Horse Gram and Millet Dosa (Crepe)

Health benefits of horse gram:

Horse gram is a type of lentil. In Ayurveda, it is used as medicine to treat many ailments.

http://isha.sadhguru.org/blog/lifestyle/food/the-benefits-of-horse-gram/

http://www.spiceflair.com/horse-gram-healthy-and-nutritious-lentil/

Ingredients ( makes 8)

½ cup sprouted horsegram

¼ cup kodo millet

¼ cup broken urad dhall (with skin)

¼ cup toor dhall (pigeon pea)

1 red chilli

1 green chilli

1 teaspoon chopped ginger

1 teaspoon roasted black sesame

1 teaspoon cumin seeds

¼ cup curry leaves

¼ cup chopped coriander leaves

1 teaspoon salt (adjust to taste)

½ teaspoon asafetida (optional)

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Method

Soak horsegram for 8 hours. Wash thoroughly and wrap in a wet cheesecloth and leave it overnight to sprout.

Wash and soak the kodo millet for 4-6 hours

Wash and soak the urad dhall and the toor dhall together for 4-6 hours.

Place all the ingredients in a blender (except salt and asafetida) with enough water to form a batter. It should not be watery and the batter texture should be coarse and not smooth.

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The crepes can be made immediately or if preferred, can be fermented for about 2 hours. Add the salt and asafetida when ready to be made.

They can be made plain or with herbs and vegetables of your choice. I added grated carrots and chopped coriander leaves. Another option is to add moringa leaves.

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Heat tava or iron griddle and grease with oil lightly.

Pour approximately 1 and a half ladles of batter and using the back of the ladle, gently spread the batter in a circular motion from the center towards the side of the griddle. Drizzle about 1 teaspoon of pure sesame oil over the dosa.

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(with grated carrot and coriander leaves)

When the sides start to brown, flip the dosa and cook until it is crispy.

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Serve the dosa fresh off the pan with a chutney of your choice or anything that takes your fancy.

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(with moringa leaves)

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Served with tomato chutney and cauliflower stew

 

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