link on this site (under the advice button)

quote -

Whole Black Gram(Sabut Urad or Urid)

Split Black Gram, with skin and washed (Urad Dal, Chilka and Dhuli)

• end quote

I'm not that used to cooking with dal/lentils but I'd guess that as long as you use a similar dal it will work. Failing that you could buy the whole ones and bash them up to break them out of the skins - which might take a little work.

Steve

HI,

thanks for your answers

I live in Germany. Me too would say you get everything in towns, but I have been to 3 different asia shops and they only had urad dal with skins. I?m sure I have seen them before, somewhere. I?ll try again to find them.

maybe I?ll just try with the skins and let you know how it works. But it looks nicer if the dough is white, that?s true.

Catrin

Hi Catrin

As Zoe says, soak it overnight and wash it. After rubbing it between both palms, skin will com off and float to the top. It will take a few rubbings and a few washes.

M

Hi,

thank you. I?ll try it this way.

Cat