Help: hull/split mung beans for dosas?
Ruth Cannon
calls for hulled and split beans--however, I bought whole beans by mistake.
I was wondering if anyone knows how to go about hulling dried beans, so that
I can use the ones I have rather than going back and buying more, pre-hulled?
Also, any other recipes using urid dal would be greatly appreciated.
Replies to raca...@peseta.ucdavis.edu.
Thanks very much,
Ruth
Geeta Bharathan
: I have a recipe for mung bean (urid dal) and brown-rice batter dosas which
: Thanks very much,
: Ruth
I would just use the whole bean, Im not sure it is worth your while to
hull them! It wont give you the light colour of the normal dosa. However,
if you soak and sprout the beans, the resulting batter will be much more
nutritious than any old dosa-batter...
Geeta
D'SOUZA MARK J
as far as i know (south-indian wife) urid dal is not the same as mung bean.
whole urid dal is black, mung bean is green, their taste is different too.
for dosas, hulled split urid dal is used - try your local indian store
interestingly enough, whole unhulled mung bean is used to make a dosa-like
thing called "pesarattu" which is common in Andhra Pradesh (state in India)
the ratio is 4 mung bean : 1 rice, soak till soft, grind to a paste,
and cook like dosas.
it does not need to ferment, so is quicker. the color is darker than regular
dosas, and it tends to be thicker (has to be fried on both sides).
a little chopped onion and grated ginger is used as a garnish.
just ate this yesterday! (it's good)
mark
CARLTECH
sell hulled split mung beans.
Failing that, soak the mung beans overnight and then rub them between
your fingers until the hulls loosen (while in the water). Keep puring
off the old water and adding new until the beans are pretty clean.
Splitting is not necessary. Then proceed with your recipe.
Barbara
carl...@clark.net
Geeta Bharathan (fzye...@chip.ucdavis.edu) wrote: