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498 urad dal recipes



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Recipe# 42117
25 Sep 17
 by Tarla Dalal
It is common to make dosa out of ingredients like rice, beaten rice or semolina combined with urad dal. We tried adding sabudana to the equation and it turned out absolutely awesome! These dosas are crisp, golden-hued and super tasty. Let’s share this innovative recipe with you. Use the exact pr ....
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Recipe# 37276
02 Oct 15
 
by Tarla Dalal
With its brilliant flavour and nice, flaky texture, Rava Idli is something like upma in idli form, so you get the best of both worlds. Since it is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing, and stays soft and humid for longer. The batter f ....
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Recipe# 7558
21 Nov 07
 
by Tarla Dalal
Tangy rice dish, flavoured with peanuts and malagapadi, a south indian spice mixture.
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Recipe# 1652
31 Oct 17
 by Tarla Dalal
Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids. Indeed, that is how the perfect Idli must be too. Grinding of batter and the pr ....
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Recipe# 42087
14 Sep 17
 
by Tarla Dalal
Benne Dosa is an evergreen specialty of Karnataka, very famous in the heritage eateries of cities like Bangalore. Till date, you can walk into quaint, century-old eateries in the city where you will be greeted by dhoti-clad men carrying 20-30 Benne Dosas stacked along one arm, to serve to long queue ....
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Recipe# 32594
21 Jan 09
 by Tarla Dalal
Suggested serving size for 100 calories: 2 pieces i’ve given the humble idli-dosa batter a twist. Carrots, coriander and green chillies add oodles of flavour and fibre, making this the yummiest waffle ever!
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Recipe# 1514
23 Sep 13
 
by Tarla Dalal
Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to ....
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Recipe# 32849
20 Aug 13
 by Tarla Dalal
This is a dry vegetable dish made with cabbage. Other vegetables like beans, cluster beans, sabre beans, carrots etc can also be prepared in a similar way. One such dry curry is always served along with a traditional south indian lunch.
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Recipe# 32895
20 Aug 13
 by Tarla Dalal
This rice preparation is well-known all over south india, although there are likely to be mild variations in the way it is performed in various regions. Since most ingredients used in this recipe are dried or pre-processed spices, it remains good for a long time and is ideal to pack and take along w ....
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Recipe# 1664
15 Oct 15
 by Tarla Dalal
When you are tired of the daily Sambhar , this delectable Kolumbu will lend a special touch to your breakfast! Packed with the power of spices and dals, this tasty, veggie-loaded accompaniment is also quite satiating. While it goes great with Idli ....
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Recipe# 42053
31 Aug 17
 
by Tarla Dalal
These unique pakodas have a very different mouth-feel and a perfect flavour! They are not crisp like the conventional pakodas but interestingly soft. A combination of spices, ginger and green chillies is worked into the batter to give the Yellow Moong and Urad Dal Pakodas an appetizing flavour. ....
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Recipe# 42036
28 Aug 17
 by Tarla Dalal
A scrumptious jar snack made with common everyday ingredients, Seedai is an all-time favourite in South Indian . The dainty ball shape makes this deep-fried jar snack very popular among kids, and ....
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Recipe# 42055
01 Sep 17
 
by Tarla Dalal
Poha has a knack of imparting both softness and crispness to a snack, as you can experience in this amazing Poha Dosa. The batter for this Poha Dosa is easy to make compared to the normal dosa because here you just need to soak and grind all the ingredients together. Once fermented, the batt ....
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Recipe# 2816
19 Jan 16
 by Tarla Dalal
Fluffy, golden-coloured vadas might taste good as such, but they taste even better when made into tongue-tickling Dahi Vadas. Soak the vadas in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders. If y ....
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