Dosa, a dish from South Indian cuisine made from lentils and rice, is very popular due to its taste and lightness. It is traditionally served with chutney and sambar, eaten for breakfast, lunch, or dinner. Recently, people have started making dosa at home.
If you are used to white dosa and want to try something new, black dosa can be an excellent option. It looks very attractive and differs from the usual kind. Notably, its black color is achieved not with food coloring, but by using activated charcoal.
Black Dosa Recipe:
To prepare black dosa, several steps need to be followed. First, the rice, lentils, and fennel seeds should be thoroughly washed and soaked in water for four to five hours. Then, all the soaked ingredients are ground with added water to obtain a smooth batter. This batter needs to be covered and left to ferment overnight or for 8-10 hours.
After fermentation, about two cups of the resulting batter are set aside. One teaspoon of activated charcoal is added to this portion of the batter and mixed thoroughly to achieve a completely black color. Next, a pan is heated and lightly greased with a little oil or butter. The prepared black batter is spread evenly on the pan.
It is cooked over medium heat until it has a golden and crispy crust on both sides. Spicy potato masala can be placed inside. The finished black dosa is served hot with coconut chutney, sambar, or any other favorite sauce.
Important Points When Preparing Black Dosa
It should be noted that although activated charcoal is considered beneficial for detoxification and reducing gas formation, its consumption is not suitable for everyone. It can potentially weaken the effect of some medications. Therefore, people who regularly take medication, pregnant women, or those suffering from any illness should consult a doctor before consuming it.
