Dosas are our “most made” breakfast as my regular readers already know. For those who are new, here is a glimpse into more than 30 dosa recipes on my Dosa corner page. We just can’t get enough of them and my kids’ too either love dosas or idlis for breakfast. ❤️❤️

And what’s not to love about dosas? They are healthy, filling and so delicious when dipped into its companion, the quintessential chutney 😍. Also, I love how once we finish our breakfast, there are no mid meal hunger pangs which keeps us away from junk food binging. That is why I believe that breakfast is the most important meal of the day. ❤️

My grandmother always made Horsegram idlis but I started making these dosas after seeing many people make it in Konkani households. Came out so crispy and importantly my kids loved it. So during winter months, when I include Horsegram in our diet (as it is warm to the body), I make these dosas as well.

Hope you all try these dosas for a change too. I am sure you will love it. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Makes about 13 dosas }

1 Cup Raw white rice ( I use any variety available here )

1/2 Cup Horsegram/ Muthira/ Kulithu/ Huruli kaalu

1/2 Cup Urad dal ( I use split ones )

Salt to taste

Ghee or oil while cooking the dosas

Step by step recipe:

1. Wash well and soak rice, Horsegram and Urad dal together for 4 to 5 hours. Now drain water completely. Add along with about a cup of water to a mixer.

2. Grind to a smooth paste. Pour into a large steel bowl. Add salt and mix well.

3. Keep covered at room temperature overnight or for 6 to 8 hours.

4. Heat a dosa pan and pour a ladle full of dosa batter. Spread like regular dosas using the back of the ladle. Add little ghee and cook till the dosas turn crisp.

5. Remove and repeat the same with the rest of the batter. Serve with a chutney of your choice. I serve this with hing chutney.

Notes:

* Do pick stones from Horsegram before soaking as Horsegram usually contains stones in it.

* I also make Horsegram idlis. You can check that recipe here – Horsegram idlis.

* Fermenting this batter too long can make the dosa batter turn sour as it contains Horsegram in it. So don’t ferment more than 8 hours in summers.

* For hing chutney, grind about 1 Cup coconut with 3 to 4 red chillies, 1/4 tsp Hing powder, 1 tsp Tamarind paste, salt and little water. Season in coconut oil with mustard seeds and curry leaves.

* You can check all my Dosa recipes here – Dosa Corner

* For my ” no rice ” dosa recipes collection – ” no rice” Dosa recipes Compilation