Sprouts & Onion Dosa with Tomato chutney

We make lentil sprouts at home as a practice at least once a week, and include it in salads, chaats or eat it plain salted. One day I made this dosa out of them, and they came out really crispy and yummy. I also added onions and drumstick leaves for extra taste. Drumstick leaves are supposed to be a great storehouse of iron.. so here goes a really power packed breakfast recipe..

Ingredients :
  • Sprouted Moong Dal - 2 Cups
  • Rice soaked in water for around 2 hours - 1 cup
  • Drumstick leaves washed and dried - 1/4th cup
  • Chopped onions - 1/2 cup
  • One half inch ginger piece
  • Red chillies - 5 or 6
  • Curry leaves - 8 or 9
  • Hing - 1 tsp
  • Salt to taste
  • Oil for making dosas
Method :
  • Grind together moong dal sprouts, soaked rice, ginger, red chillies, curry leaves, salt and hing into a coarse batter adding water little by little, the resultant batter should not be too runny, nor should it be too thick.
  • Heat a tawa and temper the tawa with a little oil.
  • Pour the dosa batter and make dosa on the tawa, sprinkle chopped onions and drumstick leaves on top.
  • When the dosa turns crisp & brown, just turn it once, and put on a plate.
  • Serve hot with chutney of your choice. Goes best with tomato chutney.

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