Sunday, December 5, 2010

Hesarukalu Dose/Dosa (Green gram crepes)

Vegetarians need to keep a watch on their protein intake. Being vegetarian, we tend to ignore about this much needed nutrient. So, it is important to include protein rich food once a week to ensure that our body gets the much needed protein.One of my friend asked me for protein rich recipes. Here is my first step towards it. These crepes/dosas are also called adai.



Ingredients: (For around 15 dosas)
Green gram/hesaru kaalu/hara moong: 1 cup*
Parboiled idly/dosa rice: 2.5 cups (Normal raw rice or ponni rice could be used too)
De-husked black lentils/urad dal: 1 tbsp
Salt: According to taste

Other ingredients:
Oil: 1/2 tsp for each dosa

* I have not used the standard measuring cup for this recipe. For this recipe alone, 1 cup holds 100ml of water. I normally use standard cup(1 cup = 250ml water), here is an exception.

Method:

  • Wash the green gram, rice & urad dal together thoroughly. Drain the water.
  • Soak the gram, rice, urad dal together for 4-5hours. 
  • Grind to a fine batter & adjust the consistency (should be like a thick milkshake).
  • Allow it to ferment for 6-8hours.
  • Add salt & mix the fermented batter.
  • Heat a griddle. When griddle is hot, pour 2-3tbsp of dosa batter & spread the batter evenly to form a thin crepe (make as thin as possible). Sprinkle oil.
  • Cook the dosa on medium heat. Turn the dosa & cook on the other side too.
  • Serve it hot with a dip/chutney/curry of your choice.


Notes:

  • We prefer this dosa with ginger chutney. They both make a great combination.
  • The dosa becomes a little hard after it is cooled. Hence, it is suggested to serve this dosa hot or atleast warm.
  • These dosas are to be spread as thin as possible.