High ProteinHorse Gram Dosa Mix
Ancient grain, serious protein — about €0.35 per dosa
Kollu
Stone-ground horse gram for an earthy, protein-rich dosa — heritage fuel without overnight drama.
- Easy prep format
- High plant protein
- No soak or grind
€5.99
500g
How to prepare
- 1
Measure 50g of mix per dosa (or scale up for the family).
- 2
Add equal parts water or yoghurt — start with 50ml liquid per 50g mix.
- 3
Stir until smooth, then rest for 10 minutes so the batter thickens slightly.
- 4
Heat a tawa, spread batter thin, drizzle oil or ghee, and cook until golden and crisp at the edges.
How to store
Store the unopened pack in a cool, dry place. Once opened, transfer to an airtight container and use within 2 months for best freshness.
Ingredients
Horse gram, rice, salt
The backstory
Horse gram — kollu, kulthi, huruli — is one of South India's most respected pulses: earthy, nutty, and naturally high in plant protein. Traditionally soaked, ground, and fermented over hours. Our stone-ground mix keeps that heritage flavour and protein punch, without the overnight drama. A dosa that feels homemade, on a weekday timeline.
When we say clean, we mean it
Perfect with
- Spicy Onion Chutney
- Garlic Chutney
- Green Mint Chutney
- Sambar on the side
No guesswork here. We thought this through.
Do I need to soak or ferment this batter?+
No long soak or overnight fermentation. Mix with water (and optional yoghurt), rest briefly, and cook — the mix is designed for busy mornings.
How many dosas does one pack make?+
Roughly 15–18 medium dosas from a 500g pack, depending on thickness. Use about 50g of mix per dosa.
Can I use water instead of curd?+
Yes. Water works well for a classic dosa. Yoghurt or curd gives a softer, slightly tangier batter — use equal parts mix and curd if you prefer that style.
What makes horse gram dosa different?+
Horse gram brings a deeper, earthier flavour and more protein than a standard rice-lentil dosa. It is the pulse South Indian kitchens reach for when breakfast needs to actually fuel the day.
