How to make Moong Dosa Recipe - A quick healthy breakfast made with sprouted gram.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Moth Sprouts (अंकुरित मोठ), Dosa Batter (डोसे का घोल)

Cuisine : Tamil Nadu

Course : Snacks & Starters

Moong Dosa

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

You can also find more Snacks & Starters recipes like Dry Noodles With Prawns And Bean Sprouts, Moong Pakode, Dal Jo Lolo, Hot Sprout Omelette. Or try out these recipes from Tamil Nadu Cuisine like Coconut Chutney, Sakkarai Pongal, Rasam, Sweet Pongal.

Moong Dosa Recipe Card

Moong Dosa
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Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking :

Ingredients for Moong Dosa

  • Moth Sprouts 1 1/2 cups

  • Dosa Batter roughly chopped 1 inch piece

  • Green chillies roughly chopped 2

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Oil to shallow fry

Method

Step 1

Grind moong sprouts, ginger and green chillies with a little water to a coarse paste. Add salt, turmeric powder, red chilli powder and sufficient water to make a thick batter.

Step 2

Heat a non stick tawa. Pour a ladle full of batter and spread to a round dosa. Drizzle a little oil around the dosa and cook till both the sides are evenly cooked.

Step 3

Serve hot with tomato ketchup.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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