Instant Black Beans Dosa Video Recipe

Instant Black Beans Dosa with just two main ingredients. Hope everyone is doing good and staying safe. I am in the last phase of groceries, I can go and buy supplies in Indian stores but managing with whatever i have and avoiding unwanted trips, hope the same from you. Being a South Indian everyday Idli or Dosa

is must either for breakfast or dinner, since we practiced so, we can’t digest shortage of Idli Rice. Two years back i planted Avarakkai/Chikudu which yield black beans (initially the seed was given by a neighbor, refer picture below). Luckily i have some dried black beans in my pantry and I tried instant dosa with it along with Idli Rava. It tastes awesome and very healthy too. The batter has black bean taste but when cooked and after making dosa it turns super delicious.

If you are a beginner in making dosa then i have provided several tips in Tips and Variations Section do check it out. Also i tried this recipe several times before posting here during this lock down period and if the batter is not binding and too coarse do try Rava dosa by spraying batter on pan or add rice flour or urad dal batter or urad flour to bring to right consistency. Since i didn’t add any extra ingredients like mentioned above I specified it as optional ingredient.

Ingredients for Instant Black Beans Dosa

Main Ingredients

Dried Black Beans – 3/4 Cup OR Soaked Beans – 1.5 Cups but not cooked refer Tips Section

Idli Rava – 1.5 Cups (Sooji/Semolina/Rava Works)

Salt – As Needed

Wheat Flour or Urad Flour or Batter – 1/4 Cup (Optional refer Notes)

For Seasoning

Chopped Onion – 1/3 Cup

Chopped Curry Leaves – Few

Split Urad Dal – 1 Tbsp

Dry Red Chilli – 1-2 Numbers or Powder – 1/2 tsp

Shredded Sharp Cheddar Cheese or Paneer (Optional) For Topping

Ghee / Oil – As Needed For Topping

Instant Black Beans Dosa Preparation

• Soak dried beans overnight or 8 hours at least.
• Later take Idli Rava or Sooji in a wide bowl, wash thrice, discard the excess water.
• Grind half of the Idli Rava to fine paste otherwise the batter won’t blend while making dosa.
• If using fine sooji/semolina skip grinding.
• Add 1/2 cup water to the rava and let it soak till you grind the beans.
• Discard the beans soaked water and wash the beans thrice.
• Grind to fine smooth paste in food processor / mixie.
• Add the beans paste to the soaking idli rava or sooji.
• Add necessary water mix well, the batter should be runny since it becomes thick after 30 minutes.
• Also add Salt to the batter.
• After 30 minutes most of the water gets absorbed and batter looks thick like shown in video.
• If not do drain any excess water and for more trouble shooting tips do follow the steps mentioned in Tips and Variations Section.
• Now start making dosa as shown in the video or follow below tips.

• Heat the cast iron dosa pan / preheat 5 minutes prior to making dosa.
• Keep in low to medium flame that means in between low to medium.
• Once pan is hot apply light oil and rub the pan.
• Add scoop full of batter to the pan and in circular motion do spread it quickly.
• This has to be done by keeping the flame in low flame.
• Apply oil or ghee all over the dosa.
• You can top the dosa with shredded cheese , paneer like shown in video.
• Now increase the flame to medium and cook for 2-4 minutes.
• Or until you see brown spots on sides or any where in the dosa.
• Now flip the dosa and cook for 2 minutes in same medium flame.
• Now perfect shiny, crispy black bean dosa is ready to serve with coconut chutney (video recipe soon with how to buy, shred and freeze coconut) / sambar or idli podi.

Tips and Variations

1. You can use canned beans for this recipe.
2. First dosa may stick to the pan it may because the pan is super hot or batter is not in right consistency.
3. Even after two or three dosa not turning perfect then grind half of the batter because it may be too coarse and batter not binding well.
4. Or add wheat flour / Rice flour 1/4 cup to fix the problem instantly without grinding.
5. If you have urad dal flour or urad dal batter in handy then add 1/4 cup to the dosa batter leave it 2 hours in room temperature or let it sit overnight in refrigerator and keep in room temperature at least 1 hour before making dosa.
6. In case the dosa batter looks super smooth/fine paste, add some sooji or idli rava and let it sit for 15 minutes before making dosa.
7. If the dosa is too soft follow adding sooji or idli rava, rest for 15 minutes and make dosa to get crispier dosa.
8. In unavoidable situation do use cooked beans but you can’t expect same crispier dosa as from uncooked beans (refer picture at the end of the post).
9. Also do make dosa thick and you get soft dosas from cooked beans.

Video Tutorial

Print Version

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Instant Black Beans Dosa Recipe

Prep Time

40 mins

Cook Time

30 mins

Soaking Time

8 hrs

 

Learn to make Black Beans Dosa with just two main ingredients

Servings: 8 People

Author: Sangeetha Priya

Ingredients

Main Ingredients

• Dried Black Beans – 3/4 Cup OR Soaked Beans – 1.5 Cups but not cooked
• Idli Rava – 1.5 Cups Sooji/Semolina/Rava Works
• Salt – As Needed
• Wheat Flour or Urad Flour or Batter – 1/4 Cup Optional refer Notes

For Seasoning

• Chopped Onion – 1/3 Cup
• Chopped Curry Leaves – Few
• Split Urad Dal – 1 Tbsp
• Dry Red Chilli – 1-2 Numbers or Powder – 1/2 tsp
• Shredded Sharp Cheddar Cheese or Paneer Optional For Topping
• Ghee / Oil – As Needed For Topping

Instructions

1. Soak dried beans overnight or 8 hours at least.
2. Later take Idli Rava or Sooji in a wide bowl, wash thrice, discard the excess water.
3. Grind half of the Idli Rava to fine paste otherwise the batter won’t blend while making dosa.
4. If using fine sooji/semolina skip grinding.
5. Add 1/2 cup water to the rava and let it soak till you grind the beans.
6. Discard the beans soaked water and wash the beans thrice.
7. Grind to fine smooth paste in food processor / mixie.
8. Add the beans paste to the soaking idli rava or sooji.
9. Add necessary water mix well, the batter should be runny since it becomes thick after 30 minutes.
10. Also add Salt to the batter.
11. After 30 minutes most of the water gets absorbed and batter looks thick like shown in video.
12. If not do drain any excess water and for more trouble shooting tips do follow the steps mentioned in Tips and Variations Section.
13. Now start making dosa as shown in the video or follow below tips.
14. Heat the cast iron dosa pan / preheat 5 minutes prior to making dosa.
15. Keep in low to medium flame that means in between low to medium.
16. Once pan is hot apply light oil and rub the pan.
17. Add scoop full of batter to the pan and in circular motion do spread it quickly.
18. This has to be done by keeping the flame in low flame.
19. Apply oil or ghee all over the dosa.
20. You can top the dosa with shredded cheese , paneer like shown in video.
21. Now increase the flame to medium and cook for 2-4 minutes.
22. Or until you see brown spots on sides or any where in the dosa.
23. Now flip the dosa and cook for 2 minutes in same medium flame.
24. Now perfect shiny, crispy black bean dosa is ready to serve with coconut chutney (video recipe soon with how to buy, shred and freeze coconut) / sambar or idli podi.

Recipe Notes

1. You can use canned beans for this recipe.
2. First dosa may stick to the pan it may because the pan is super hot or batter is not in right consistency.
3. Even after two or three dosa not turning perfect then grind half of the batter because it may be too coarse and batter not binding well.
4. Or add wheat flour / Rice flour 1/4 cup to fix the problem instantly without grinding.
5. If you have urad dal flour or urad dal batter then add 1/4 cup to the dosa batter leave it 2 hours in room temperature or let it sit overnight in refrigerator and keep in room temperature at least 1 hour before making dosa.
6. If the dosa batter looks super smooth/fine paste, add some sooji or idli rava and let it sit for 15 minutes before making dosa.
7. If the dosa is too soft follow adding sooji or idli rava, rest for 15 minutes and make dosa to get crispier dosa.