Mung Sprouts Dosa/Sprouted Mung Bean Dosa
Mung/Moong sprouts dosa is a protein rich, healthy and nutritious south Indian crepe that can be eaten as breakfast or snack. You can make these dosas even more nutritious by adding paneer or tofu(for vegan version), greens and seasonal vegetables like carrots, beetroots and roll it like a wrap. It makes a complete meal in itself. Mung sprouts dosa batter is prepared by grinding mung sprouts and it doesn’t require any fermentation. Yes, this batter can be used right away. No fermentation needed. 🙂 I make these dosas very often. They are so easy to make and so healthy.
Substitute ghee with any vegetable oil to make vegan mung sprouts dosa.
If you are looking for fermented Idli/Dosa batter recipe, you can find it here.
Let’s see the process of making this crispy and delicious mung sprouts dosa:
We need sprouted mung beans for this recipe. How to sprout mung beans? – (Instant Pot Method).
Measuring cup used: 1 cup = 250ml
Sprouted mung beans – 3 cups
Green chilli – 1 or 2
Fresh ginger – 1 inch piece
Cumin seeds – 1 Tsp.
Rice flour – 3- 4 Tbsp.(for crispy dosas)
Onion(medium size) – 1(finely chopped)
Water – as needed
Salt – as needed
Oil – as needed(to use on the dosa pan)
Ghee(optional) – as needed(to drizzle on the dosas)
You do not need a wet grinder to grind the batter. Add 3 cups of sprouted mung beans in a blender. Add green chilli, cumin seeds and ginger(missing in the picture). Add 1 cup(approximately) cold water and grind to a smooth paste. (I used smoothie setting in Vitamix blender).
Transfer the batter to a mixing bowl. Add rice flour and salt. Mix it well. Add water(as needed) to adjust the consistency of the batter. Batter shouldn’t be too thick or too runny. Use the batter right away.
Heat dosa pan/tawa on medium heat. Spread 1/4 tsp. of oil on the pan and wipe it with a clean cloth or paper towel. When the pan is hot enough, pour a ladle full of batter into the center of the pan and swirl it around to spread it into a thin layer(for crispy dosas). Add few chopped onions on top. Press them gently with a flat bottomed bowl, to make them stick to the dosa. Drizzle 1/4 tsp. ghee on top of dosa. Once the dosa is roasted on the bottom, flip it to the other side with the help of a spatula.(this step is optional, you can cook it on one side only). After few seconds, flip it again and fold it in half and serve immediately with Ginger chutney.
For softer dosas, spread the batter into a slightly thick layer and do not roast it for too long. Some times, I do not add ginger, cumin seeds and green chillies while grinding the batter. I add cumin seeds, finely chopped green chillies and finely chopped ginger on top of dosa, along with the chopped onions.
Traditional mung bean dosa(Pesarattu) is usually served with Sooji Upma and Ginger Chutney(Allam Pachadi). This fall season, we enjoyed sprouted mung bean dosas with yummy cranberry ginger chutney.