MUNG BEAN (GREEN GRAM) DOSA

Those grams of green…want to eat them raw or cooked, sprouted or unsprouted, dash them on desserts or sip on soup? Take your pick. While there are endless choices, we at Sarapaaka, offer you a recipe where Green Gram or Mung Bean is used raw but soaked (wanna sprout…go ahead) and then ground to a batter with other ingredients listed right below in the recipe to make a delicious dish called Dosa!. A super healthy wholesome recipe without pinching your purse. Ask for more…did you?

Dish type: South Indian Breakfast Variety Hesarukaalu Dose 1 copy

Preparation time: 5 min

Soaking time:  5 hours

Grinding time: 10 min

Fermenting time: not required

Yield: 1 litre (approx.)

Ingredients

Mung bean                  250 gms (sprouted mung beans are also fine)

Rice                             1 fistful

Coriander seeds          1 tsp

Cumin seeds                ½ tsp

Green chilly                 1 or 2 nos.

White chilly                 4 nos. (grown in North Karnataka)

Ginger                         1” piece

Salt                              1 tsp approx.

Coriander leaves         1 cup

Directions

Soak rice and green gram in water together for 5 hours.

Grind both along with all other ingredients (except salt and coriander leaves) in grinder or mixie.

Keep adding little quantities of water and stir the batter at intervals. Lesser water is better to get smoother batter.

The batter keeps sticking to the sides of the grinder/mixie. Keep clearing the sides off the batter by pushing the batter towards the centre.

Let the grinding continue till the texture of batter becomes smooth.

Transfer it to a vessel. This batter will be quite thick since only small quantities of water will be used for grinding. Add required quantity of water to get the correct consistency of batter.

Now add salt and thoroughly washed and chopped fresh coriander leaves. Mix well.

Mung Bean Dosa Batter is now ready.

To prepare dosa, heat a non stick pan/tava. Sprinkle little water on the tava and let it evaporate. Now pour a ladleful of batter on the tava in a circular pattern starting outwards and filling it towards inside of the circle. Pour ½ a tsp of oil or ghee all around the batter and on top. Cover with a lid for a minute or so. Remove the lid. When the batter looks cooked and the edges are turning crisp and brown, flip upside down to cook the other side. Let it cook for a few seconds. Now transfer it to a plate.

Mung Bean Dosa is ready. Preferred side dish: Coconut chutney

Also view in this website Recipe for “Plain Dosa” “Curd Dosa” and “Neeru Dosa

Chefs’Chat

Fine chopped onions, dil, grated carrot may also be added to the batter for added nutrition and taste.

Health Tip: Follow this simple remedy for high blood pressure.

Boil water in a bowl first thing in the morning. Put 2 to 3 tbsps of mung bean in it. Switch off the flame. Let it stand till it is cool enough to drink. Drain the water and drink it. Repeat this 2 or 3 times a day by adding boiling water to the same mung beans. In the evening, consume the broth and the beans.

 

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