“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.
Carbohydrate free, protein rich Dosa for quick breakfasts or lunches. The vegetables give a nice flavor to the Dosa.
- Urad Dal- 1/4 Cup
- Moong Dal- 1/4 Cup
- Toovar Dal- 1/4 Cup
- Channa Dal- 1/4 cup
- Ginger- a two inch piece
- Green Chilies-2 to 4, depending on how hot you need it to be
- Curry leaves- a sprig
- Black pepper whole- 5
- Cumin- 1 Tsp
- Asafetida- 1/8 Tsp
- Fresh coconut- 1/2 cup, grated
- Salt to taste
- Bell Peppers- 1, fine chopped
- Carrots- 1 Grated
- Onions- 1 Fine chopped( Optional)
- Grated Zucchini( Optional)
- Fresh Coriander- a small bunch, chopped
- Oil for making the dosa
Soak the 4 lentils for a couple of hours. Grind them to a thick, fine batter with the green chilies, curry leaves, ginger, black pepper, cumin, Coconut, asafetida and salt.
Add the chopped Bell peppers, grated carrots and the other vegetables. Mix well.
Spread the batter on a hot Griddle and put some oil on the edges. As there is no rice in the batter, it needs to be slightly thick. Cover to cook, if needed. Cook till nice golden brown. Flip and cook again for a few seconds.
Serve hot with some Avial or Chutney and Powdered jaggery.
I have been really fortunate to have a Sister in Law who is not only a great cook, but she is also gracious enough to share recipes that she has learnt from several Hotel chefs themselves. I have also put up her very successful recipe for the spongiest ‘Set Dosas‘ ever. This time while I was in Bangalore, we were celebrating the wedding Anniversary of my Sister in law. The caterer for the event was a retired chef of a very popular hotel in Bangalore. The Masala Dosas he made were simply out of the world. Here is the recipe he shared with my SIL. I tried it here in the US, it was very successful. We had a Dosa party at our home recently, and all my guests agreed that the Dosas were crunchy, finger licking good and very hotel like. The only changes I made were-
1. I used less oil
2. I spread the batter with a ladle. I have seen Hotel chefs use a flat cup.
So if you are far away from Bangalore, craving a good Masala Dosa and are up to it, go ahead and try this recipe. I guarantee you will revive the nostalgia!!
1. Sona masoori Rice- 4 cups
2. Urad Dal- 1 Cup
3. Fenugreek seeds – 1 Tsp
Soak the top ingredients for 4-6 hours. Grind to a fine paste and let it ferment, overnight.
One hour before making dosas, mix the following to paste and add to the fermented dosa batter.
1. Chiroti Rava/Semolina- 1/4 cup
2. Rice flour- 1/2 cup
3. Maida- 1 TBsp
4. Baking Soda- 1 tsp
5. Salt- To taste
6. Sugar- 1 tsp
7. Oil/ Ghee for roasting the dosa
8. Butter- For serving
I also made the red chutney from the blog of a friend I follow- http://nammaruchi.blogspot.com/2009/12/masala-dosa.html
She has also taken beautiful pictures of the different stages of making the dosa and putting it together. Thanks so much for sharing, Leena!
For the Red chutney– I substituted Onion for garlic.
Roast – 10 to 15 red byadgi Chilies + 1 Tsp Jeera + a few peppercorns
Grind together with 1/2 a small onion, salt, Tamarind paste and Dalia/hurigadale
The recipe for the ‘Alugedde Palya’ or the Potato stuffing can be found both on Leena’s blog and here