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Horsegram (Kulith Or Kollu) Adai Or Pancakes

4 from 2 votes

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I don't believe that the future of the country should stuff themselves up with junk food that leads to poor growth, sluggishness, poor concentration and obesity. Snacks that are deep fried should be only restricted to few days in a month and the rest of the days should be encouraged in healthy eating by both the parents and the kids.
Including superfoods like Kulith or Kollu or Horsegram in our diet in interesting ways, increases the chances of better nutrition, growth and a better tomorrow.
Horsegram has the goodness of Vitamins and protein, is low on fat and hence is the number one choice for diabetics and people who are generally looking to lose weight. It has the capability to increase hemoglobin levels in body due to its richness in iron content. Something all the kids, especially the girls are deficient in.
An undervalued superfood - Horsegram or Kulith or Kollu that has umpteen health benefits, is gluten free, diabetic friendly and excellent for weight loss too. Try these delicious pancakes or adais and you will be a huge fan of Horsegram, just like us at home!
Since the recipe is for kids and they love cheese, I have used just 1 tbsp of grated cheddar cheese (that looks more like carrots) on top of the pancakes.
A glass of milk, some ketchup for dipping the pancakes and foxnuts or makhana that are roasted in ghee for some extra munching completes the meal. Serve this as a breakfast or a 4 pm snack option just before they venture out for playing in the sun.
Prep Time 3 hrs
Cook Time 15 mins
Total Time 3 hrs 15 mins
Recipe CategoryVegetarian
Served AsBreakfast, Brunch, Snacks
CuisineSouth Indian
Recipe Taste Salty, Savoury
Servings 15
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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
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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.

Please appreciate the author by voting!

4 from 2 votes

Recipe Nutrition

Calories: 190 kcal | Carbohydrates: 32 g | Protein: 10 g | Fat: 3 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 6 mg | Potassium: 209 mg | Fiber: 10 g | Sugar: 1 g | Vitamin A: 16 IU | Vitamin C: 1 mg | Calcium: 35 mg | Iron: 3 mg
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Vidya Narayan
Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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