Horse-gram Dosa | Mudhira Dosa

Keralites are not very frequent makers of dosa unlike the fellow TN people. Their frequent breakfast recipes is Puttu and Appam. I have seem Tamil people in particular brahmin people having dosa with any side dish - like the curry made for the day or even rasam! But keralites are very strict. They need strict chutney/sambar with dosas (as far as I have seen).

Horsegram or mudhira is not new to Mallu people. They use this quite often especially in the month of Thiruvadhira. Horsegram is a low fat food - so ideal for dieting people. Horsegram is also an excellent source of iron and molybdenum. People who are diabetic or suffering from anemia can benefit a lot by including horsegram in their diet. It is also recommended for people who have knee pain problems.

By adding horsegram to dosa batter, the batter doesn't change much. It gets a light brown color and there is no much difference in taste. I managed to serve this 5 different side-dishes. I read many blogs for the recipe and then mixed and matched according to my taste. The dosas came out super soft. I will be definitely repeating this.

Ingredients:

Raw rice - 1 cup
Horsegram - 1 cup
Parboiled rice - 1 cup
Urad dal - 1 cup
Toor dal - 2 tbsp
Fenugreek seeds - 1/2 tsp
Salt - to taste
Oil - to grease the tava

Method:

• Soak the rice, horse gram, urad daal, fenugreek seeds and toor dal in enough water for about 7-8 hours. I soaked all of them together
• Grind all the above soaked ingredients together with enough water. 
• Transfer the batter to a container, cover it tightly and set aside for at least 10-12 hours or overnight.
• After that the batter should have been adequately fermented. Add salt and water as required. Make the consistency similar to dosa batter.

• Heat a Iron Dosa Tava on medium high heat. Make sure it is lightly greased. Sprinkle some water on the tava to check if the water evaporates immediately. This is done to check the heat of the tava.
• Now pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle. Like I said in my previous posts, keralites make slightly thick dosas. And since I was also experimenting the first time, I didn't try very thin dosas - made them slightly thick.
• Pour a tsp. of ghee or oil over and around it. Cover and cook. Let it cook for a minute until the bottom part has lightly browned.
• Turn with a spatula and flip onto the other side. Let it cook for another 20-30 secs.
• Take the dosa out and serve hot. Continue making dosas similar way with the remaining batter. 

Serve hot with chutney. I served with coconut chutney, coriander chutney, tomato chutney, potato masala and chamandhi podi !!!

Notes:

• Adding toor dal is optional. Since most of the blogs that I read added one dal or the other I also added. Instead of toor dal we can also add channa dal.
• Don't put more than 1/2 tsp fenugreek seeds. Otherwise the batter will have a bitter taste. Fenugreek seeds give a soft texture to the dosas.

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