Horsegram | Healthy cooking with Mitha

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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! ❤️

Want to share a quote with all of you which my Amma shared with me last week and I loved it a lot. ❤️

I am someone who loves with all my heart and get attached with all depths. The problem with that is sometimes that leads to a lot of hurt. Not judging people whom I love, can never do that, but all the experiences I have faced in life has taught me exactly what is written in the quote above. Don’t expect anything in return. You love someone without any reason, so don’t expect anything back, not even love. Just keep expectations away and pray for the well being of that person. That’s what love is all about and no one apart from you needs to understand your love. ❤️

Amma, this quote is so beautiful and I am going to remember it forever. Thanks for sharing this Amma. ❤️

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, 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

As a kid, I never liked many of the traditional Konkani recipes that my grandmother made and used to make a face at it. I loved bread for breakfast as compared to Idlis or dosas. My grandmother on the other hand used to make a face at bread and say “Is it even something eatable?” 😅

Now after about 15 years, I am in the same situation as hers. I don’t like store bought bread as much as I love Idlis and dosas. I love how filling, healthy, nutritious and delicious they are as compared to the bland bread (no offense Mr Bread 😁).

Coming to filling, these Horsegram Idlis are so filling that we don’t even need lunch the day I make these Idlis. It is so tasty too. My grandmother used to pour the batter in banana leaves in a large steamer called pedavan in Konkani and cut into wedges like a cake. I make them as regular Idlis though.

I want to share some health benefits of horsegram too. It is very high in iron, calcium and protein too. In fact, it has the highest calcium content among pulses and is one of the richest protein source for Vegetarians like us. Also, it is low in fat and slow digestive starch makes it ideal for diabetic and obese people.

Hope you all try these Idlis which are a “horsepower” of energy 😅 (which is why horsegram is fed to race horses) . Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 20 Idlis}

3/4 Cup Raw white rice

1/2 Cup Horsegram or Kulithu

1/2 Cup Urad dal

Salt to taste

Step by step recipe:

1. The first important step while making any dish with horsegram is to pick stones from it as even the good quality ones have stones in it. After that, wash well and soak horsegram along with Urad dal in a bowl. Soak rice in another vessel. Soaking time is 4 to 6 hours.

Check the number of stones below that I picked from 1/2 Cup Horsegram (between both the vessels). Don’t know if it is clear but kept it just to get you all an idea.

2. Now take the soaked Urad dal and horsegram to a mixer.

3. Grind to a smooth paste (it won’t be perfectly smooth due to horsegram but it should not be very coarse too) and pour into a large steel vessel. Also take the soaked rice to the mixer with little water.

4. Grind the rice to a slightly coarse paste and add to the horsegram-urad batter. Add salt and mix well.

5. You can make Idlis instantly with this batter. Add to idli plates and steam for 20 mins till done.

6. Or you can also ferment the batter overnight or for 6 to 8 hours and then steam for 20 mins. I prefer these Idlis more as they turn out softer.

Serve with a chutney of your choice. I have served with Hing Chutney.

***Horsegram Idlis after the batter ferments overnight.***

Note:

* These Idlis are usually made without fermenting as they turn soft even without fermentation process but I find fermentation gives even softer Idlis. So I keep the batter to ferment overnight.

* These Idlis are the ones that I made as soon as I ground the batter. They did turn out very tasty but not as soft as after the batter ferments.

* They are traditionally served with hinga udhak (Asafoetida water with salt, chopped green chillies and coconut oil) but we love this Hing Chutney with these Idlis. I just grind coconut, green chillies, salt with hing powder and little water to a smooth paste.