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.

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)




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.


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.


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.


(with grated carrot and coriander leaves)

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


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


(with moringa leaves)


Served with tomato chutney and cauliflower stew



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