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. 

Verkadalai Sadam (Peanut Rice - South Indian style)

 

            VERKADALAI SADAM is a very common breakfast in Tamil Nadu. Verkadali translates to peanuts / ground nuts and Sadam is rice in the local lingo. This dish is also offered in temples in the form of prasad / offering. It is best had as it is or with some pickles, fried / roasted papad or chips. Coconut chutney is also another great accompaniment. So check out the step by step pictorial recipe to prepare this healthy traditional delicacy.

          Besides breakfast, Verkadali Sadam can also be had for lunch or dinner too. Very yummy and easy to prepare, this flavorful dish is sometimes carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up any leftover cooked rice. 

         This is a hassle free recipe where peanuts are roasted along with few other basic ingredients and then ground into a coarse powder. This is later mixed with cooked rice and the tempering. You can prepare the peanut powder in large batches and store in an air-tight container in the refrigerator for later use. 

Ingredients - 

• 2 cups cooked rice
• salt to taste
• 2 tbsp. coriander leaves, chopped to garnish
• 1 tbsp. roasted peanuts to garnish 

Dry roast & grind - 

• 1 tsp. oil
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 8-10 peppercorns
• 1/4 tsp. fenugreek seeds
• 1 tsp. sesame seeds
• 3 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. tamarind paste
• 1/4 cup roasted peanuts
• 1/4 tsp. salt

To Temper - 

• 2 tbsp. oil
• 1 dry red chili, broken
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

         To dry roast - Heat oil in a pan and sauté the urad dal, chana dal, pepper, fenugreek seeds, dry red chilies and sesame seeds till you get a nice aroma. 

         Add the coconut sauté till it changes colour. Switch off the flame and add the roasted peanuts, tamarind paste and 1/4 tsp. salt. Keep aside to cool. Then grind into a coarse powder. 

          To temper - Heat oil in a pan. Temper with mustard seeds and red chili. After it stops spluttering, add the urad dal. asafoetida and curry leaves. Sauté for a few seconds. 

           Add the cooked rice, salt to taste and the coarsely ground peanut powder (podi). Sauté for 2-3 minutes on a low to medium flame. 

           When done, switch off the flame and garnish with chopped coriander leaves and roasted peanuts. Serve along with pickles, papad, chips or fryums. 

                    Heat oil & sauté the urad dal, chana dal, pepper, fenugreek 

                    seeds, dry red chilies & sesame seeds till you get a nice aroma. 

                              Then add the coconut sauté till it changes colour. 

                     Switch off the flame & add the roasted peanuts, tamarind

                     paste. Keep aside to cool.

                             Then grind into a coarse powder. 

                     Heat oil in a pan. Temper with mustard seeds & red chili. After

                     it stops spluttering, add urad dal. asafoetida & curry leaves. 

                     Sauté for a few seconds. 

                      Add the cooked rice, salt to taste & coarsely ground peanut 

                      powder. Sauté for 2-3 minutes on a low to medium flame. 

                         When done, switch off the flame & garnish with chopped 

                         coriander leaves and roasted peanuts. 

                              Serve along with pickle, papad, chips or fryums. 

Little Millet Bisi Bele Bath

 

           This is a traditional rice & lentil dish / porridge / khichdi from the South Indian state of Karnataka. Bisi Bele Bath literally translates to hot lentil rice. It is very nutritious and healthy as it has the goodness of mixed veggies, lentils and rice. It is commonly prepared in every household and is generally enjoyed for breakfast. So it is a balanced first meal of the day. It can also be served for lunch / dinner.

          However, I have used Little Millet, instead of rice, in this recipe to make it diabetic friendly. The taste and the flavour of this dish comes from the special homemade Bisi Bele Bath masala that is dry roasted and freshly ground. It is a one-pot meal which is relished as it is or with papad and any pickle of your choice. So check out the step by step pictorial recipe to prepare this regional delicacy.

            This one-pot wonder is just perfect when you want something quick and easy to prepare. 

            There are various methods of preparing it. Some prefer to pressure cook the millet, dal and all the veggies at one go. Others cook them separately and then incorporate it with the boiled veggies, ground spice mix, 

            Jaggery goes into this dish. However, I skipped it due to health reasons. You can also add any other veggies of your choice and those that are easily available in your kitchen. 

         Any leftover cooked millet and boiled lentil can be quickly turned into this flavorful Bisi Bele Bath preparation, to be relished as a comfort meal with papad and pickles. 

         

• 1 cup Little Millet
• 1/2 cup Tuvar dal (pigeon pea lentil)
• 3 tbsp. oil
• 2 tbsp. ghee
• 1 tsp. mustard seeds
• 3-4 dry red chilies, broken
• 2 sprigs curry leaves
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 small capsicum, chopped
• 1 tomato, chopped
• 2 cups chopped veggies (beans, carrots, peas, eggplants, cauliflower, raw banana)
• 3-4 tbsp. bisi bele bath masala (Recipe given below)
• salt to taste
• 1/2 cup tamarind pulp
• 1 tsp. coriander leaves 
• 2 tbsp. cashew nuts
• handful of boondi 
• extra ghee to serve 

Bisi Bele Bath Masala (Spice Mix)

• 13-15 dry red chilies
• 3 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tbsp. fennel seeds
• 1 tbsp. sesame seeds
• 2 tbsp. coconut
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. chana dal (Bengal Gram)
• 2" cinnamon stick
• 5-6 green cardamoms
• 8-10 cloves
• pinch of salt

          In a pan dry roast the dry red chilies and coconut separately. Keep aside to cool. Similarly, dry roast rest of the ingredients also for 2 minutes or till you get a nice aroma. 

          Keep aside to cool. Then grind all of them together to a fine powder and store in an air tight container.

          Wash the Little Millet and Tuvar dal well and soak them in enough water for 3-4 hours. Pressure cook them in 3 & 1/2 cups water for 5-6 whistles. Keep aside.

          Add 1 cup water to the veggies (except eggplants) and pressure cook for 1-2 whistles. Keep aside.

          Heat 1 tbsp. oil and sauté 1 sprig curry leaves and 2 dry red chilies. Keep aside to garnish later. Then in the same oil, fry the eggplants till light brown. Drain and keep aside. 

         Add remaining oil and ghee and temper with mustard seeds and red chilies, After it stops spluttering, add remaining curry leaves and asafoetida. Sauté for a few seconds.

          Then add the onion and fry till light brown. Add the chopped capsicum and stir for 1-2 minutes. Now add the tomatoes and cook, covered, till it is mashed.

          Add the tamarind pulp followed by 3-4 tbsp. of the spice mix. Mix well and add the boiled veggies, fried eggplants, salt to taste and the cooked millet and dal. Mix everything well.

          The consistency should be that of khichdi / porridge. So add more hot water if required. Simmer for 2 minutes. When done, transfer to a serving dish. 

          Garnish with the fried curry leaves, dry red chilies, coriander leaves, boondi, cashew nuts and a drizzle of some ghee. Serve hot as it is or with papad and pickle for a sumptuous breakfast / meal.

                                  In a pan dry roast the dry red chilies 

                                 and coconut separately. Keep aside to cool. 

                      Similarly, dry roast rest of the ingredients also for 2 minutes or till you 

                      get a nice aroma. Keep aside to cool.

                                 Then grind all of them together to a fine powder.

                                  Wash the Little Millet and Tuvar dal well.

                                  Soak them in enough water for 3-4 hours. 

                                  Pressure cook them in 3 & 1/2 cups water for 5-6 whistles. 

                                  Keep aside.

                     Add 1 cup water to the veggies (except eggplants) & pressure cook for

                     1-2 whistles. 

                             Heat 1 tbsp. oil & sauté 1 sprig curry leaves & 2 dry red chilies. 

                             Keep aside to garnish later. 

                       In the same oil, fry the eggplants till light brown. Drain & keep aside. 

                      Add remaining oil & ghee & temper with mustard seeds & red chilies,

                      After it stops spluttering, add the curry leaves & asafoetida. Sauté for 

                      a few seconds.

                                  Then add the onion and fry till light brown. 

                                  Add the chopped capsicum and stir for 1-2 minutes. 

                                  Now add the tomatoes & cook, covered, till it is mashed.

                                  Add the tamarind pulp

                                  followed by the spice mix. Mix well.

                                  Add the boiled veggies, fried eggplants, 

                              salt to taste and the cooked millet and dal. Mix everything well.

                       Garnish with the fried curry leaves, dry red chilies, coriander leaves, 

                       boondi, cashew nuts 

                    and a drizzle of some ghee. 

                 Serve hot as it is or with papad and pickle for a sumptuous breakfast / meal.