Tag Archives: kollu dosai

Kollu Idli/ Horse Gram Steamed Cakes

Kollu or Horse Gram can be used to make soft and fluffy steamed cakes. Other millets used previously to make Idlis were grains and Horsegram is a lentil. Hence, the lentil here is combined with rice to make Idli, the staple breakfast/dinner food of Tamilnadu.

Kollu Idli/Steamed Rice Cakes with Horsegram

Ingredients (makes approximately 25-30 idlis)

  • kollu/horsegram– 1 cup
  • puzhungal arisi/parboiled rice or idli rice – 2 cups
  • uppu/salt – as needed approx. 1 tsp

Method of Preparation

  1. Wash and soak horse gram and rice separately in enough water for 6-8 hours

2. It is important to soak both rice and gram separately for idli. To make dosai, soaking and grinding together doesn’t alter the crispness or softness of pancakes

3. First, drain excess water and grind the horse gram into a smooth batter. It would be super foamy

4. Important point to note in Kollu Idli batter is, horse gram should be ground with minimum water needed. If excessive water is used, the final batter cannot be used to make Idli or steamed cake. Only Dosai/Pancake can be made

5. Remove horse gram batter from the blender and grind soaked rice separately to a smooth batter

6. When both batters are ready, add salt and blend well with a ladle or by hand. Do not use blender to mix both as batter will become watery

7. Leave the batter to ferment for 8 hrs or overnight

8. Millet or Gram batters do not need as much time as Rice Idli batter. They turn sour sooner

9. 8 hrs in a warm place is enough; If the climate is too hot, check after 6 hours; In an air conditioned environment, I place it in the oven overnight with the oven light on

10. Once fermented, mix the combined Idli batter well

11. Always keep the batter refrigerated for further use

12. Steam Idlis in the mould and serve them hot with chutney of choice.

Kollu Dosai/Horsegram Dosai – Pancakes

 
Kollu Dosai/Horsegram Dosai


  
Horsegram has wonderful health benefits in reduction of cholesterol levels and aids as a relaxant during chilly cold weather and cold related ailments.

Different foods are prepared with Kollu, in different parts of India. In the south of India, Kollu Rasam (spicy soup), Kollu Paruppu (cooked lentil curry) are a few delicacies.

The most favourite and tastiest usage of Kollu might be the Horsegram Pancakes. They have an exclusive flavour and crispness unlike other millet based dosais. There is an important difference though. All other millets are replacements to rice and are hence used instead of rice. Here, Kollu or Horsegram is a lentil and is placed instead of black gram and is combined with Rice.

  

Horse gram can best be considered a reddish brown legume that is full of numerous health advantages. It can benefit with a number of health issues since it is a grain that contains a good as well as rich quantity of vitamins, proteins, as well as iron. Along with weight loss, it will help in lowering of excess fat through the body. Horse gram is full of B-complex vitamin and proteins. It will help in purifying menstruation as well as cures and helps prevent arthritis. The existence of adequate dietary fiber within the gram will help balance sugar glucose as well as blood pressure levels.Listed here are some health advantages related to horse gram. https://www.healthbenefitstimes.com/health-benefits-of-horse-gram/

 

  
The heat that Kollu produces in the body after consumption is something to be taken note of. Since it is a high heat-producing food, it is combined with rice which goes smooth on the system. Additionally, rice aids in easy digestion of Horsegram too. To tackle the heat of the lentil, thuvayal or chutneys made with shallots or tomatoes are a great choice.

Kollu Dosai is preferably a breakfast meal. All millet based/lintel based pancakes are suitably taken for breakfast to aid in easy digestion. One has to keep in mind that, all high fibre, power packed pancakes are low in calories compared to plain rice or wheat based foods, yet they take longer to break up in the digestive tract, which makes them more suitable as breakfast foods.

  

Kollu Dosai/Horsegram Dosai
  

comes out really crisp


  

Ingredients

  


  

  • idli Arisi/idlis rice – 2 cups
  • kollu Paruppu/Horsegram – 1 cup
  • vendhayam/fenugreek seeds. 1/2 tsp
  • kal Uppu/rock salt – ½ tsp

  
Method of Preparation
  

Making batter-
  

the light foamy paste is proof of light weighted idlies or dosais, exclusive to kollu


  

  1. Wash well idli rice and kollu/horse gram separately.
  2. Add fenugreek seeds to washed horse gram
  3. Soak both idli rice and horse gram overnight or minimum 6 hours in water in different utensils .
  4. Grind separately like the normal idli batter in a grinder or any blender. The stone grinder brings a beautiful foamy batter out of soaked horsegram.
  5. Once ground into a fine batter add rock salt and mix well or grind the rock salt in the end.
  6. Leave the batter overnight or until fermented well.
  7. Dosai batter is ready for use.

  
Making Dosai-
  


  

  1. Heat dosaikal or the pancake pan on stove
  2. Pour a ladle of batter and spread into perfect round pancakes – preferably thin
  3. Pour droplets of gingelly oil on the sides of the Dosai for easy lift of pancake
  4. Turn the Dosai to the other side and let it cook
  5. Take out once done- remember it would take just about 30-50 seconds to cook a side of thin Dosai. If one keeps it longer, the texture of pancake would be lost.
  6. Enjoy Kollu Dosai with any Thuvayal/chutney.
  7. Have a glass of Mor or Buttermilk that cools the system and aids in digestion.

  

  

Buttermilk: always to be had with Kollu Dosai

Take 1/4 glass of thick yoghurt, 3/4 glass of water, salt, fenugreek powder, asafoetida and blend well to a smooth liquid. This is the basic buttermilk. Buttermilk can be made flavourful with addition of coriander leaves, curry leaves, green chillies, mint leaves and so on. Feel free to add your own flavourful agents.