Sprouted Moongdal & Barley Masala Dosa
in Breakfast, Diabetic menu on Tuesday, October 25, 2011
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2cups Sprouted whole moongdal
1cup Barley
2nos Green chillies (chopped)
1inch Ginger (chopped)
2tbsp Coriander leaves
Salt
For Masala:
2nos Potatoes (cooked&cubed)
1/4cup Green peas
1no Onion (chopped)
2nos Green chillies (chopped)
1/4tsp Turmeric powder
1/4tsp Cumin seeds+mustard seeds
1tbsp Coriander leaves (chopped)
Salt
Oil
Soak the barley for atleast 4hours separately with enough water...meanwhile prepare the masala, heat enough oil and let splutters the mustard seeds and cumin seeds, add immediately the chopped onions and chopped green chillies, stir until the onions turns transculent..add the green peas to the onions and saute everything with turmeric powder and salt in simmer until the peas get half cooked, add immediately the cooked and cubed potatoes and cook everything in simmer until the masala gets well cooked, add finally the chopped coriander leaves and put off the stove..
Now coming to the dosa batter, grind the sprouted moongdal and soaked barley together with salt, green chillies, chopped ginger and coriander leaves as bit coarse batter..Heat a nonstick pan...pour a ladle of this sprouted moongdal & barley batter, drizzle the oil and cook on both sides until the dosa get well cooked..place the potato and peas masala inside the cooked dosa as much as u desire and roll them..
Serve immediately with coconut chutney..
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This entry was posted on Tuesday, October 25, 2011 at 1:06 AM and is filed under Breakfast, Diabetic menu. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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