Sprouting grains increases many of the grains' key nutrients including Vitamin B, Vitamin C, folate, fibre and essential amino acids which are lacking in the milled grains and pulses. Pesarattu is generally made using the split/whole moong by soaking and grinding. I used the sprouted green gram and moth beans (matki) and made this nutritious pesarattu dosa.
- 2 Cups Green gram Sprouts
- 2 Cups Kodo Millet
- 7 Red Chillies
- Big piece of Ginger
- 1/2 Tsp Asafoetida Powder
- 2 Tsp Salt
- 2 Springs of Curry Leaves
- Soak the millet for 3 hours.
- First grind chillies, ginger, salt and asafoetida coarsely.
- Add drained millet and grind to a smooth batter using 1/2 Cup of water. Remove and transfer it to a vessel.
- Grind the sprouts with half cup water to a smooth batter.
- Now mix this with the millet batter give a good mix.
- Allow it to sit for an hour.
- Heat a dosa tawa and make dosa and cook with oil on medium heat. Once the bottom layer turns crisp, flip and cook the other side.
- When done remove and serve with Chutney.
1. I used sprouts made out of green gram and moth beans. Moong sprouts can alone be used for this.
2. The batter can be fermented longer upto 3 hours before making dosas.
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