I like dosas of all kinds, when Mika posted a dosa recipe with sprouted moong dal, I knew I had to try it. At least once a month, I do the whole, three day, moong dal sprouting thing - meaning- soaking moong dal overnight in water, next morning draining the water from the soaked moong dal and hanging them in a wet cheesecloth (aka-clean cotton cloth with tiny wholes) by the kitchen window. Because of hot weather these days, the moong dal loses the moisture quickly so you have to wet the cloth frequently. By the next day, there you have it- sprouted moong dal. What’s more beautiful than sprouted beans, with their tiny white sprouts protruding.
Most of the times, we saute them lightly, sprinkle some salt, instead of popcorn etc., we munch on them. Sometimes we do the whole onion, coconut, green chilli,
I mostly followed Mika’s recipe, grinded the sprouts adding ginger, chillies and salt. Then, to grinded mixture I also added cumin seeds, half cup of water, finely chopped onions and cilantro. Mixed all the ingredients thoroughly and prepared the dosas. They are more like utappam version of pesarattus, thicker and more tastier because I used sprouted moong dal.
Served with coconut-cilantro chutney, we couldn’t get enough of them. These gave us great satisfying taste with minimal effort. Thanks to Mika for a great recipe.
