Sunday, September 5, 2021

Sprouted Kala Channa Dosa


This is a simple and nutritious dosa made with sprouted kala Channa, rice, and millets. With the grains and sprouts this dosa has an amazing nutrition profile and taste than the regular dosa. This is vegan and can be served with chutney and/or sambhar.


Dosas are easy to make and it’s loved by everyone whether you want it extra crispy , crispy, or soft. If it is going to be fortified, then they are the excellent choice. Because of their easiness in making, I always prefer having one or the other kind of batter ready. This protein-rich dosa this can work for breakfast or dinner. 


Millet is a healthy whole grain and its addition fortifies this dosa. Though I have used Kodo millet, any millet can be usd in this recipe. September is #Nationalricemonth and #Nationalwholegrainsmonth. This recipe is a great choice to serve to whole family.


This can be served with coconut chutney and/or sambhar. Any chutney like Kothamalli/Cilantro chutney, Yellow Squash Chutney, Fresno Chili Pepper Chutney, or Bottle Gourd Cilantro Chutney are some good options to serve with this dosa. Paruppurundai Sambhar will be amazing with this dosa.


Sprouts are very healthy and easily digestible. The nutrition profile of the legume changes once sprouted and has lots of health benefits. There are many ways to include sprouts in our diet. Sprouts, Paneer, and Veggie Curry, Sprouts Stuffed Paratha, and Dal Sprouts Salad are some great ways to include sprouts in diet.




Ingredients

Idli rice - 1/2 cup
Kodo millet - 1/2 cup
Fenugreek seeds - 1/2 tsp
Srouted kala channa - 1 cup
Water - 1 and 2/3 cup
Salt - 1 tsp
Dreid red chili - 3 to 4
Cumin - 1/2 tsp

Water for soaking

Method

Soak the rice, millet, and fenugreek in enough water for 4-5 hours. 


Drain the water. Add it to blender along with sprouted kala channa, dried red chili, cumin, and a cup of water and grind to a smooth batter. Add the remaining water to make a spreadable batter. The remaining water can be used to rinse blender too and added to batter. Set aside for two hours or make dosas immediately.


To make dosa, heat a tawa. Take a ladle full of batter and spread in a circular motion. Drizzle a little oil and cook for 2 minutes. Flip the dosa, cook for a minute and keep aside. Repeat with the remaining batter.


Serve with chutney or sambhar.

 

1 comment:

  1. Millet and black chickpea combination dosas are an interesting breakfast choice. Healthy way to start the day.

    ReplyDelete