Healthy Dosai With Kollu( horse-gram) kurma

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We all make dosais almost everyday, but as now all are getting very health conscious, one always tries to make every food as healthy as possible.

 

For dosai

boiled rice( pulungal arisi)   4 cups

black urad dal   1 cup

methi seeds   2 tsp

salt to taste

 

Method

soak rice for 3 hours, just before grinding, wash the dal and grind with the rice adding water to make a smooth batter, add salt, leave it over-night to ferment, as this helps the B-complex vitamins to break down and makes it easy for digestion. This dosai will have a tinge of black colour, due to the dal. If you soak the dal, then the skin will come out, SO DON'T SOAK THE DAL.

 

For Kollu kurma

kollu 1 cup, soak over night, pressure cook well for 3-4 whistles with enough water, as it should be mash well once you press with your finger, if not keep for another 2-3 whistles

onion 1 big finely chopped

tomato 1 big finely chopped

green chilies 2-3 finely chopped

ginger 1" finely chopped

garlic 3-4 finely chopped ( optional)

curry leaves 1 sprig finely chopped

fresh coriander leaves finely chopped 2 tbsp

turmeric pdr.  1/4 tsp

salt to taste

jeera/cumin  1 tsp

hing 1/4 tsp

oil  2 tsp

In a pan/ kadai, add oil and jeera, once it crackles , add green chilies, ginger, garlic, curry leaves, fry for a minute along with hing

add onion, wee bit of salt, fry till light pink, add tomatoes, fry for 3-4 minutes, stirring well adding turmeric pdr. , add half the quantity of coriander leaves, add to the cooked kollu, add salt to taste, pressure cook for 2-3 whistles, once pressure goes, mix well, serve with rest of the coriander leaves sprinkled on top.

This goes well with dosai, idli, adai, roti, can be eaten with rice too.

Kollu is good for smooth skin, improves your stamina ( you know it is fed to the horses ! which have smooth skin and great stamina), rich in fibre. Garlic has anti-fungal, anti-cancer , anti-bacterial
properties. curry leaves are rich in Vitamin E good for hair and skin, hence I prefer it to be finely chopped and added,or else one always throws it away, losing its benefits. coriander leaves are rich in Vitmain C along with green chilies.