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.

Horse Gram Idli

 

               Idli, a 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. Traditionally, it is made of  urad dal and rice. But it can also be made of Horse Gram lentil and they come out just like any regular idli, nice, soft and fluffy. 

             You can replace white rice with brown rice as per your preference. So enjoy this great variation for breakfast, lunch or dinner. They can also be packed for a lunch box meal too. Do check out the step by step pictorial recipe to prepare this comfort food. 

             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 and is diabetic friendly. 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 and 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 or overnight.

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

            Spoon a ladleful of the batter into greased idli molds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.

             When it slightly cools down, demold them and serve with coconut chutney and sambar for a wholesome meal. 

Wash well & soak the rice, Horse gram, urad dal & 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 & ferment it for 6-8 hours or overnight.

After the fermentation, mix the batter again & adjust the consistency by adding more water if needed.

 Spoon a ladleful of the batter into greased idli molds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.

                      When it slightly cools down, demold them.

            Serve with coconut chutney & sambar for a wholesome meal.