Sprouted Moongdal Dose

I make dosas atleast once a week for our weekday or weekend brunch. We like to eat dosas with aloo palya and chutney or only with  chutneys somethimes or even gojju. The leftover dosa batter I always use that for making  onion-chilli uttapam. This week I had some sprouted moongdal, so tried it along with some onion and tomatoes.

These days I have upgraded my dosa recipe from regular rice to brown rice to make it little more nutritious. With sprouts added to it, this will make a complete healthy breakfast.

Recipe for Dose Batter

• 2 cups – brown rice
• 3/4 cups-urad dal
• 1/2 cup – poha/aval/avalakki
• 2 tbsp – channa dal
• 1 tbsp – methi seeds

Soak all the ingredints in enough water for 8 hours. Grind to smooth batter, let it ferment for 8 more hours. Then it will be ready to me made to dosas/pancakes.

For  making utthapa/ toppings

• 1/2 cup – sprouted moongdal
• 2tbsp- sweet sliced onions
• 2tbsp- tomatos
• 1tsp of each- chilli powder, cumin powder and  salt.

Mix them all together.

1. Pour a laddle full of dosa batter on hot griddle/tava. Sprinkle 1 tbsp of mixture in top. It will spread on its own.
2. Cover for few seconds, let the bottom side get light brown and cook through.
3. Flip  for few seconds and serve.

Can eat it like that, we had ours with yougurt mixed with chutney-powder.

Enjoy !

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