“Hurali” is one of my most favorite legumes. I love the Rasam and the usali. I had never tried the dosa till today. It’s a very healthy, protein laden substitute for the original dosa, with much less carbs. There is absolutely no compromise on the taste. In fact the roasted horsegram gives the dosa a nice flavor. I am going to try making idlis from the leftover batter tomorrow and see how that goes. The batter looks very fluffy and I am sure the taste will be great too.
Ingredients: For about 10 Dosas
- Horsegram- 1/2 cup
- Rice- 1/2 cup, I used Basmati, because it has a lower Glycemic index than other rice with more starch. Sona Mussoorie is also a good option.
- Urad dal- 1/4 Cup
- Poha or Avalakki- 1/4 cup
- Methi or fenugreek seeds- 1/4 Tsp
- Salt to taste.
Soak all the ingredients separately for about 4-6 hours and grind them to make a batter. Leave to ferment, overnight. The fermented dough should look like below. Add salt after the dough is fermented.
To make the Dosas:
To the fermented batter add 1/4 cup of rava and 1/2 Tsp of sugar and stir well before making the dosas. This will make the dosas really crisp.
Serve like a Masala Dosa, or with chutney.
To make variations of the dosa- Grind 1/2 cup coconut with some coriander seeds, jeera and red chilies. Add to the dosa batter and make the dosas.