Kollu dosa, also known as kanathula dosa, is a delicious and nutritious South Indian breakfast option that's both hearty and surprisingly easy to make. Unlike the more common rice-based dosa, this variation uses horse gram (kollu) as its primary ingredient, offering a unique earthy flavor and a boost of protein and fiber. This makes it a fantastic choice for a healthy and satisfying start to the day, perfect for those seeking a lighter yet fulfilling meal. The slightly thicker batter and subtly nutty taste distinguish it from its rice-based cousin, creating a delightful textural and flavor experience.
This recipe will guide you through each step of creating perfect Kollu Dosa, from preparing the batter to achieving that crispy, golden-brown finish. We'll cover tips and tricks to ensure your dosas are both flavorful and easy to flip, resulting in a breakfast that's as impressive as it is healthy. Ready to embark on this culinary journey? Let's get started!
Tools Needed
- Soaking bowls
- Grinder/Blender
- Mixing bowl
- Dosa pan/tava
Ingredients
- Rice: 4 cups
- Dal: 1 cup
- Fenugreek seeds: 1 teaspoon
- Salt
- Ghee
Step-by-Step Instructions
Step 1. Prepare the Batter
- Soak 4 cups of rice and 1 cup of dal (along with 1 teaspoon of fenugreek seeds) separately.
- Grind the soaked dal to a smooth batter, similar to dosa batter consistency.
- Grind the soaked rice separately into a smooth batter.
- Combine the dal batter and rice batter in a mixing bowl. Add salt and mix well to achieve a dosa batter consistency.
- Let the batter ferment for about 6 hours. It should rise considerably.
- After 6 hours, mix the fermented batter well.
Step 2. Ferment and Rest
- Let the batter ferment for about 6 hours. It should rise considerably.
- After 6 hours, mix the fermented batter well.
Step 3. Cook the Dosa
- Heat a dosa pan/tava. Pour a ladleful of batter onto the hot surface and spread it thinly into a circle.
- Cook the dosa until golden brown spots appear on the bottom. Add a little ghee to the sides.
- Flip the dosa and cook the other side until golden brown.
Step 4. Serve
- Serve hot with chutney and fried rice (optional).
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Using a grinder yields a softer batter than a mixer.
- Do not add water immediately after fermentation; the batter is usually ready without additional water.
Nutrition
- N/A
FAQs
1. Can I use other types of lentils instead of horse gram?
While horse gram gives Kollu Dosa its unique flavor and texture, you can experiment with a small portion of other lentils like moong dal or urad dal mixed with the horse gram. However, the taste will differ.
2. How do I store leftover Kollu Dosa batter?
Store the batter in an airtight container in the refrigerator for up to 2-3 days. Give it a good stir before using it.
3. What are some good side dishes to serve with Kollu Dosa?
Kollu Dosa pairs well with sambar, coconut chutney, tomato chutney, or even a simple potato masala.
Enjoy your delicious and healthy Kollu Dosa! This recipe offers a fantastic way to incorporate a nutritious and flavorful breakfast into your routine. From now on, you can easily impress your family and friends with this unique South Indian delicacy.