|Serves||Preparation Time||Cooking Time|
|4 People||30 Minutes||10 Minutes|
- 3 cups idli rice(a special rice available in the Indian stores for making idli and dosas)
- 1 cup whole white urad dal(split black gram)
- 2 tsp (teaspoon) fenugreek seeds
- Water for soaking
- 1/3 cup whole green gram
- 1/3 cup whole black gram(urad)
- 1/3 cup white chick peas(chole)
- Water for soaking
- 1 cup mixed sprouts
- 3 cups idli rice
- 1 cup whole white urad dal
- 1 tsp cumin seeds
- 1 garlic pod, peeled or unpeeled
- ½ an inch ginger piece
- 2 to 3 green chilies
- Salt to taste
For coriander mixed sprout dosa:
- 1 cup coriander, finely chopped
- 4 tsp oil, For the seasoning
- 1 small onion, finely chopped
- ½ tsp cumin seeds
- 1 green chill, finely chopped
- 1 tbsp (tablespoon) coriander, finely chopped
To Make Idli Dosa Batter
Soak idli rice in water. Let the water completely immerse the rice. Allow it to soak for about 6 hours.
Simultaneously, soak the urad dal and fenugreek in water in a similar fashion, so that the dal immerses completely in water. Let it also soak for about 6 hours.
Grind the urad dal into a fine smooth batter. While grinding, use the water used for soaking to make it into a smooth and fluffy batter.
Pour this batter into a large container(Large enough to allow the batter to ferment and increase in its volume)
Grind the rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter. Do not add too much batter else it will become too watery. You can grind the rice in batches for better smoothness.
Combine the urad and rice batter, add salt to taste and set aside for overnight or at least 12 hours until the batter ferments. Once fermented, the batter will rise in volume.
Sort the whole grams to remove stones.
Wash and then soak in water for 6-8 hours or overnight.
After soaking, wash the moong again and drain the Water.
Then, hang the soaked moong in a moist cloth for 10-12 hours (depending on the climate).
Allow the sprouts to come out of the muslin cloth. Sprinkle water frequently if the cloth becomes dry.
If you see short shoots coming out, your sprouts are ready to use.
To make mix sprouts coriander dosa
First grind sprouts along with idli-dosa batter, cumin seeds, garlic, ginger and green chilies, coriander along with a little water. Don’t add too much water to prevent it from becoming runny.
Pour it into a mixing bowl, add salt and mix.(Remember, your idli-dosa batter already has some salt added to it, add accordingly)
Place a griddle / non-stick tawa on medium heat.
When it is hot enough, pour a ladle of batter and swirl in a circular motion to spread it out like a dosa. Drizzle a little oil around the dosa.
Spread some of the seasonings on the top. The wet surface will help it to stick. If required add a little oil over the onions.
When the bottom of the dosa lifts off the pan easily, flip over to other side and cook for a minute.
Turn it again, fold in half and turn off the heat.
Serve hot with a dip or sauce or chutney of your liking.
Repeat the process for making the other dosas.
Serving Size 50.9g
|Calories||145||Calories from Fat||50|
|Total Fat||5.3g 8%||Saturated Fat||0.1g 0%|
|Trans Fat||0.0g||Sodium||190mg 8%|
|Potassium||58mg 2%||Total Carbohydrates||14.0g 5%|
|Dietary Fiber||0.5g 2%||Sugars||0.9g|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.