Horsegram or Kollu Dosa

  

I had lots of leftover Horsegram and I was looking for a way to finish the entire stock. Well, Google does have all the answers, I found a recipe for Horsegram dosa. Yes, I know dosa that too with Horsegram ! That was my first thought too but the dosa turned out yummy. I was inspired by the recipe in the Hindu newspaper by Rekha Mohan: http://m.thehindu.com/features/metroplus/how-to-make-kollu-dosai/article3257778.ece/ I did not use onions or garlic in my recipe and also added some raw rice to my batter for a crispy texture. It’s a really healthy and nutritious dosa as Horsegram is rich in iron and calcium, helps in lowering cholesterol and has many other health benefits. I enjoyed it with coconut thogayal or chutney.

Now let’s get to the recipe 😀

Ingredients

  • Idly rice or parboiled rice – 2 cups
  • Horse gram – 2 cups
  • Black urad dal – 1/4 cup
  • Raw rice – 1/2 cup 
  • Fenugreek seeds – 1 tbsp
  • Red chillies – 4 ( for medium spice. I use Kashmiri red chillies, a little spicier than the normal red chillies, so if you can adjust the spice according to the chilly you use )
  • Ginger – 1 inch
  • Asafoetida – 1/2 tbsp
  • Salt, to taste 
  • Curry leaves – a few
  • Gingelly oil or sesame oil as required for making the dosa 

Method 

  • Soak idly rice, raw rice,  horse gram, and fenugreek seeds together for about 4-5 hours. Soak the black urad dal separately for the same duration
  • Wash and rinse thoroughly
  • Grind the black urad dal first for 5-7 minutes
  • Add the rest of the ingredients and grind to a fine batter, adding water as required 
  • Allow the batter to ferment for about 3-4 hours 
  • Heat a tava or griddle on medium heat and grease with oil. Pour a ladle full of batter on the tava and spread it into a thin layer. Cook the dosa to crispy golden brown on both sides, and drizzle some oil around the edges of the dosa while cooking 

Enjoy with a chutney of your choice 😊

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