Horse Gram Dosa /Kulitha Polo

horsegram_dosa

Konkani cuisine uses lot of Horse Gram (called as Kulith) in its cooking. There are so many recipes like ghashi, koddel, idli, the regular saar/upkari and this Dosa which uses Horsegram. People who are not familiar with this bean are surprised when I mention the different recipes that can be cooked with it especially the Idli and Dosa part. 

Horse gram is nutritious and is an excellent source of iron and molybdenum.  It is considered helpful for people with iron deficiencies, weight loss and maintaining body temperature. It is also recommended for people who have knee pain problems.  

horse_gram

There is no much difference in taste with the addition of Horse Gram in this batter. However if you are not used to eating this or having for the first time, then you may feel a slight after taste different than that of regular old dosa. But this can be overcome by serving this along with good chutney or a side dish. 

Category: Requires Soaking, Grinding and fermenting.

Recipe Source: Aayi’s Recipes

 Ingredients

  • 1 cup raw rice (Regular/  I use Sona Masuri rice)
  • 1/2 cup horsegram
  • 1/2 cup urad dal
  • 2 Tbsp chana dal
  • Salt
  • oil

hurlikalu_dosa

Method:

  • Soak the rice, horse gram, urad daal and chana daal in enough water for about 7-8 hours.
  • Grind all the above soaked ingredients together with enough water. Do not use too much water, just enough so that the mixer/grinder motor can move.
  • Transfer the batter to a container, cover it tightly and set aside for at least 10-12 hours.
  • After that the batter should have been adequately fermented. Add salt and water as required. This batter is similar to urad dosa batter.

Making Dosas

  • Heat a Dosa Tava on medium high heat. Make sure it is lightly greased. Sprinkle some water on the tava.
  • Now pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle.
  • Pour a tsp. of ghee or oil over and around it. Let it cook for a minute until the bottom part has lightly browned.
  • Turn with a spatula when crisp and flip onto the other side. Let it cook for another 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 potato capsicum sabji.

horse_gram_dosai

tt

Related Posts Plugin for WordPress, Blogger...

17 comments

  1. Lata Raja says:

    I have never tried horsegram thus. Usually for the iron and related benefits, I powder it in rasam powder, grind in adai etc. The dosas look very nice. A must try for me!

  2. mohan kodange says:

    Horse gram is called Kulith in Marathi and Konkani. In Mangalore, where I was born and spent my early years, Kulith was used as cattle feed. Sacks of of the tiny pinkish maroon seeds were boiled every day and given to the dozen or so cows and buffalos we had in our shed. Some of it was converted into “sar” and “upkari” for the staff. As a growing boy I was so fond of it that I ate nearly half a kilo every day. My family members feel that this is the only reason that I am as strong as a horse even today, at age 65. Kulith has a high protein content and is a very good source of Molybdenum ond Iron. Molybdenum, as you may know is a trace element essential to humans in metabolising Nucleic Acids (RNA, DNA ).Molybdenum deficiencies are mainly Cancer related. (Molybdenum helps the body by fighting Nitrosamines which are associated with the formation of Cancer cells. It is also needed for normal cell function and nitrogen metabolism. It helps during a weight loss programme, you lose weight and get lean and muscular. In Kerala, Kulith (Horsegram) is called “Muthira” in Malayalam, which almost sounds like “Kuthira”,the Malayalam word for horse. So, all you Dosa lovers its time to go for the Kulith Dosa.Believe me the taste will grow on you.

  3. spice says:

    RC, thanks for posting this…after starting blogging some time lastyear I got a bag of horse gram lentils, haven’t opened it yet because most of the time recipes mention about it’s diff. earthy flavour….but I’m sure in dosa with some spicy chutney it can be given a try….will let u know once I try….

  4. redchillies says:

    Thank you so much for sharing the wealth of information with us, Mohan ji. I knew about Kulith but not in this much detail. Now I will start using kulith even more 🙂

  5. Jaya Wagle says:

    I have always been a fan of this gram though I was calling it whole masoor. I usually cook it with some onion, garlic and tomatoe in a pressure cooker. I find the dal is so tasty by itself, I don’t need to add a lot of spices for flaover. Will try it in dosa nexttime. I am sure will like it. I am loving your dosa series BTW.

  6. Charu says:

    Hats off to you…It was yummy and the very fact that it is made out of horsegram dal gave a healthy feel after breakfast. Quiet filling too.

  7. PJ says:

    Hi RC,I usually prepare this dosa by another method. I tried your version as I am a huge fan of Horsegram. I have posted this in my blog too.Thanks for sharing this lovely recipe 🙂

Leave a Reply