Hurigadale Dosa/ Hurigadale mini Dosa's

A breakfast here is most of the time dosa or idli or any south Indian Breakfast, may be poha or anything that will fill our stomach. I feel good that I don’t get muesli or cornflakes on my breakfast table always, may be that is healthier option but our south Indian breakfasts are no less to these.
Whenever I ask ‘M’ what does she want for tiffin box most of the time her answers will be Dosa, Idli or chapathi or Paratha, tikki, she never voluntarily asks for sandwiches but I do 2 varieties of them one is with mushrooms and cheese, the other is corn and cheese. She eats these happily. Recently I have tried giving her some food that she could eat with spoon at school like Usli, poha (but not regularly).
This is one such Dosa recipe which I made just to empty the fried chana/Hurigadale in kannada/hurkadlo in konkani/putani in kannada which hubby had got and was just lying in the shelf from a long time.

Here is what we need for Hurigadale Dosa:
½ cup Urad Dal
¼ th cup Putani/Hurigadale/hurkadlo
1 cup Dosa rice
2 tbsp poha
Salt to taste
Oil for brushing on the dosa
Wash the Dal’s and rice very well and soak it all together in water for 4 hours.
After 4 hours grind it in mixie/Mixer grinder or blender into a very smooth paste to a normal dosa consistency.
Add salt and allow it to ferment overnight or for 8-10 hours.
Next day morning or just before making the dosa heat a griddle or dosa pan and pour small dosa’s and brush some oil or drop a little oil on the sides and flip it over another side and remove the dosa from the tawa.
Serve it with your Favorite Chutney or Pickle.
If you are using a Grinder then you can increase the rice quantity to 1 ¾ th cup
If you live in a cold place then make sure you keep your batter in a hot place so that it gets fermented well or else the dosa batter wont ferment and dosa will not come good.

To Serve along with this Dosa I made green tomato chutney from Siri’s blog

Ingredients for the Chutney:

6 medium green tomatoes
3 green chilies
4 tbsp dry roasted white sesame seeds
1 tbsp roasted cumin seed powder
¼  tbsp dry roasted fenugreek /methi powder
Tamarind, peanut sized
¼  tsp turmeric powder
1 tbsp oil

For Tadka / Tempering:
1 tsp urad dal
½  tsp mustard seeds
few curry leaves
a pinch of hing
1 tsp oil

Lets Proceed in Making the chutney:
1. Heat a tbsp oil in a kadai/pan,add tomatoes and green chillies. Cover and cook it for few minutes until the tomatoes get mushy. Add tamarind, fenugreek powder, cumin powder, turmeric, salt and sugar.

2. Allow it to cool and then grind this tomato mixture along with sesame seeds to a nice paste.

3. Heat  oil in a small pan or tadka pan and add urad dal, mustard seeds when the mustard seeds splutter add hing and curry leaves. Temper it over the chutney.

Serve with your favourite Idli or Dosa.
Enjoy Cooking,


I came across your blog while looking for some Indian snack recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)
Supriya S said…
Tried this dosa few weeks back. Reason being the same dear- wanted to finish off the dal :) Thanks for sharing
Aps Prabhu said…
Thank you supriya for trying it out and letting me know :) hope you all liked it

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