Horse Gram Dosa

 

           Dosa, a traditional South Indian delicacy, is a healthy breakfast option and a perfect first meal of the day. It is relished with coconut chutney and sambar for a nice wholesome meal. So start your day with these yummy Horse Gram Dosa. I have also added urad dal and rice. Any millet can be a great substitute to rice. 

          So do try this amazing breakfast recipe and introduce something new to your family and dear ones. Who would deny a perfectly satisfying breakfast? Besides, you can also enjoy these Dosas for brunch, mini tiffin, tea time snack, lunch box meal or for a light dinner. So check out the step by step pictorial recipe to prepare this nutritious meal.

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. It can also be sprouted and made into salads and soups.

• 1 & 1/2 cups rice
• 1/2 cup Horse gram lentil
• 2 tbsp. urad dal
• 1/2 tsp. fenugreek seeds
• 1/2 tsp. salt or to taste
• oil as required

             Wash well, rinse & soak the rice, Horse gram, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend to a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours.

             Mix the batter well and adjust the consistency by adding more water if needed.

          To make the dosas, heat a tawa / griddle. Drizzle some oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladleful of the batter and spread in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and over it. Fry on a low flame till one side turns light brown. There is no need to cook the other side. 

          Make similar dosas with the remaining batter. Each time you make a dosa, rub a cut onion on the tawa for easy removal of the dosa. 

          Serve them hot with sambar and coconut chutney.

Wash well, rinse & soak the rice, Horse gram, urad dal and fenugreek seeds in sufficient water overnight. 

Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours.

Mix the batter well & adjust the consistency by adding more water if needed.

Heat a tawa. Drizzle some oil & spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. Pour a ladleful of the batter & spread in a circular motion with the back of the ladle. Drizzle some oil around the edges & over it. Fry on a low flame till one side turns light brown. 

                   There is no need to cook the other side. 

              Serve them hot with sambar and coconut chutney.

Spinach Stir Fry with Fish Egg Fritters

          This is a great way to turn your greens stir fry into something interesting. In this recipe I have made use of spinach and added some fish eggs fritters (pakora) to it to give a non-veg. touch. It turned out real yummy and took this simple and healthy dish into the next level. Very easy to prepare, you can enjoy as a main course or side dish with any type of rice or Indian bread. So check out the step by step pictorial recipe to prepare it. 

Fritters - 

• 1/2 cup fish eggs, cleaned and mashed
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. nigella seeds (kalonji)
• oil to deep fry

Stir Fry - 

• 2-3 bunches of spinach, chopped
• 2-3 tbsp. mustard oil
• 1 dry red chilies
• 1/2 tsp. nigella seeds
• 1 onion, chopped
• 1 tsp. ginger, grated 
• 1 tsp. garlic, grated
• 1-2 green chilies, slit
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee

          Fritters - In a bowl, mix together the fish eggs, salt, turmeric powder and nigella seeds. Heat the oil in a kadai / pan and drop spoonful of the mix in batches. Deep fry till golden in colour. Drain on a kitchen towel and keep aside. 

         Stir Fry - Heat oil in a pan and temper with dry red chili and nigella seeds. Sauté for a few seconds. Now add the onion, ginger and garlic. Sauté till light brown.

          Add the chopped spinach, green chilies and all the dry spices. Mix well and cook on a low flame till half done. 

          Now add the fried fish egg fritters. Combine everything well and cook till all the moisture has evaporated. 

          Switch off the flame and add the ghee. Give it a stir and serve with plain steamed rice or chapati. 

                     Mix fish eggs, salt, turmeric powder & nigella seeds. Heat oil & drop 
                     spoonful of the mix in batches. Deep fry till golden in colour. Drain on a 
                     kitchen towel & keep aside. 

                     Heat oil & temper with dry red chili & nigella seeds. Sauté few seconds. 
                     Now add onion, ginger & garlic. Sauté till light brown.

                      Add chopped spinach, green chilies & all dry spices. Mix well & cook
                      on a low flame till half done. 

                     Add fried fish egg fritters. Mix & cook till the moisture has evaporated. 

                       Switch off the flame & add the ghee. Give it a stir.

                                 Serve with plain steamed rice or chapatti.