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.