Horsegram Idli & Dosa

 Horsegram Idli & Dosa, (Kulitha Ramnanu & Doddak) is a healthy breakfast option. In Konkani we call 'Ramnanu' for steamed batter and 'Doddak' for the tempered dosa. This is a traditional breakfast recipe among Konkani Community. No fermentation is needed for this recipe.This goes well with spicy and tangy dip prepared using tamarind, green chillies with a hint of hing and coconut oil. Or just drizzle coconut oil over idlis and relish it with pickle. (Khola Nonche)

Let’s get started.. 

Recipe Video :

Recipe Card :

Horsegram Idli and Dosa

Yield: 4-5 servings

Author: Namitha Shenoy

Prep time: 15 MinCook time: 30 Mininactive time: 8 HourTotal time: 8 H & 45 M

A healthy breakfast option using horsegram, lentil and rice.

Ingredients

For Batter :

• Horsegram - 1/2 cup
• Urad dal - 1/2 cup
• Rice rava - 1 cup (Use 3/4th cup of dosa rice if you don't have rice rava)
• Salt to taste

For tempering the dosa :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Methi seeds - 4 to 5
• Dry red chilli (chopped) - 1
• Curry leaves - few
• Coconut oil for frying the dosa

Spicy and tangy dip :

• Green chilli - 1 or 2
• Tamarind - 1 tbsp
• Hing - a pinch
• Coconut oil - 1 tsp
• Water - 1/2 cup
• Salt to taste

Instructions

For the Batter :

1. Wash well and soak Horsegram and urad dal overnight or atleast 4-5 hrs. ( make sure you clean the horsegram properly.)
2. Soak rice rava or dosa rice in required amount of water overnight or atleast 4-5 hrs. 
3. I soaked overnight. So next day. Drain all the water from soaked dal and horsegram. Grind using a wet grinder or mixie until you get a smooth paste. Add water gradually. (It takes 1/4 to 1/2 cup or may be more) 
4. Once the horsegram and urad dal is ground well, add rice rava (drain the water) and grind for 2 minutes. ( You can skip this step if you are using fine rava. If you are using soaked rice, grind until you get a rava texture.) 
5. Once the batter is ready, transfer it to a vessel. Add 1/2 to 3/4 cup to adjust the consistency. Add salt and mix well. Batter should be thick but easily pouring. (refer video) 
6. Batter is ready. No need to ferment. 

For steaming idlis/Ramnanu :

1. Heat a steamer.
2. Meanwhile grease a thali or cake mould with coconut oil. (You can use idli stand as well) 
3. Pour the batter upto 3/4th and level it using a spoon or spatula. 
4. Place in the steamer and steam for 25 - 30 minutes. 
5. Insert a knife or skewer to check if it's cooked. 
6. Remove from the steamer and allow to cool for 5 minutes. Now cut into desired pieces. 
7. Idli is ready. 

For Dosa / Doddak :

1. Heat a cast iron Kadai or any deep kadai.
2. Add coconut oil. Add mustard seeds, urad dal, methi. Once it splutters, add dry red chilly and curry leaves and let it splutter again. 
3. Now add a ladleful of batter, spread a bit. Add coconut oil to the sides. Cover and cook on low flame for 2-3 minutes or until it turns golden and crisp. 
4. Now open the lid and gently flip and cook on the other side. Add coconut oil to fry. 
5. Check if it's cooked. The dosa should be crispy from outside. 
6. Dosa or doddak is ready. 

Spicy and tangy dip :

1. Add all the ingredients except water, hing and coconut oil in a mixie jar.
2. Pulse for 2 minutes. Once it's crushed, add water and grind to a smooth paste. 
3. Now strain the mixture. Add hing and coconut oil. Mix well. 
4. Dip is ready. Serve with Horsegram Idli and dosa. 

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