Horse Gram/ Huruli kaalu Othappam.

 Horse Gram/ Huruli kaalu Othappam.

Unlike Urad dal often used in Dosas, Idlies, Othappams etc. Huruli or Horse Gram is used less often. But it is quite nutritious and there are some exotic preparations using this pulse, like Huruli Saaru or Kudu Saaru for one.  Horse gram Othappam is yet another with a different taste, which you may get to like. With very few steps to prepare the othappam, it is very easy to make. Please try and see.

Nutritional profile of Horse Gram.
Horse gram seed contains carbohydrate (57.2% w/w), protein (22% w/w), dietary fiber (5.3% w/w), fat (0.50% w/w), calcium (287 mg), phosphorus (311 mg), iron (6.77 mg) and calories (321 kcal) as well as vitamins like thiamine (0.4 mg), riboflavin (0.2 mg) and niacin (1.5 mg) per 100 grams of dry matter.
Ingredients.
  1) Horse Gram – ½ cup.  2) Dosa rice 1 cup. 3) Items for Voggarane or Tadka – mustard, curry leaves and red chillies. 4) Cooking oil and salt as needed.
Method.
  1) Soak Horse Gram and Rice in water for 4- 8 hours. Grind to a fine paste adding water as needed, add salt required to make in dosa consistency and allow it to ferment overnight.

    

Ingredients: Horse Gm, Rice & Voggarane (red chilli not shown).            Fermented batter next morning.

2) Heat on medium flame the dosa tawa, deposit in the centre, coconut oil about 1 – 1 ½ tsp and on it put about ½ tsp mustard, few fine pieces of red chilli and cut pieces of curry leaves. As it begins to splutter gently spread it to the full diameter of the proposed othappam.
 3) Now carefully deposit the batter in a close cork-screw fashion over the area of voggarane without leaving any gap and making a round shape. If you make it the usual way depositing all the batter in the centre and spreading thin in a corcular facshion, the voggarane gets pushed to the periphery. Cook for about 3/4 minutes with cover until well cooked. Then transfer it to serving plate.
It is now ready to eat with one or more varieties of chutnies and /or chilli chutney podi with oil.

Voggarane spread in circular fshion.                             Batter carefully deposited in corkscrew shape.

              Served for breakfast, one on right turned to show voggarane on its back side.

Preparation time.
 Takes about 10-12 minutes to grind soaked items, and 7-8 minutes to make each othappam.
Serves about 3 – 4 persons, with 2 othappams each.