Horsegram (Kulith Or Kollu) Adai Or Pancakes

Ingredients
- 1.5 cup Horsegram kulith
- 1 cup Split Black Gram kali urad dal
- 1 cup Rice
- ¼ cup Chana Dal
- ¼ cup Tur Dal or arhar dal
- 1 pinch Hing a generous pinch
- 1.5 tbsp Jeera cumin seeds, coarsely ground
- Salt as per taste
- Water as required to grind the batter
- Few sprig Curry leaves
- 2-3 tbsp Sesame oil or ghee to cook the dosas
Instructions
- Wash and soak the dals together for atleast 2 to 3 hours and then grind them into a smooth batter by adding water.
- Add the coarse cumin, salt as required, asafoetida, curry leaves and mix the batter well.
- Heat and grease a tava. Pour a ladle of dosa batter and spread it evenly. Drizzle with sesame oil or ghee (for kids especially).
- Let it cook completely before flipping and turning on the other side.
- Once cooked, serve hot with some cheddar cheese, tomato ketchup or gunpowder / Molagapodi for adults
Notes
- This dosa batter doesn’t need fermentaion and can be made immediately.
- Stays well in the refrigerator for atleast 4-5 days. In summers, I tend to avoid adding salt to the entire batch of batter and take only a small portion of batter, as required and add the necessary seasonings, choice of herbs, salt and onions etc. It remains fresh for a longer period of time.
- You can add regular urad dal (the skinless variety) instead of the Black Gram. I prefer the latter as it is high on nutrition and protein.
- You can add yellow moong dal, masoor dal etc too in some quantity.
- You can add red chillies too while soaking and then grind it along with the dals and rice. I have avoided as I make a basic batch of batter which I like to change everyday according to our taste.
Recipe Nutrition
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