Kollu Masala Dosa Recipe – High Protein Horse Gram Dosa
Introduction
Embark on a culinary adventure with this delicious and nutritious Kollu Masala Dosa, a high-protein delight featuring horse gram, a pulse known for its health benefits. This traditional South Indian breakfast dish, originating from the Konkan region, is not only rich in flavor but also packed with protein, making it a perfect start to your day. With the crispy dosa enveloping a flavorful potato masala, this dish is sure to tantalize your taste buds and nourish your body. Let’s dive into the preparation of this wholesome delicacy!
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Horse Gram Dal (Kollu/Kulith) | 1/2 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Water | To make the batter |
| Sunflower Oil | For frying |
| Salt | To taste |
| Potatoes (Aloo) | 2, cooked and cubed |
| Onion | 1, sliced |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Green Chilli | 1 |
| Coriander (Dhania) Leaves | 1/2 cup, chopped for garnish |
| Sunflower Oil | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 12g |
| Carbohydrates | 40g |
| Dietary Fiber | 6g |
| Fat | 8g |
| Sodium | Variable (based on salt added) |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Soaking | 300 |
| Fermentation | 600 |
| Cooking | 30 |
| Total Time | 960 |
Instructions
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Soaking the Ingredients:
Begin your culinary journey by meticulously cleaning and washing the rice, horse gram, and fenugreek seeds. Once cleaned, combine them in a large bowl, cover with ample water, and allow them to soak for approximately 5 hours. This soaking process is crucial, as it softens the ingredients and prepares them for grinding. -
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Preparing the Batter:
After soaking, drain the water and transfer the mixture to a grinding stone or blender. Add a minimal amount of water to aid in grinding, and blend until you achieve a thick batter with a smooth consistency. Once blended, place the batter in a deep vessel, cover it, and set it aside to ferment for 8 to 10 hours, or ideally overnight. This fermentation is what imparts that characteristic tangy flavor to your dosa. -
Making the Potato Masala:
As the batter ferments, let’s prepare the flavorful masala that will be stuffed into the dosas. Heat a tablespoon of sunflower oil in a pan over medium heat. Once the oil shimmers, add the mustard seeds and allow them to crackle. Follow this with the curry leaves, sliced onions, and green chili. Sauté these ingredients until the onions become translucent and soft.Next, introduce the turmeric powder and red chili powder, stirring well to combine. Gently add the boiled potato cubes, mashing them roughly with a spatula to integrate all the spices thoroughly. Season the mixture with salt, stir well, and turn off the flame. Finish by garnishing the masala with freshly chopped coriander leaves. Set this delicious filling aside for later.
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Cooking the Dosa:
With the batter fermented and the masala prepared, it’s time to make the dosas. First, give the fermented batter a gentle stir, adding a little salt and water if necessary, to achieve a smooth, spreading consistency.Preheat your dosa tawa or non-stick pan over medium heat and drizzle a teaspoon of sunflower oil to coat the surface evenly. Pour approximately one cup of batter onto the hot tawa, using the back of a ladle to spread it into a circular shape. Drizzle a bit more oil around the edges of the dosa to ensure it cooks evenly.
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Flipping and Stuffing the Dosa:
Allow the dosa to cook undisturbed until the edges start to lift and the bottom turns a lovely golden brown, typically around 2-3 minutes. Carefully flip the dosa and let it cook on the other side for an additional 1-2 minutes.Once both sides are nicely browned, return to the first side and place a generous portion of the prepared potato masala in the center. Fold the dosa in half, encasing the masala within, and let it sit for a moment to warm the filling.
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Serving:
Serve your Kollu Masala Dosa hot, accompanied by traditional sides like coconut chutney and Vengaya Sambar, for an authentic South Indian breakfast experience. The combination of crispy dosa and spiced potato filling is sure to leave your guests craving more!
Conclusion
Kollu Masala Dosa is not just a meal; it’s a celebration of flavors and textures that showcases the beauty of South Indian cuisine. With its rich nutritional profile and delightful taste, this dish is perfect for any time of the day, whether as a hearty breakfast or a satisfying snack. Enjoy the love and warmth infused in every bite, and share this recipe with your friends and family for an unforgettable culinary experience!
