Ingredients

• horse gram (kulth, kollu) - 1 cup
• black gram (urad dal) - 1 cup
• raw rice - 1.5 cup
• green chilies - 3 to 4, finely chopped
• asafetida - ½ tsp
• mustard seeds
• oil as required
• salt to taste

How to Make Horse Gram Doddak

• Soak horse gram and black gram dal together in water for 2-3 hours.
• Soak rice sepaly for same time.
• Drain away the water and grind the gram and dal mixture till it is smooth and fluffy, using minimum amount of water.
• Grind the rice sepaly till forms a thick, slightly grainy batter.
• Mix both the batters together and add green chilies, asafetida and salt.
• The batter should be of thick pouring consistency like cake batter (Thicker than Idly batter).
• Place an iron or non-stick kadai on fire.
• Pour 1.5 Tbsp of oil in it.
• When the oil is hot, add ½ tsp mustard seeds.
• When they splutter, pour 2 ladleful of batter in it.
• Cover and cook on mode flame till the underside is golden brown.
• Turn the doddak over with a rounded flat frying ladle.
• Pour 1-2 tsp of oil around it.
• Cook without coving till the other side is also brown. Serve hot or cold with coconut chutney.
• Variation:
• Doddak can be prepared using Idly batter instead of the above batter.