Instant Crispy Sprouted Moong Dal Dosa

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Well, Dosa is one of my most favorite South Indian dishes that I can hog on in all three meals of the day. With that said, the actual dosa recipe which calls for fermenting the urad dal and rice batter is such a tedious and laborious job that needs a lot of patience as well as planning. Plus, because it has the major portion of it comprising of rice, I do not prefer having it every other day. Now, because I love dosa and yet cant have the normal version frequently, I recently tried this instant sprouted moong dal dosa, which was so easy to make and required no fermentation. And yes, it didn't even require the use of rice. So what is that one thing which lends this healthy recipe that much needed crispiness?. Well, its none other than the barnyard millet also locally known as Sama, Samai and Samak ke Chawal. Trust me, adding a little of these tiny pearls give the dosa such a nice texture and crispiness, that too without any fermentation. Try it the next time you are planning to make dosa and I am sure you will love it. Not to mention, because it is made using sprouted moong, it is for sure loaded with all that amino acids and nutrients which are essential for our good health. 

This dosa can be enjoyed with any chutney such as COCONUT CHANA DAL CHUTNEY, COCONUT CURRY LEAVES CHUTNEY, PEANUT COCONUT CHUTNEY or even the plain green coriander mint chutney- whatever you like.

Just in case, you do not have the sprouted moong, you can even make it with chilka moong dal (split green moong). Soak it for half an hour to forty minutes and proceed with the steps given below in the recipe.


Instant Crispy Sprouted Moong Dal Dosa


INGREDIENTS

  • Sprouted moong dal (whole green gram) - 1 cup
  • Barnyard millet or sama rice - 1/4 cup
  • Fenugreek seeds - 1 tsp
  • Roughly chopped ginger - 2 inch
  • Green chilies - 2 to 3
  • Salt - as per taste
  • Ghee/oil - to drizzle over the dosa
You can also add some fresh coriander or curry leaves while making the batter. It will give a wonderful flavor to the dosa.

Instant Crispy Sprouted Moong Dal Dosa


Instant Crispy Sprouted Moong Dal Dosa


METHOD

  • Start by soaking the barnyard millet/ sama rice and fenugreek leaves in about 1/2 cup of water for half an hour.
  • Once they are soaked nicely, drain the water and keep the millet aside.
  • Now, in a blender, take sprouted moong, soaked millet and fenugreek seeds, chopped ginger, chilies and some salt. Blend it to a slightly coarse batter using a little water.
  • The batter should be similar to the normal dosa batter consistency.
  • To make the dosa, take a non stick griddle or the authentic iron dosa tawa. I use the iron dosa tawa. Smear it with some oil all around using a kitchen towel. Let it turn hot on high flame.
  • Keep a bowl of water handy.
  • As you see the tawa turned super hot, drizzle some water and immediately wipe off using the kitchen towel.
  • Turn the heat to medium and pour a ladle full of batter in the center of the tawa. Immediately, start spreading it around in a sweeping circular motion to resemble a pancake.
  • Let it cook for 30 to 40 seconds after which drizzle a few drops of oil.
  • Let cook for another minute until you see the dosa turning a little golden in the centre and it sides have starting leaving the tawa.
  • Now is the time to take it off the heat using a spatula. Fold its sides to make a cylindrical shape.
  • Serve hot with any South Indian chutney on the side.
  • Before you make the next dosa, again drizzle the tawa with some water and then wipe off using a kitchen towel. Proceed as before.

If you wish to, you can also add some filling in the dosa such as potatoes or paneer. 

Instant Crispy Sprouted Moong Dal Dosa


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Comments

  1. MySpicyKitchenFebruary 9, 2020 at 10:22 PM

    Moong sprouts dosa has come out very crispy. I sprout moong regularly and should try this dosa next time. I make pesarattu (moong dosa) which does not require fermenting but never tried with sprouts. Yes, you can have this dosa for any meal of the day.

    ReplyDelete
  2. PavaniFebruary 10, 2020 at 9:56 AM

    Such a crispy and delicious looking pesarattu. Love the use of sprouted moong and sama rice in there. Healthy dish to serve for breakfast, lunch or dinner.

    ReplyDelete
  3. Mayuri PatelFebruary 11, 2020 at 1:10 AM

    Wow Anshu, such a crispy looking dosa and that too using only moong sprouts and sama. Wonderful healthy recipe, bookmarking it to try out.

    ReplyDelete
  4. My Culinary JourneyFebruary 11, 2020 at 6:46 AM

    Sprouted moong dosa has come out perfect and it looks super crispy, the way it should be. Moreover you have used Sama rice that is so nutritious and we eat only during fasting days.
    Wow recipe.
    Lata Lala

    ReplyDelete
  5. Bless My Food by PAYALFebruary 11, 2020 at 7:39 AM

    After seeing the beautiful photography, I am sure no one can hold back. Dosa looks perfectly crispy and yummy to the core.

    ReplyDelete
  6. Priya Srinivasan - I Camp in My KitchenFebruary 13, 2020 at 1:49 AM

    wow, look at those cripsy dosas!! i love such grind and pour dosas, easy to make, quick on days we run out of dinner ideas!!!

    ReplyDelete
  7. Sandhya RamakrishnanFebruary 13, 2020 at 10:17 AM

    I have been thinking of making something with sprouted moong for a long time. The dosas look perfect and they are so crispy. I love the idea of using millet instead of rice to keep it gluten free. Thanks for the recipe!

    ReplyDelete
  8. Uma SrinivasFebruary 13, 2020 at 4:58 PM

    Wow Yummy looking dosa. My all time favorite, but i dint sprout them instead i soak and grind it.

    ReplyDelete
  9. SwatiFebruary 13, 2020 at 6:07 PM

    I often make moong dal dosa with rice flour or quinoa but never added sama rice to it. Your dosa looks so crispy and inviting.. next time shall add sama rice to it too.

    ReplyDelete
  10. SasmitaFebruary 20, 2020 at 5:44 AM

    Who doesn't like instant dishes in these busy world ;P
    this crispy sprouted moong dal dosa is a superb dish and use of sprouted ones make it much more healthy and nutritious

    ReplyDelete
  11. DeepaApril 17, 2020 at 5:47 AM

    i do not have sama rice. can i add normal rice instead?

    ReplyDelete
    Replies
    1. AnshuApril 17, 2020 at 6:34 AM

      Yes you can add that as well. Soak them along with methi seeds for about an hour and then grind separately from the sprouted moong

      Delete
  12. ShakiflowOctober 5, 2020 at 10:04 AM

    Just made these! Delicious and EASY, excellent flavour; crispy and light. Thank you for this recipe. I'm still a beginner at making dosas, but I won't get better at it unless I practise... a lot. Recipes like this inspire me.

    ReplyDelete
  13. AnonymousFebruary 26, 2021 at 9:09 PM

    This comment has been removed by a blog administrator.

    ReplyDelete

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