This is a high protein recipe, good for weight loss. It is well known that sprouts are super foods and a power house of nutrition. Sprouting process increases proteins, essential fatty acids and vitamins in beans. To make it tastier, you can add spices and herbs.
Ingredients:
- 1.5 cups mixed beans
- Green moong beans
- Moth (Matki)
- Chickpeas
- Black chickpeas (kala chana)
- Red lentil (Masoor)
- 2 tbsp Ragi flour (finger millet)
- Salt
- 3 green chilies
- 1-inch ginger
- 1 tsp black pepper powder
- 1 tsp cumin seeds
- 1 cup cilantro
- Curry leaves
- ½ cup onion pieces
- Oil
- 2 tbsp rice flour can be added for binding if needed
Method:
- Wash all beans together and soak them overnight
- Next day, wash the soaked beans 2-3 times and drain
- Take a muslin cloth and add soaked beans to it
- Bring together all edges of a cloth
- Place it in a colander and cover with a plate
- After 24 hours, wash and drain the beans and repeat the process (in a cloth)
- In 48 hours, there will be enough sprouting
- If you want longer sprouts, you can continue it for another day
- Here, I did it for 48 hours
- Grind sprouts along with cumin seeds, salt, ginger, curry leaves, pepper powder, salt, cilantro, onion pieces, green chili and ragi flour by adding 2-3 cups water
- Let the batter stand for 15 minutes
- To make dosa, heat a pan over medium heat
- Brush with about 1 teaspoon of oil
- Pour one ladle of batter into the center of the griddle
- Using the bottom of the ladle, quickly spread the batter outward in a circular motion
- Drizzle some oil over the top
- Cook dosa batter to brown on the bottom
- Cook on one side only
- With a spatula, carefully loosen the dosa from the griddle
- The bottom should be crisp and beautifully browned
- Serve dosa with any chutney, pickle or ketchup.
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