Ingredients:
2 cups – Sprouted Moong Dal
3 tablespoon Rice
2 teaspoon Jeera
¼ teaspoon Red Chilli Powder
Asafoetida
Salt
Oil/Ghee for making dosa.
Method:
Soak Sprouted Moong Dal and Rice together for 1 hour.
Grind the Dal, Rice, Salt, Asafoetida, Red chilli powder and Jeera to smooth batter using very little water.
Make thin small dosas using the batter in a Hot Tawa. Keep medium heat. Cook both sides, using little oil/ghee in the sides. These healthy dosas can be served hot with a dollop of thick curd or any raitha/chutney of your choice.
Note:
Instead of adding the rice, you can substitute with either 2 tablespoons of rice flour while grinding or mix ½ cup of iddli/dosa batter.
Instead of red chilli powder, green chillis can be used.
Grated ginger, pepper, finely chopped onions, coriander leaves and curry leaves can be added to the ground batter.
2 cups – Sprouted Moong Dal
3 tablespoon Rice
2 teaspoon Jeera
¼ teaspoon Red Chilli Powder
Asafoetida
Salt
Oil/Ghee for making dosa.
Method:
Soak Sprouted Moong Dal and Rice together for 1 hour.
Grind the Dal, Rice, Salt, Asafoetida, Red chilli powder and Jeera to smooth batter using very little water.
Make thin small dosas using the batter in a Hot Tawa. Keep medium heat. Cook both sides, using little oil/ghee in the sides. These healthy dosas can be served hot with a dollop of thick curd or any raitha/chutney of your choice.
Note:
Instead of adding the rice, you can substitute with either 2 tablespoons of rice flour while grinding or mix ½ cup of iddli/dosa batter.
Instead of red chilli powder, green chillis can be used.
Grated ginger, pepper, finely chopped onions, coriander leaves and curry leaves can be added to the ground batter.
This nutritious dosa, is definitely not filling like other Adai varieties, Because, the batter is made thin and the Sprouted moong is not heavy.
This is my entry to Dosa Mela hosted by Srivalli of Cooking for all seasons.
