Horsegram Adai/Horsegram Dosa

Picture courtesy : wiki

Horsegram or "Kollu" in tamil is a bean variety that helps in reducing weight. When I said J that I have out horsegram in the Adai, he winked and told,"Do you think I am a horse?" No guesses for that. Its implied in the name,yes it is an Horse's food. May be thats why the Horses are so fit and tall huh ?!

Ingredients

• one cup of boiled rice 
• 1/4 cup of horsegram
• 1/4 cup of toor dal
• 1/4 cup of yellow moong dal
• a handful of raw rice 
• a handful of channa dal
• 6-7 red chillies
• pinch of hing
• few curry leaves 
• 1 cup of onions(optional)
• 1/4 cup of grated coconut (optional)

Pre-cooking

• Soak all the dals along with the rice for 8 hours

Method

• Grind the dal-rice mix along with hing and chillies to a smooth batter.
• With a spoon of oil,saute the onions and curry leaves .
• Add this to the batter.
• Add the grated coconut and mix well.
• Pour into tawa and make like Dosa.

Serving suggestions

• Server hot with Aviyal or Jaggery .

Tips

• You can make either this either crispy and thin or thick like uttapams.

Sending this to Jihva-Breakfast hosted at Veggie Platter .

Friends, I have made some changes in my comment system to make it more interactive, if you face any problems(I dont hope that you get one ) please comment in my previous post or mail me at db.blooms@gmail.com. 

Stuffed Eggplant /Stuffed Brinjal/ Enna kathirikkai/

Eggplant or Brinjal or Kathirikkai(in Tamil) is one rare species. I have not seen anyone loving the vegetable but I have seen many hating including my husband J until I made the very famous enna kathirikai. And he also gave me a surprise by handpicking them during our grocery shopping.And thats why friends,if you have anyone in your family hating brinjal you should definitely give this a shot :-) !!

Ingredients

• 4 Indian brinjals
• juice extracted from a small lemon sized tamarind
• 1/2 cup of chopped onions 
• 1/2 cup of chopped tomatoes
• 1 tbsp corainder seeds
• 1 tbsp channa dal
• 4-6 dry red chillies(adjust to your taste)
• 1 tbsp jeera(cumin)
• 1 tsp pepper corns(optional for extra spice)
• 2 cloves
• an inch cinnamon
• 1 tsp saunf
• 1/4 cup grated coconut 
• mustard seeds
• curry leaves
• Hing

Pre-cooking

• None.

Method

• Dry roast all the ingredients highlighted in yellow and grind it to a fine powder(Keep in mind to add the grated coconut at the end)
• Slit the brinjals into four equal parts keeping the stem intact.
• Apply little oil inside the slits and fill them with the ground powder.
• Do not try to fill in everything. Keep the remaining powder aside.
• Saute the brinjals in little oil for a few minutes and keep aside (take out when the skin changes colour)
• Heat oil in a kadai  and temper with the ingredients highlighted in green.
• Then add the onions and fry till golden brown.
• Add the tomatoes along with the onions and cook until the whole mixture blends well.
• Now add in the tamarind extract with 2 cups of water and add salt.
• After it comes to a boil, add the brinjals and stir in the remaining ground mixture as well.
• Cook covered in medium flame for around 10 minutes.
• Once you get a thick consistency and the brinjals are all done,switch off the flame.

Serving suggestions

• Serve with hot rice and a dry poriyal

Tips

• Using gingelly oil for the entire recipe gives a good flavour.
• You can make the gravy little bit watery if you like.

The sisters at Hamaree Rasoi have given the awards, thanks dears ! 

I would like to pass these on to , 

 Piper from the Crazy Apron

Aruna from the Veggie Paradise

Swapna

Siddhi