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Sprouted mung (moong) beans dosa is a very healthy and rich protein dosa recipe. We can add this recipe in our diet food chart. We don’t need to ferment the batter.

Preparation time for dosa : 10 – 15 minutes

Preparation time for chutney : 10 minutes

Serving per dosas : 6-7

## **Ingredients** 

### **For Dosa :**

- 1 ½ cup of sprouted moong beans
- ½ cup of rice
- 2 tbsp of yogurt
- Salt to taste

### **For coconut chutney**

- 2 tbsp of dry coconut
- 1 tbsp of roasted bengal gram(chana dal)
- 1 tsp of sugar
- Salt to taste
- 1 inch ginger
- 1-2 green chilli

### **Tempering for chutney :**

- 1 tsp of oil
- ½ tsp of mustard seeds
- ½ tsp of cumin seeds
- 4-5 curry leaves
- 2 dry red chilli
- Pinch of asafoetida  (hing)

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### **Dosa procedure :**

1.  Wash and soak the rice for 2 hours.
2.  Wash sprouted moong beans.
3.  Add sprouted moong, rice in the grind jar.
4.  Add 3-4 tbsp of water and grind into smooth paste.
5.  Transfer the prepared batter in the bowl.
6.  Add yogurt, salt to taste and mix well.
7.  Keep it aside for 10 minutes.
8.  Put the dosa pan on flame and heat well.
9.  Keep the flame low.
10. Add a few drops of oil and wipe with paper tissue.
11. Sprinkle the water on top of the pan and wipe with paper tissue.
12. Pour a big full spoon of batter in the middle of the pan and move the spoon in round circles. Make a thin layer of Dosa.
13. Pour the little oil around the dosa and cook on medium flame till the dosa becomes brown in colour and crispy.
14. Lift the dosa from the edges and fold the serve in the plate.
15. Make all dosas in a similar way.
16. Serve the healthy high protein dosa with chutney or sambar.

### **Coconut chutney procedure :**

1.  Add dry coconut, roasted chana dal, ginger, green chilli, salt to taste, sugar in the grinder jar and grind it.
2.  Add 3-4 tbsp of water and grind into smooth paste.
3.  Heat the tadka pan then add oil.
4.  When the oil is heated, add mustard seeds, cumin seeds.
5.  Turn off the flame. Add curry leaves, dry red chilli, pinch of asafoetida and fry them.
6.  Pour the hot tadka on top of the chutney and mix quickly.
7.  Serve the dosa with coconut chutney.

### **Tips :**

1.  If the dosa batter becomes thin, add 1-2 tbsp of besan and mix well.
2.  You can make coconut chutney with fresh coconut.


Sprouted Moong Beans Dosa


## Ingredients

### For dosa:

- 1 cup of Moraiyo ( Samo rice/Sava ka chawal)
- ⅓ cup of sago (sabudana)
- ½ cup of yogurt (Dahi)
- Salt to taste (½ tsp of )
- oil/ ghee

### For coconut chutney:

- ½ cup of fresh coconut
- 1 tbsp of roasted peanuts
- 1 green chilli
- Ginger
- Tamarind
- 1 tsp of sugar
- ¼ tsp of salt to taste

### For aloo subzi:

- 2 boiled potatoes
- 1 tbsp of roasted peanuts powder
- 1 tbsp of ginger-green chilli paste
- 1 tsp of ghee/oil
- Salt to taste

## Procedure:

### Dosa :

1.  Add moraiyo, sago in a big bowl.
2.  Add water and wash it for 2-3 times.
3.  Add enough water (2-3 cups).
4.  Soak it for 5-6 hours or overnight.
5.  Drain the excess water.
6.  Take a grinder jar.
7.  Add soaked moraiyo and sago in a grinder jar and add yogurt in it.
8.  Grind it into smooth paste.
9.  If you need water, you can add 1-2 tbsp of water in it and grind.
10. Take out the batter in bowl.
11. Mix it well.
12. Cover it with the lid and keep it aside for 1 hour.
13. After 1 hour, mix the batter well with the help of spoon.
14. Add salt to taste and mix it.
15. If the batter is thick, add water and make semi thick batter.
16. Keep the pan/ tawa on flame.
17. Heat tawa with medium intensity.
18. Add few drops of oil/ ghee on tawa and swipe it with the help of paper towel.
19. Add ½ cup of batter on tawa and spread it evenly and make thin layer
20. Spread oil on the top of dosa.
21. Roast dosa on medium flame until it becomes crispy and golden in colour from bottom side.
22. Take out dosa in a serving plate.
23. Make all dosa in the similar way.
24. Serve the vrat dosa with aloo ki subzi and coconut chutney.

### Aloo ki subzi for vrat :

1.  Cut boiled potatoes into small pieces.
2.  Heat the pan.
3.  Add oil/ ghee in a pan.
4.  When the ghee is heated, add ginger-green chilli paste.
5.  Cook it for 1 minute on medium flame.
6.  Add boiled potatoes and mix it.
7.  Add salt to taste and mix.
8.  Add peanuts powder and mix it well.
9.  Fry it for 2-3 minutes on medium flame.
10. Take out the fried potatoes in a serving bowl/ plate.

### Tips:

1.  If you like cumin seeds, curry leaves, coriander leaves in it, you can add.
2.  If you don’t like peanuts powder, avoid the peanuts powder.

### Coconut chutney:

1.  Take a grinder jar.
2.  Add coconut, peanuts, green chilli, ginger, salt to taste, sugar in a grinder jar and grind it well.
3.  Add water as required in it and grind it into smooth paste.
4.  Our vrat chutney is ready.
5.  Take out the chutney in a serving bowl.

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