Comments on: Sprouted Moong Dal Dosa

by: Minu

Tue, 27 Nov 2007 22:14:14 +0000

wow! amazing recepie! I just sprouted some beans last night cuz those are the only healthy things I love and I am trying to lose some weight and am sooo excited to try this recepie tonight..i have a feeling i am going to get addicted to these..lol..thts a good thing though! thanx for posting it!

by: Manu Sharma

Mon, 30 Jul 2007 06:06:08 +0000

Thank you, Indira. We added a little too much water to the mixture but a bit of crisis management saved the day. Next attempt should result in perfect moong dal dosas. =)

by: Raihanah

Mon, 25 Jun 2007 22:44:21 +0000

This is how my mother in law makes them in Vizag, but they can still be made thinner. I love pesarattu this way. I usually add quite a lot of ginger and chillies to my batter. My father in law also says that it is better to add some roasted cumin seeds before grinding.

by: Esha

Fri, 30 Mar 2007 22:32:34 +0000

hello,

I tried this dosa last night with your given recipe. After spreading it when I tied to flip in on the other side it would just break or would be too loose to flip. Do you need to cook for a long time or do you need to add any flour for binding? Please advice. I like your site and have many interesting recipes.

Thanks,

by: anu

Mon, 19 Jun 2006 01:17:42 +0000

about the horsegram…Mika’s recipe does call for sprouted horsegram? have you left it out in your version?

by: Kavitha

Mon, 08 May 2006 14:25:39 +0000

hi Indira
thanks for your response.
i was able to make the sprouts… i also read somewhere that moong sprouts better under pressure. so i wrapped the moong in a wet cloth, put it in a colander and put a plate over it. and put the stones from my wet grinder on the plate for weight. it seemed to sprout very well when i did that.
thanks
kavitha

by: kavitha

Thu, 04 May 2006 19:01:18 +0000

hi Indira
I have some questions about sprouting and hope that you can answer them.
1. How long do you wait…what length should the sprout grow before you can use them.
2. do you remove the skin before using the sprouts i ask this because some websites about sprouting said that you should wash the sprouts till the skin floats on top and then remove them.
3. do you think any nutritional value is lost when they are cooked? are they best eaten raw.

i really hope you can answer these when you have a minute.
thanks
kavitha

Indira replies:
Hi Kavitha:
1. It depends on weather outside, mainly on sunlight. Usually for me it takes about 2-3 days. Thursday night soak, Friday morning hang, sprinkle water in-between and don’t let them dryout. By Saturday or Sunday, sprouts will be ready.
Length of sprout - clove’s length (that is spice clove)
2. No, I don’t remove the skins before or after sprouting. The skins are tasty and nourishing too.
3. I am not sure about that. Saute for about 3 to 5 minutes in a skillet, sprinkle some salt… that’s how we usually prefer. Instead of junk food, like chips etc., this is what we eat on weekends, watching home movies etc.,
Hope you’d find my answers helpful.

by: Niki

Mon, 03 Apr 2006 20:03:52 +0000

I love your site. I love traditional south indian dishes recipes a lot.
I was wondering if you would know how to clean and maintain clean the conventional dosa tava.
My friend gave me her mom’s dosa tava which looks ugly and i have no guts to ask here how to clean it.
Can you help me out if know anything about it.

Thanks
Niki

by: KPKS

Tue, 21 Feb 2006 06:48:30 +0000

Hi,
This didnt go down too well in my house.
Perhaps because I added some sprouted horsegram too…
I had to add some rice flour to make my dosai spreadable. where am I messing up?
I love your blogged recipes and I have successfully made your banana pepper curry , but I added some bottlegourd also.
bye
KPKS

Indira replies…
Do you normally add horsegram to your dosas, adais? Horsegram taste bitter and sprouting increases the bitterness even more. No wonder, you had to force feed your son and husband.
You seem to be such a health conscious (from your blog) person, I hate to see you giveup this recipe. Follow the recipe exactly as it is, don’t do anything extra - it’s not only great tasting and also because of sprouted moong dal, very healthy (you might already know this).
Do you know rava dosa or dosa with wheat flour? We don’t spead those dosas very thin, right. Just like them, you just have to pour ladlefuls of batter on hot tava and spread it a little bit(not too thin). This moongdal adai won’t spread like thin, regular kind of dosa and it’s more like utappam(thick kind of dosa).
If you try again with these tips, let me know how you like it.
Hope this helps.

by: Devi

Mon, 13 Jun 2005 16:01:35 +0000

Indira, I am going to make these for dinner today as I already have sprouted beans. Great recipe and as you told very easy to make.