Sprout Dosai – முளைப்பு தோசை
Ingredients
- Medium sized Rice (Idli Rice) – 250g
- Urad dal – 125g
- Fenugreek Seeds – 2 tbsp
- Moong dal – 100g
- Soya Bean – 100g
- Green Peas – 100g
- Kidney Beans – 100g
- Cumin Seeds – 1 tbsp
- Red Onion – 1
- Asafoetida – A pinch
- Ginger – 1/2
- Garlic cloves – 2
- Curry leaves – Few
- Coriander leaves – Few
- Oil – Required
- Salt – Required
How to Prepare
Total Preparation time: 30-40 minutes
- Wash the rice, urad dal, fenugreek seeds cleanly and soak them separately for 5 hours
- After that remove soaked water and move all into a grinder vessel, add enough water to make a batter and grind them well
- Finally add required salt and blend it well then leave the batter for 8-9 hours for fermentation process
- Check batter level, if its increased means fermentation happened properly and that is the perfect stage for good dosa
- In the mean time, clean the moong dal, soya beans, green peas, kidney beans separately for 3 times.
- Soak the cleaned dal, peas, beans with water separately in separate bowls
- Close the bowls and leave it overnight (8-9 hours)
- Chop the onion and chop coriander leaves, grate ginger, grate garlic separated and keep aside
- After sprouts comeout, drain the water, add some water and grind them well like a paste
- Then add ginger, garlic and grind them with the sprout paste
- Finally, add this sprout paste into the rice batter and blend them well
- Take a dosa pan and pour some oil and make it spread across pan
- Pour 2 ladle of prepared batter over the heated pan
- Spirally move the ladle to stretch the batter to a round shape as thinker as possible for crispness
- Sprinlke some onion, followed coriander leaves and curry leaves over the dosa and press them well
- Then add little oil over the edge of the dosai to avoid tearing
- Cook for 2 minutes and once it become golden brownish, close it in both side using flat ladle and flip it back
- And cook for a minutes and finally transfer into a plate
- Now the delicious Sprout dosai is ready to serve.
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