Dosa Batter in 1 MINUTE | Healthy Green Sprouts Dosa | इंस्टेंट मूंग स्प्राउट्स दोसा | Sanjyot Keer

By Your Food Lab · 15 min

Ingredients

Instructions

1. Soak 1 cup (about 180–200 grams) of whole green moong dal in water for 6–7 hours, drain, wrap it in a muslin cloth and keep it covered in a warm place for a day until it sprouts, yielding about 2 cups of sprouts. Market-bought sprouts can be used instead.
2. Blend the batter ingredients in a mixer grinder with very little water to a thick dosa consistency.
3. Heat the tawa until hot, then sprinkle a little water: it should sizzle and evaporate slowly.
4. For plain dosa, pour a ladle of batter onto the tawa and spread it thin, set the flame to medium and let the surface set, add ghee as needed, and cook over medium to low heat until crisp from the bottom. Fold and serve hot.
5. For paneer podi dosa, pour a ladle of batter and spread it thick like an uthappam, top with grated paneer and a generous amount of milagai podi, add ghee, and cook over medium to low heat until crisp from the bottom, then remove and serve.
6. For vegetable dosa, finely chop the cabbage, capsicum, carrot, ginger and green chilli in a chopper, transfer to a bowl and mix with the grated paneer without any salt.
7. Pour a ladle of batter onto the tawa, spread it into a dosa, spread the vegetable topping evenly on top and press gently.
8. Add fresh coriander, salt, black pepper and ghee on top, and cook over medium heat until light golden brown from the bottom. Flip and cook 2–3 minutes more until the vegetables are cooked.
9. Flip again, roll, transfer to a board and cut into pieces. Serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

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