Kollu Dosai, Horsegram Lentil Dosa Recipe

Healthy kollu dosai recipe. Dosa made with cooked and ground horsegram and spices. Healthy and filling dosa recipe. With step by step pictures.

Horse-gram is one of the healthiest lentils around and has properties that reduce insulin resistance. Its very rich in fiber and can help people with diabetes to a great extent. This dosa is very popular in the kongu region among the Kavundar community. Its very simple recipe where boiled horsegram is ground with spices and mixed with dosa batter. Horse-gram dosas are very flavorful and they turn out very crispy. My aunt Sarasu athama has a set of temple friends who gang up for bhajans and she got this recipe from one of her friends. I think, more than me, she works so hard in collecting recipes and passing it on for Kannamma cooks. No one can travel like my aunt. She used to just pack her bags and travel at least once a month with her gang to temples. I still remember a particular incident where she jumped into a temple pool just like that. It was somewhere in Kerala. We just finished the temple darshan and our van was getting delayed. We were waiting for the van. Those were the happy no-mobile days. You just had to waitttt!!! The pool was very deep and the jump would have been around nothing short of 30-40 feet. My aunt told that she was feeling like taking a dip in the water. My other aunt Kamalam athama told that she had to cross to the other side to reach the steps. When Kamalam athama was talking about the steps on the other side, she just jumped from wherever she was taking the long shot. Saree and all!!!! All of us froze. But she just had the time of her life. She loved swimming. She is in her eighties now and still going a strong sixteen. Luckily, she doesn’t jump anymore. She is one of the best people I like in my life. Here is her friends recipe. The one on the left with glasses is Kamalam athama and one on the right is the rebel!!!!!

First, we need to boil the lentils. Horsegram/kollu needs to be cleaned first. It almost always has some small stones and sand particles. Just take 1/3 cup of lentils and spread it on a plate and slowly remove the stones and sand. Wash thoroughly for 2-3 times in running water. Pressure cook the lentils in 2 cups of water for 15 minutes. Remove from heat and wait for the pressure to settle naturally. Set aside to cool.

Take a mixie jar and add in the cooked dal along with the water used for cooking. Add in the onions, cumin seeds, dry red chillies and curry leaves. Grind to a smooth paste. Add extra water if necessary.

Add the ground paste to regular dosa batter. I have used about 3 cups of regular dosa batter for this recipe. I also added about a cup of water to thin the batter. I have not added salt to the batter as the dosa batter is already salted. You may add salt to taste if you may wish. Note: The batter needs to be slightly runny than the regular dosa batter so that its easier to spread the batter on the tawa. If its very thick, the batter will not spread on the tawa properly. So if the dosas are not spreading properly, add 1/4 cup of water at a time and mix well and make dosas. Here is the recipe for regular idli-dosa batter.

Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.

Cook until underside of the kollu dosa is golden brown. Loosen the edges of the kollu dosa with a steel spatula. Flip the kollu dosa. Cook for 30 seconds more. Remove the kollu dosa from the griddle and repeat with remaining batter.

Serve hot with chutney of your choice.

• 1/3 cup horsegram lentil
• 3 cups regular dosa batter
• 1 onion, roughly chopped
• 1 teaspoon cumin seeds
• 2 sprigs curry leaves
• 2 dried red chillies
• sesame oil (Indian gingely oil) for making dosas

1. Boil the lentils and set aside to cool.
2. Take a mixie jar and add in the cooked lentils along with the water used for cooking. Add in the onions, cumin seeds, dry red chillies and curry leaves. Grind to a smooth paste. Add extra water if necessary.
3. Add the ground paste to regular dosa batter. Add about a cup of water to thin the batter.
4. Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.
5. Cook until underside of the kollu dosa is golden brown. Loosen the edges of the kollu dosa with a steel spatula. Flip the kollu dosa. Cook for 30 seconds more. Remove the kollu dosa from the griddle and repeat with remaining batter.
6. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Tamilnadu

• 1/3 cup horsegram lentil
• 3 cups regular dosa batter
• 1 onion, roughly chopped
• 1 teaspoon cumin seeds
• 2 sprigs curry leaves
• 2 dried red chillies
• sesame oil (Indian gingely oil) for making dosas

1. Boil the lentils and set aside to cool.
2. Take a mixie jar and add in the cooked lentils along with the water used for cooking. Add in the onions, cumin seeds, dry red chillies and curry leaves. Grind to a smooth paste. Add extra water if necessary.
3. Add the ground paste to regular dosa batter. Add about a cup of water to thin the batter.
4. Heat the dosa griddle until medium hot. Add 1/2 cup batter and swirl to completely cover the dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa.
5. Cook until underside of the kollu dosa is golden brown. Loosen the edges of the kollu dosa with a steel spatula. Flip the kollu dosa. Cook for 30 seconds more. Remove the kollu dosa from the griddle and repeat with remaining batter.
6. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/kollu-dosai-recipe/

Peerkangai Thol Chutney Recipe. Ridgegourd Peel is often discarded but can be made into a very delicious chutney. Recipe with step by step pictures.

Ridgegourd Peel is often discarded at home. By peeling away the veggies, we are peeling away the rich nutrients too! The peels and skin is usually the most rich and colorful part of the vegetable. The colorful peels and skin are concentrated with pigments and super healthy phytochemicals. While most produce today is loaded with pesticides, most often we remove the peel to get rid of the chemicals. Usually country vegetables are safe to be consumed along with the peel. Here is how to do Ridgegourd peel chutney recipe.

Wash and peel the ridgegourd. The peels look rough but a good vegetable peeler does the job of peeling well. Set aside.

Heat a teaspoon of oil in a pan and add in the urad dal and fry on a low flame until the lentils are brown and roasted. Set aside on a plate to cool.

Heat the remaining oil in the same pan and add in the garlic and asafoetida (hing). Fry for a few seconds. Add in the ridge-gourd peel.

Add in the salt and green chillies to the pan. Fry for 3-4 minutes until the peel is completely wilted. Add in a few teaspoon of water if necessary while sauteing. Once the peels are wilted and changes color, add in the tamarind and jaggery. Add in the fresh shredded coconut and remove from heat. Set aside on a plate to cool.

Transfer the cooled ridge-gourd mixture and the roasted urad dal to a mixie and add in half cup of water and grind to a smooth paste.

• Peels from 2 medium ridge-gourd
• 2 teaspoon gingely oil (Indian sesame oil)
• 2 tablespoon urad dal
• 5 cloves garlic
• 1/4 teaspoon asafoetida (hing)
• 2 - 3 green chillies
• 1/2 teaspoon salt
• 1/2 teaspoon tamarind
• 1/2 teaspoon jaggery
• 1/3 cup fresh shredded coconut

1. Wash and peel the ridgegourd. Set aside.
2. Heat a teaspoon of oil in a pan and add in the urad dal and fry on a low flame until the lentils are brown and roasted. Set aside on a plate to cool.
3. Heat remaining oil in a pan and add in the garlic and asafoetida (hing). Fry for a few seconds. Add in the ridge-gourd peel.
4. Add in the salt and green chillies to the pan. Fry for 3-4 minutes until the peel is completely wilted. Add in a few teaspoon of water if necessary while sauteing. Once the peels are wilted and changes color, add in the tamarind and jaggery. Add in the fresh shredded coconut and remove from heat. Set aside on a plate to cool.
5. Transfer the cooled ridge-gourd mixture and roasted urad dal to a mixie and add in half cup of water and grind to a smooth paste.
6. Serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu