How to make Sprout Dosa -

Sprouted moong ground and mixed with rice flour, ginger, green chillies and seasonings and made into dosas

Sanjeev Kapoor

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

Sprout Dosa

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


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.

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MasterChef Sanjeev Kapoor

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 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.