Tuesday, October 6, 2015

Moong Dal Sprouts and Mint Dosa- A Refreshing Green Dosa...

                           I am not a loser, yes was able to make my kid eat sprout, that too with goodness of green leaves (mint) added.
                       

                                  Some have digestion or gastric problems towards the moong dal. But sprouting of moong dal helps in digestion with loads of goodness added towards it. Sprouting improves the quality of protein, vitamins, fibre content and essential fatty acids. Sprouts helps in alkalizing your body, i.e, they are anti-cancerous too.
                                       
                                              Adding mint made me as well my dosa refreshing. Mint is considered to be one of the highest anti-oxidant food. Aids in digestion and good for skin.


Prep time  3 hours ( For soaking rice ) Excluding sprouting time
Cooking time 5-8 mins (for a single adai)

Ingredients

To Grind for batter

1 cup Moong Dal (Soak and then sprout it)
1 cup Idli/ Dosa Rice
2 tbsp Urad dal
1 cup Mint
1/2 cup Coriander leaves/ Cilantro
2 nos Green Chilly (increase or reduce depending on the chilly)
1 inch sized Ginger
1/2 tsp Asafoetida (powder)
1/4 tsp Turmeric powder

To Saute and add with the grinded batter
2 tsp Mustard seeds
1 tsp Cumin Seeds
8-10 Small Onions (or sambar onions) chopped / 1 number Onion
2 tbsp Curry leaves chopped

As per taste Salt

For making dosa Oil (I use gingelly oil only)


Procedure


1) Soak the moong dal for 8 hours and then go for sprouting of moong dal. 
Then soak the rice for 3-4 hours. Now we can start grinding the batter. 

2) First add the leaves, ginger and chilly and just grind it. Then along with it add the sprouted moong dal and soaked rice. Grind it such that it should not be a fine paste. Then add turmeric powder and just inch the mixer grinder for it to get mixed properly. 

3) Now pour some oil in the kadai and when it turns hot add the mustard seeds, cumin seeds and curry leaves. Add his along with the grind batter and then add salt and mix well. 

4) Keep this aside for 30 minutes, then ready to make dosas. 

                               When served with kara chutney, will taste great. I loved it with sugar also. 

Click here for How to Make Sprouts.


                                Note:
  • After soaking and sprouting the amount of moong dal will be increased. 
  • Within two to three hours from the batter is made, make the dosa. Need not give too much of fermenting time.
  • If needed the amount of coriander leaves can also be increased.




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