Horsegram Dosa

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Horsegram/Kulithu/Huruli in English/konkani/Kannada respectively. A rare lentil, it is normally consumed either during rainy season or winter in india. I have already put up “Horsegram idli” called Ramdan in Konkani a couple of years back on this blog. It is among the favorites of the coastal konkani people. Today I am putting up the Horsegram dosa, and thus adding to the already long list of dosas on the blog. It turns out crispy from the dosa skillet when hot but turns out soggy on cooling, so I assume you get it that this is to be consumed hot off the tavas only !

Number of Dosas: 15

What you need to have:

1. Blackgram dal – 1/2 cup

2. Raw rice(sona masoori) – 2 cups

3. Horsegram – 1/2 cup

4. Fenugreek seeds – 1 teaspoon

5. Salt – to taste

What you do with what you have:

1. Soak both blackgram dal, fenugreek seeds, raw rice in water in 2 separate bowls for about 3-4 hours. Note: Horsegram is not soaked !

2. Grind blackgram dal and fenugreek seeds  in the grinder adding water in steps to a fine consistency like the idli dough and transfer it to a bowl.

3. Grind raw rice too in the grinder to a fine thick consistency and mix it with the dal dough from step-2  adding required quantity of salt to it to a medium thick consistency to ferment it over night.  Do not add extra water as it will be fine on fermenting.

4. Grind Horsegram in the morning (without soaking) in the grinder adding water in steps like we grind the dal to a thick and fine consistency and mix it to the fermented dough.

     Grond Horsegram dough added to the fermented dosa batter

5. Mix well either with your hands or with a laddle vigorously to mix well.  The dough should be thick else one will not be able to spread dosa thin on the skillet.

                                             Ready to make dosa batter

6. Place a dosa skillet on medium flame with 1/4 teaspoon of oil in it and rub it with either a tissue paper or a coconut coir. Splash a little water over the heated skillet , lower the flame and spread a laddle of dough and spread it with the back of it to the required thickness splashing a little oil on it.

                                                  Dosa being roasted

 7. When done serve hot with either chutney powder, coconut chutney or even with sambar!!! It is up to you. Yummmmmmmmmm !

                           Ready to serve Dosa with chutney powder & sambar

Good to remember:

1. Only Blackgram dal and raw rice should be soaked in water and grind. Horsegram should be ground dry adding water in steps in the morning and mix.

2. No need to flip dosa, roast fine on the front only and it is possible that Dosa turns bitter if roasted too much or on both sides.

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2 thoughts on “Horsegram Dosa

    Varsha said:
    September 29, 2012 at 11:28 pm

    Wow, interesting. I will try it soon!

    Is it easy to grind kulithu? And any special reason to not soak and ferment it?

      prathibalrao responded:
      September 30, 2012 at 5:29 am

      Hi Varsha,

      Horsegram also ferments like the Blackgram dal and will ultimately be too tangy and will be tough to even remove dosa from the skillet.

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