An instant healthy,high protein, low fat dosa made without any rice or fermentation. The Green Moong is healthy by itself but when you sprout them, the nutritional benefits are doubled. Its a great choice for breakfast,lunch or dinner and ideal for vegans and those suffering from gluten intolerance.
The first step is to obviously sprout the Green Moong Dal/Mung beans. Here is the link to sprouting Moong Dal in a clean hygienic way without the use of a sprout maker. If you are new to sprouting ,I have shared how to sprout Kala Chana/Black Chickpeas and also to sprout Methi Dana/Fenugreek seeds. Some recipes using sprouts are Besan Chilla with Sprouted Methi and Sprouted Moong Salad/Chat. To read about the benefits of consuming sprouts, click here.
My most searched,reviewed and tried recipe is my Mixed Dal Instant Dosa-No Rice No fermentation. Other healthy dosa recipes are Daliye ka Dosa/Cracked Wheat Dosa and Brown Rice Dosa. I also love to make Green Moong Dal Dosa/Pesarattu without sprouting the beans. These dosas can be enjoyed plain or with Saravana Bhavan Style Tomato Onion Chatni/Kara Chatni,(my copycat recipe), and with Coconut Chatni. My daughter loves all her dosas with the traditional potato stuffing and I love everything with Sambar!
Moving on to the recipe, here is the written recipe followed by the step by step pictorial recipe-
Sprouted Green Moong/Mung Dal Dosa
Ingredients
- 4 cups Sprouted Moong 1 cup Moong yields 4 cups of sprouts
- 2 green chilies
- 1 inch piece of ginger
- 1 tsp cumin
- 1 tsp sugar
- Salt as needed I used about 1 1/2 tsp approx
- 4 tbsp Rice Flour optional
- 1 small onion chopped(optional)
- Water for grinding 1 to 1 1/2 cups
- Oil for Making dosas
Instructions
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Grind the sprouts,ginger, green chilies and cumin with water till you get a smooth batter
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Add sugar,salt and Rice Flour(optional)
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Heat a pan/tava and pour a ladle full of batter
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Spread it quickly like a crepe and sprinkle some chopped onions
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When the dosa starts turning a slight golden color, add a spoonful of oil
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No need to flip and cook the other side
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Enjoy with coconut chatni,potatoes and Sambar
Notes
Here is the step by step pictorial recipe-
Ingredients
Grind the sprouts with ginger,green chilies and cumin.
Add salt,sugar and rice flour(optional)
This should be consistency
Spread a ladleful of batter on a pan
When it starts to turn a golden color,put some onions and oil
There is no need to flip and cook the other side
Enjoy your healthy Sprouted Green Moong Dosa
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Deepika Goyal
Hi, Good day, Whenever I use sprouts, the dosa doesn’t bind. I make almost broken and wet dosas. It has happened almost 4-5 times now. I add minimum water but the batter is watery because of sprouts I think. This time I added some cooked rice also but it didn’t work. Finally I made kadi with the batter.:)
Aanchal Gupta
Hi Deepika, sorry to hear that you are couldn’t spread the dosas. I think batter might be too watery. Also, are you using non stick pan. On cast iron, sometimes it can be difficult to make. Please try using non stick, reducing water for grinding and cool down the tawa before spreading the batter. I think it should work
JASMINE
Oh thank you for sharing this. I go through the same thing with sprouted whole urad or sprouted whole mung. I have no issues if the same gram is ground after soaking but without sprouting 🙁 🙁 🙁