I’m back again. Had to make a sudden personal trip to India. Sorry to keep you guys wait. Today I’m going to share my first recipe for the blog hop event “Dosa Special”- Mixed Sprouts Dosa Using Idli Dosa Batter.
Dosas are an integral part of South Indian cuisine. There are myriad varieties of dosas. Have you checked out my recipe for the basic plain dosa? I keep experimenting different versions of dosas. Among the many variations, this Mixed Sprouts Dosa is the latest favourite at home especially the twist with coriander is the highlight for me. Those who know me will understand how crazy I’m about coriander
.
As it is well known that sprouts are super foods and a power house for nutrition. Sprouting process will increase proteins, vitamins, essential fatty acids in beans and nuts. Eating raw sprouts is good to completely benefit out of it, but not everybody likes to eat them raw, especially kids and some grown ups like me 
. So, when you grind sprouts along with batter and make dosa, they will not even realise they are consuming sprouts and will love the taste.
Once I discovered the world of sprouts, I try to include them in regular cooking to make it healthy at least to an extent. Though still not a fan of sprouts in salads, I like to sauté them lightly, sprinkle some salt and pepper and munch on them. Sometimes I also include onions, green chillies and grated coconut. With this recipe, I found another great way to consume sprouts. My husband loves to have sprouts for breakfast. I do try hard to consume them raw since they carry more nutrition punch but its not something I look forward to.
There are different ways to prepare this recipe… Mixed Sprouts Dosa Using Idli Dosa Batter. Today I’m going to share with you, the recipe using fermented idli dosa batter readily available in my fridge. In case you would like to prepare the batter from the scratch, refer to the recipe for idli dosa batter. Once you have the batter and sprouts ready, you can make this super nutritious breakfast in no time.
Todays recipe for Mixed Sprouts Dosa Using Idli Dosa Batter uses sprouted green gram whole (Moong dal), black gram whole (Urad dal) and white chick peas (Kabuli channa). It will take at least two days to get 1 inch sprouts. It is better to have them after they get 1 inch sprouts. Check my post on how to make sprouts at home !!……
Now off to this recipe for Mixed Sprouts Dosa Using Idli Dosa Batter…
Step-By-Step Process in making Mixed Sprouts Dosa Using Idli Dosa Batter :
Once sprouts appear as shown in the picture, you can use them in any recipe using sprouts.
I’m going to share with you today-
- Mixed sprouts dosa
- Mixed sprouts dosa with coriander
For Mixed Sprouts Dosa:
- Grind sprouts along with idli dosa batter,Cumin seeds, garlic, ginger, green chillies along with a little water.
- Don’t add too much water.
- Add salt and mix.
- For the seasoning, finely chopped onions, green chilli, coriander and curry leaves.
- Mix with cumin seeds and set aside.
- This is an optional step to use as a topping/stuffing for the dosa.
- Heat a girdle over medium heat.
- When it is hot enough, pour a ladle of batter and swirl in circular motion to spread it.
- Drizzle very little oil around the dosa.
- Spread some of the seasoning on the top. The wet surface will help it to stick.
- Add a few drops of oil over the onions if required or just press with the ladle so that the onions stick to the dosa without falling off.
- When it is done on that side flip to other side and cook for a minute.
- Turn it again, fold and remove to a serving plate.
- Repeat the process to make required number of dosas.
- Serve hot with any chutney of your choice. Today I have served with onion tomato chutney, peanut chutney and onion chutney.
For Mixed sprouts dosa with coriander:
- Now include generous amounts of chopped coriander to the above batter and grind once again.
- Make dosas with this batter following the same process as above.
The flavour of coriander gives the dosa all together a new dimension….It tastes out of the world….this is my favourite dosa…Find out yours!…. Serve hot with your favourite chutney.
Mixed Sprouts Dosa Using Idly Dosa Batter
Ingredients
- To grind:
- 1 cup mixed sprouts
- 1 cup Idli dosa batter
- 1 teaspoon cumin seeds
- 1 garlic pod peeled or unpeeled
- ½ an inch ginger piece
- 2 to 3 green chillies
- Required salt
- For coriander mixed sprout dosa:
- 1 cup coriander chopped
- For the seasoning: Optional
- 1 small onion finely chopped
- ½ teaspoon cumin seeds
- 1 green chilli finely chopped
- 1 Tablespoon coriander finely chopped
- Few curry leaves finely chopped
- Other Ingredients:
- Required oil to fry the dosas
Instructions
- Grind spouts along with idly dosa batter, cumin seeds, garlic, ginger and green chillies along with a little water. Don't add too much water. Add salt and mix.
- Heat a girdle over medium heat. When it is hot enough, pour a ladle of batter and swirl in circular motion to spread it. Drizzle a little oil around the dosa. Spread some of the seasoning on the top. The wet surface will help it to stick. If required add a little oil over the onions.
- When it is done on that side flip to other side and cook for a minute.
- Turn it again, fold and remove.
- Repeat the process to make required number of dosas.
- For Mixed sprouts dosa with coriander:
- Add generous amounts of chopped coriander to the above batter and grind once again.
- Make dosas with this batter following the same process as above.
- Serve hot with onion tomato chutney, peanut chutney or onion chutney as I have served today or any chutney of your choice.
Notes
The prep time is given assuming that you have sprouts and idli dosa batter ready.
Avoid green chillies when preparing for kids.
You can prepare dosa with just the sprouts and spices or sprouts, black gram, rice and spices and so on. You can use raw rice or boiled rice or combination oft he two. Adding little bit of rice makes the batter easy to spread on the pan and also little crunchier.
You can also make it as an instant dosa using just rice flour, but you will miss out the sour flavour which you get by fermenting the batter.
Ginger and cumin seeds aids in easy digestion of the dosa.
Happy Cooking 🙂
Padma
