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.
Thank you for visiting my page and for leaving your url, otherwise I would have missed your wonderful recipes – I love indian cuisine and now I know where to find recipes that I could follow.
Congratulations on your new home and do you mind if I link you? Please do let me know.
Have a good day!
(PS. yes please, do back up all your files!)
Comment by Thess — June 13, 2005 @ 1:45 am
aah… you’re putting up recipes quicker than I can try ’em out… I’m gonna have a backlog at this rate! 🙂
Comment by Shyam (aka Shammi) — June 13, 2005 @ 4:31 am
Thess – Thanks and no,I don’t mind.
Shyam – Catch me if you can, just kidding.
I know the feeling, I also have long list of new recipes to try.
Comment by Indira — June 13, 2005 @ 7:47 am
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.
Comment by Devi — June 13, 2005 @ 12:01 pm
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.
Comment by KPKS — February 21, 2006 @ 1:48 am
Hi
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
Comment by Niki — April 3, 2006 @ 3:03 pm
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.
Comment by kavitha — May 4, 2006 @ 3:01 pm
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
Comment by Kavitha — May 8, 2006 @ 10:25 am
about the horsegram…Mika’s recipe does call for sprouted horsegram? have you left it out in your version?
Comment by anu — June 18, 2006 @ 9:17 pm
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,
Comment by Esha — March 30, 2007 @ 3:32 pm
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.
Comment by Raihanah — June 25, 2007 @ 3:44 pm
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. =)
Comment by Manu Sharma — July 29, 2007 @ 11:06 pm
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!
Comment by Minu — November 27, 2007 @ 2:14 pm
Many thanks for the moongdahl preparations. Now that i know its food value, I shall regularly make one orb two such dishes.
While on it, why dont you poease let us have some recipes using cabbage in all its ways. Thanks
Comment by venkat iyer — January 7, 2010 @ 1:41 pm
ITs great recipe tried it and really good one….! thank
Comment by Vishwanath — January 26, 2010 @ 3:58 am
How do you “grind” the sprouts? a bender? or like the back of your spoon?
Comment by gilly — February 26, 2010 @ 11:50 pm
Blender, sorry…
Comment by gilly — February 26, 2010 @ 11:51 pm
I was looking for moong dosa and this is really good!! here just sending another way of sprouting moong (learned from my grandmom): soak moong overnight, next day put it in colander and leave the colander on top of another warm water filled vessel. Cover the colander with cloth/dish. this makes moong (or any other beans) sprout beautifully..
Comment by Komal — April 15, 2010 @ 6:53 pm
Indira, Your blog is really well done. A real pleasure to go through the recipes.
As for this recipe: a good friend of mine adds fresh grated coconut to the batter and it tastes great- although I guess that will add a bit of fat to the extremely healthy recipe but yummy if you like fresh coconut. Cilantro can also replace spinach completely for those who love the taste of cilantro.
Gayatri
Comment by Gayatri — June 2, 2010 @ 7:01 am