Pulses or dals

Previous  Next  Home

Wheat rava and sprouted mung dosa

1 cup samba whole wheat rava
1 cup whole mung (green gram)
a small piece of ginger
2 or 3 green chillies OR 1/2 tsp fresh ground pepper
some coriander leaves
asafoetida (hing)
gingelly oil

1. Soak the whole mung in water for a day.

2. Drain excess water and leave the damp mung tied in a muslin or thin cotton cloth (enclosed in a dish) overnight to sprout.

3. Next morning the sprouted mung should be used at once or placed in an air-tight container under refrigeration until needed.

4. Put in all the ingredients together in a mixer and grind quite fine using sufficient water to make the dosa batter.

5. Pour and spread evenly onto a dosa tava with a ladle using gingelly oil to make the dosa.

6. Serve hot with coconut or tomato chutney, or with any other suitable side dish.

Previous  Next  Home

How you can participate...


Enter your email ID and get updates...