How to make Sprout Dosa -
Sprouted moong ground and mixed with rice flour, ginger, green chillies and seasonings and made into dosas
This recipe is contributed by Member shalini venkatesh.
Main Ingredients : Sprouted Moong (अंकुरित मूंग), Rice Flour (चावल का आटा)
Cuisine : Karnataka
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Mackerel Fish Cutlets dominos type pizza Chilli Chocolate Cookies Paneer Naan Pizza - SK Khazana
Sprout Dosa Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sprout Dosa Recipe
Sprouted Moong 3 cups
Rice Flour 1 cup
Asafoetida a pinch
Green chillies chopped 6
Ginger 1 inch piece
Lemon juice 1 tablespoon
Sugar 1 teaspoon
Salt to taste
Oil as required
Method
Step 1
Grind the sprouted moong slightly coarsely without using too much water.
Step 2
Mix in rice flour. Add one and a half cups of water to make a batter of pouring consistency. Let it ferment for four hours.
Step 3
Mix in asafoetida, green chillies, ginger, lemon juice, sugar and salt to taste. Heat a non stick tawa till it becomes very hot.
Step 4
Sprinkle some water. When the water starts evaporating, wipe with a soft cloth. Lower heat.
Step 5
Sprinkle a few drops of oil and spread it with a piece of onion or potato.
Step 6
Pour a ladle full of batter and spread it as thinly as possible.
Step 7
Pour oil around the dosa and let it cook till it becomes crisp at the edges and turns golden brown.
Step 8
Fold and remove. Serve hot with chutney.
Most Visited Recipes
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.
