How to make Moong Dosa - 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 and Starters
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.
For more recipes related to Moong Dosa checkout Moth ke Batashe. You can also find more Snacks and Starters recipes like Potato Capsicum Fry, Poached Egg Tuna Burger, Corn Capsicum Vada, Citrus Glazed Carrots.
Moong Dosa Recipe Card
Prep Time : 51-60 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Moong Dosa Recipe
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.
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.