Masala Sprouted Lentil Dosa Recipe

About this recipe

Masala Sprouted Lentil Dosa is a nutritious and flavorful Indian breakfast dish, perfect for fitness enthusiasts looking to maintain a balanced diet. Made with a batter of sprouted lentils and rice, this dosa is stuffed with a mildly spiced vegetable filling, offering a delightful combination of crispiness and savory goodness. The dish is rich in plant-based protein, fiber, and essential nutrients, making it a wholesome start to your day. Balanced with moderate heat from spices like green chilies and garam masala, it is complemented with a side of cooling coconut chutney or tangy tomato chutney for an authentic culinary experience.

Ingredients

• - Sprouted Mung Beans
• 1 kg Rice
• 250 g Carrot
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Onion
• loose Ginger
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the sprouted green moong dal and rice thoroughly, and soak them together for 4-6 hours. Drain and grind into a smooth batter with a little water. Add salt to taste and let it rest for 30 minutes.
2. 2. Heat 1/2 tablespoon oil in a pan. Add cumin seeds and let them splutter. Add grated ginger, green chilies, and onions, and sauté until translucent.
3. 3. Add chopped tomatoes, grated carrot, and cabbage to the pan. Sprinkle turmeric powder, garam masala, and salt. Cook for 5-7 minutes until the vegetables are tender. Garnish with coriander leaves and set aside.
4. 4. Heat a non-stick tawa or dosa pan on medium heat. Grease it lightly with oil. Pour a ladleful of batter onto the pan and spread it into a thin circle.
5. 5. Cook the dosa until the edges start to lift and the bottom is golden and crisp. Place a spoonful of the prepared vegetable filling on one side of the dosa and fold it over.
6. 6. Repeat with the remaining batter and filling to make more dosas. Serve hot with coconut chutney or tomato chutney.

Frequently asked questions

Why do the sprouted mung beans and rice need to be soaked before grinding?

Soaking the sprouted mung beans and rice softens them, making it easier to grind into a smooth batter. This step also helps activate enzymes in the grains, improving digestibility and enhancing the dosa's texture when cooked.

What role does mustard oil play in this recipe, and can it be substituted?

Mustard oil adds a distinct, slightly pungent flavor that complements the spices and vegetables in the filling. If mustard oil is unavailable, you can substitute it with neutral oils like sunflower or peanut oil, but the dish may lose some of its authentic character.

How can I adjust the spice level of the dosa filling?

To adjust the spice level, increase or decrease the amount of green chilies used in the filling. You can also sprinkle some red chili powder for extra heat or omit the chilies entirely for a milder version.

How do I know when the dosa is ready to flip or fold?

The dosa is ready when the edges start to lift naturally, and the bottom turns golden and crisp. Avoid flipping it entirely; instead, fold it over the filling once the batter is cooked through and the dosa is crisp.

What is the best way to store leftover batter or cooked dosas?

Leftover batter can be stored in an airtight container in the refrigerator for up to 2 days. Cooked dosas are best enjoyed fresh, but if needed, they can be stored in a covered container for a day and reheated on a tawa to restore some crispness.