Horse Gram Seasoned Doddaka / Idly.

Kulitache (Horse gram) Panna Doddaka with ginger+g.chillies+ Coconut Bits..along with fresh homemade butter.

 

Soak 1 cup of Urad dal with 1tsp methi seeds for 4-5hrs. Grind to a fine paste(I use wet grinder) add in 3 cups of Idli Rawa(soaked for 30mins. Mix well add salt to taste and leave overnight to ferment. Next day grind 1 cup of kulith soaked for about an hour with as little water as possible. Add in to the fermented batter. Add grated ginger, green chillies and small pieces of fresh coconut (not grated but cut into small bits). Mix well. 

For making Doddak: Heat a kadai with 1 tblsp oil … when hot add some rai (sasam) and curry leaves. Add about 1 to 1-½ cups of batter cover and cook on slow till done. When you remove the lid the top part should be cooked and not raw. Now flip over the doddak and cook on other side. Best served with fresh homemade butter or chutney or as per your choice. 

For making Idly / Ramdan : Grease small moulds for Idly and big one for ramdan with some coconut oil. Add the batter to 3/4th level and steam in Idly Steamer / Pedavan for 25-30 minutes.

For Kulitha-ramdan with Khatta-Meeta-Theekha Chutney Crust : Prepare Khatta-Meeta-Theekha Chutney of your choice and pour a layer of it at the bottom of the big ramdan pan. Then gently add in the batter to bring it to 3/4 level. The chutney should be thick or else it will mix with the batter.

Kulitha-ramdan with Zebra Chutney Crust : Take a round cake tin. Add the ramdan batter half a cup in the centre. Do not spread or anything. Above this add ¼ cup of chutney of your choice (I added sweet-sour chutney). Keep alternating the same. Do not go to spread anything… the rings will form themselves. Steam for 30mins. Let cool completely. Keep in fridge for 30mins. Invert the ramdan & cut to pieces.

Note : If using mixie for grinding Urad dal then add only 2 to 2-1/2 cups of Idli rava should be added.