HORSE GRAM DOSA AND IDLI

Starting with wonderful description of this horse gram, it is called as gahat, kulthi in India. It is also called kollu in tamil and ulavalu in telugu. This is used in many types of dishes like thogayals, rasam(charru), Usal(sundal), Poriyal(koora) and many more. It is generally used to feed horses so I think we get horse power if we eat this. Really I make my son to eat this dish by telling this so he too enjoys eating this. Offcourse this dish tastes so tasty and dosas comes out very crispy too. This has also many medicinal benefits. It keeps body warm in winter season as well. Can be taken as Rasam when You have cold and cough. Here is the recipes for Dosa and Idli...


Ingredients :


Horse gram - 1/2 cup
Idli rice - 2 cup
Salt


Method :


1. You can find some stones in horse gram so keep an eye on it to remove all those.
2. Wash it with water and soak it overnight or atleast 6 hrs.
3. Soak the rice for atleast 3 hrs.
4. Grind the horse gram seperately it foams like urad dhal when we grind for idli batter.
5. Grind the soaked idli rice too. Mix both batters by adding salt and ferment it overnight.
6. Then You can make dosas and Idli. The consistency of the batter should be like normal idli batter.







For making Dosa :


1. Pour ladle full of batter in the middle of hot skillet the go towards the edges of the skillet.
2. Put tsp of oil when it gets slightly brown at the bottom flip over the other side.
3. Add tsp of oil and make crisp.





For making idlis:


1. Make ready pressure pan for steaming, then pour the batter in greased idli mould.
2. Then Steam them for 8 minutes by covering the lid.
3. Really it will be very very fluffy . serve it with spicy garlic chutney or coconut chutney.





Garlic chutney :


Ingredients :


Red chillies -18 Garlic
Garlic pods - 11 normal size
Tamarind extract - 3 tbsp
Salt as needed - Approximately 1 tsp
Curry leaves
Mustard - 1 tsp
Sesame oil (Nallennai) - 3 tbsp
Water as needed.





Method :


1. First dry powder the red chillies. Add garlic , tamarind and salt grind to fine paste.
2. Check for sourness and add little more if u need it.
3. Season it with mustard and curry leaves with more oil.
4. This can be kept in fridge for more days.