| Prep: 8 hrs (overnight soaking) | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 444 | 8g | 2g | 68g |
| sugars | fibre | protein | salt |
| 4g | 12g | 22g | 0.6g |
Let me take a moment to introduce you to one of my favourite recipes – Horse Gram Dosai. As a Southern belle, I find solace in hearty comfort food; yet, occasionally I love venturing beyond my culinary boundaries to embrace a world of diverse flavors. This recipe does just that, blending bold Indian spices with delicious, nutrient-rich gram in a light and satisfying pancake. I confess, it might not be a traditional Southern fare, but honestly, it’s a celebration of flavors that ought to be savored by every food lover.
A Dish Reminiscent of Home
When I first stumbled upon Indian cuisine, I was fascinated by the complexity and depth of flavors. But it was in this humble dish – Horse Gram Dosai, I found a beautiful alignment with Southern cooking. Just like our beloved cornbread pancakes, Dosai has a pleasant, hearty character, underlined by the earthiness of horse gram. It’s this reminiscence of home that immediately drew me to this recipe.
A Health Conscious Choice
Straying away from traditionally rich Southern cuisine, Horse Gram Dosai takes a healthier, but equally delicious route. Legumes like horse gram are high in protein and fiber, making this recipe not only tasty but also nutritious. The addition of green chilies and ginger not only adds that punch of flavor but also brings its own set of health benefits like aiding digestion and boosting immunity.
Another element I adore about the Horse Gram Dosai is its versatility. It can be enjoyed solo, but I often love pairing it with a delicious lentil dhal or a fresh green salad. It’s the sort of dish that lets you play with combinations and create a meal entirely of your own.
So give this recipe a try and experience firsthand why the Horse Gram Dosai makes it to my list of favourites. Whether it’s a lazy Sunday brunch or a quick and healthy dinner, this dish has a way of bringing smiles to the table. Bon Appétit!
What You’ll Need
- 2 cups Horse Gram
- 1 cup Raw Rice
- 1/4 cup Split Black Gram (Urad Dal)
- 1-2 Green Chilies
- 1 inch piece Ginger
- 2 tablespoons Cooking Oil
- 1 teaspoon Salt
- 1/2 teaspoon Asafoetida (Hing)
- 2 cups of Water for grinding
- 1 medium Onion
- Few sprigs of Cilantro
- Few Curry leaves
- 1 teaspoon Mustard seeds
Method
Step One
First, soak the horse gram, raw rice and split black gram (urad dal) together in water for at least 5 to 6 hours, or overnight if possible.
Step Two
Once the grains have soaked, drain the water and combine them in a grinder with green chilies, ginger, and the necessary water for grinding. Grind everything together into a smooth batter.
Step Three
Take the batter in a large bowl and add salt and asafoetida (hing). Mix well to combine. Allow this batter to ferment for 8 to 10 hours, or overnight. After fermentation, the batter will rise and should have a slightly sour smell (which is normal).
Step Four
On the next day, fine chop the onion, cilantro and curry leaves and add them to the fermented batter. Mix well.
Step Five
Heat a little cooking oil in a pan and add the mustard seeds. Once they start to splutter, add this tempering to the batter and mix it well.
Step Six
Now, heat a dosa tawa or non-stick pan on medium heat. Pour a spoonful of batter in the center and spread it in a circular motion to make a thin dosa. Drizzle some oil around the edges and cook the dosa till it is brown and crisp. Flip it and cook on the other side as well.
Step Seven
Remove the dosa from the tawa and repeat with the remaining batter. Enjoy your homemade Horse Gram Dosai with a side of coconut chutney or sambar for an authentic taste.
