Indian Doab/ Dhub Lentils Dosa (Arugam Pul Adai)

Ingredients for preparing Indian Doab/ Dhub/ Arugam Pul Lentils Dosa Batter

Indian Doab/ Dhub/Arugam Pul – ¼ Cup

Split Red Gram / Thoor Dal – ¼ Cup
Split Bengal gram / Channa Dal – ¼ Cup

Whole Green Gram / Moong Dal – ¼ Cup

Whole Black Gram / Urad Dal – ¼ Cup

Raw Rice – ½ Cup

Semi Boiled Rice – ½ Cup

Cumin Seeds - 1 Tea Spoon

Fennel Seeds - 1 Tea Spoon

Whole Red Chilly - 5 Pieces

Other ingredients required for preparing Indian Doab/ Dhub/ Arugam Pul Lentils Dosa

Coconut (Grated) - 1/4 Cup

Onion (Finely Chopped) - 1/4 Cup

Turmeric Powder - 1/4 Tea Spoon

Asafetida – a Pinch

Salt as much as required

Water to bring the batter to correct consistency

Curry Leaves and Coriander Leaves - 1/4 Cup

Oil required for daubing around the Arugam Pul Lentils Dosa

Indian Doab/ Dhub/Arugam Pul and lentils Dosa batter Preparation Procedure

First of all let us see how to make the batter for the Indian Doab/ Dhub/Arugam Pul and lentils Dosa.

For preparing the batter first you have to collect all the pulses mentioned above in a vessel.

Let me list out the name of all pulses again. First add the split red gram to a vessel.

To this add the Split Bengal Gram.

Following this, add the Whole Green Gram also.

Now add the Whole Black Gram.

Then add the raw rice (which is Pacharisi in Tamil) to it.

Finally add the Semi Boiled Rice (which is known as Puzhungal Arisi in Tamil) to it.

After adding all these ingredients into a vessel pour water to it such that it is enough for soaking for a meanwhile.

After adding sufficient amount of water let it to soak for about an hour.

After these ingredients soak well you can grind the Doab/ Dhub/Arugam Pul and lentils Dosa batter.

Now you have to take the Doab/ Dhub/Arugam Pul and wash it thoroughly.

After washing the Doab/ Dhub/Arugam Pul very well you can put it in a mixer jar or a table top grinder.

Then add the soaked pulses and rice.

Along with it you can also add the whole red chilies and salt.

Preparing the Doab/ Dhub/Arugam Pul and lentils Dosa batter with the help of a mixy or a table top grinder is of your choice.

If the number of members in your family is 4 or less you can make use of mixy itself. It will be enough.

But if your family is bigger or if you have some special guests you will need more batter which cannot be ground using a mixy. In this case you can make use of a table top grinder for making the Doab/ Dhub/Arugam Pul and lentils Dosa batter.

Even if you are using a mixy or a grinder you have to make the batter to a coarse state only.

You need not grind it to a fine paste like batter. If you do so, the Doab/ Dhub/Arugam Pul and lentils Dosa will not taste good.

Making the batter for Doab/ Dhub/Arugam Pul and lentils Dosa will not take even 5 to 10 minutes.

After preparing this batter transfer it to a vessel and add the fried ingredients.

How to Fry ingredients to mix with Doab/ Dhub/Arugam Pul and lentils Dosa batter

For frying take a pan and add some oil to it. After the oil heats add the cumin seeds to it.

After it pops up add the fennel seeds to it.

Then add the chopped onions to it.

After the onions losses its color and turns to a transparent shade add the grated coconut, turmeric powder and asafetida powder to it.

Finally you can shut out the flame and add the finely chopped coriander and curry leaves to it.

Then you can transfer these fried ingredients to the batter and blend them well.

After the fried ingredients have mixed well with the batter you can start preparing the Doab/ Dhub/Arugam Pul and lentils Dosa.

Doab/ Dhub/Arugam Pul and lentils Dosa preparation procedure

For preparing the Doab/ Dhub/Arugam Pul and lentils Dosa first you have to take a dosa tawa or a flat non stick pan and heat it.

After the pan heats pour a tea spoon of oil around it.

Then pour the Doab/ Dhub/Arugam Pul and lentils Dosa batter and spread it evenly.

While spreading the batter use either clockwise direction or anti-clockwise direction.

Then put small pores in it. Add few drops of oil in each pore.

Then wait for the Doab/ Dhub/Arugam Pul and lentils Dosa to cook.

You can cook it in an open pan or you can even close it with a lid and cook. After the Doab/ Dhub/Arugam Pul and lentils Dosa cooks on one side you have to flip flop it to the other side for cooking.

Take a tawa stick and gently detach the dosa from all around.

Then slowly carry it and turn it carefully.

After the Doab/ Dhub/Arugam Pul and lentils Dosa is turned to the other side lower the flame and let it to cook for a while.

Then you can transfer the cooked Doab/ Dhub/Arugam Pul and lentils Dosa to a plate and serve it with spicy chutney.

Usually a pulse dosa (known as Adai in Tamil) will taste awesome with mixed vegetable curry (known as aviyal in Tamil).

But for this Doab/ Dhub/Arugam Pul and lentils Dosa a spicy chutney will match well.

Health Benefits of Doab/ Dhub/Arugam Pul

Indian Doab or Dhub is also known as Bermuda grass. In Tamil this means Arugam Pul. Usually this Indian Doab is very much good for health. Taking this Indian Doab into your diet chart will cure a lot of illnesses. Usually if you have to go for treatment for some health issues it may cost a lot. But such issues can be easily cured by adding this Indian Doab or Bermuda grass in your everyday diet. Some of the ailments which will be cured by this Dhub or Bermuda grass are listed here. Cures acidity problem, reduces body weight, boosts up nervous strength, increases immunity power, fights against constipation, enhances hemoglobin, improves tooth potency, for mother’s it good for milk secretion, for newborn babies it is good nutrition and cures cold, cough and helps in teething, treats dubieties, treats skin diseases including leprosy, heals piles and wounds, good treatment for all lungs related illnesses, stops bleeding, regulates menses problem, enhances stamina and gives energy.