Mung Beans Dosa recipe

Ingredients

  • 1 cup parboiled rice (or use 50:50 parboiled and raw (medium grained) rice)
  • 1/2 cup Sprouted Moong Beans (see how to sprout Moong beans) (I sometimes add 1 cup too for more nutrition)
  • 1 tsp Fenugreek seeds
  • 1 inch thinly sliced ginger
  • 2-3 green chillies, thinly sliced
  • 1 onion, chopped finely (optional)
  • 1 tsp cumin seeds
  • few sprigs of curry leaves
  • few sprigs of cilantro (optional)
  • salt to taste

Cooking Instructions

Soak the rice and fenugreek together in some water for at least 2 hours.Then grind it along with the sprouts, chilli, ginger and cumin seeds.

into a smooth paste. see those bubbles? They are thanks to the sprouts. Add salt to taste.

Heat a iron skillet or non stick pan and grease it lightly with oil. Pour a ladle of this mixture on to the pan.

Spread it in a circle – make it as thin as you like. Mine is a square pan hence the weird shape! Drizzle it lightly with vegetable oil along the sides.

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Add the chopped onion, curry leaves and cilantro. The wet surface will help it to stick.

Turn to the other side after 2- 3 minutes of cooking.

Serve warm with accompaniment of your choice. It went very well with peanut cilantro chutney and sambar.
  

04 Mar 2011     974 views     NON-Vegetarian       Pulses > moong

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