Monday, February 4, 2019

Kultha Phanna Doddak

I have already posted about Horsegram idli in my last post and today I am posting one more delicacy using the same batter you can make very crispy and yummy dosa. Just pair it with spicy coconut chutney or even dollop of butter it's fab ...Here is the quick recipe of how to make it , I am sure you will enjoy it as much as we did :)





Ingredients

1/2 cup split white urad dal (black gram dal)

1/4  heaped cup Horse gram /kulithu

1 cup Raw Rice ( Sona Masoori / Basmathi Rice)

salt to taste

For tempering 

1 tbsp coconut oil 

 Large pinch of mustard seeds

Method 
  • Soak urad dal , horse gram , Rice separately in 3 different vessels for around 7-8 hrs
  • Grind Soaked rice to a smooth batter draining all water to a semi thick paste and keep aside.
  • Drain all the water from urad dal , transfer this in a mixer grinder and grind to a smooth fluffy paste, remove it in a mixing bowl.
  • Now grind the horse gram adding little water to a smooth paste and mix in well along with a urad dal batter, Then add in Rice and salt and mix well to make the consistency of free flowing fully batter.
  • Now Allow this to ferment well overnight .
  • Now take a small non stick pan add 1/4 tsp oil drop in just a few mustard seeds when it splutters add in one ladle full of the batter (Do Not Spread ) cover and cook on a v low heat then flip you will notice tadka being beautifully stuck to the dosa  and it becomes very crispy and cook on the other side. It is important to cover and cook on low heat to get a very crispy texture here.
  • Serve with chutney of your choice or Enjoy with a dollop of butter !

4 comments:

  1. Whats horse gram? I always eat the plain idly and dosa so very intrigued by this one :)

    ReplyDelete
    Replies
    1. It's called Kollu in Tamil and mudira in malayalam

      Delete
  2. Wow.. that's a new recipe.. my daughter loves dosai. Sure will give it a try

    ReplyDelete
  3. Excellent recipe,it turned out so crisp and perfect. Have saved your recipe,even my 18 months baby loved it Soo much

    ReplyDelete