Cooking web notes

My regular readers know that i usually used to prepare my sprouts at home atleast twice or thrice a month..This time i have prepared a dosa batter with sprouted chickpeas and brown rice..Yes am trying to use more brown rice in my dishes and using less the usual white rice..Before few months back, i tried out a batter just with chickpeas, rice and urad dal at home,we liked it, so finally i thought of making the same batter with brown rice and sprouted chickpeas this time and prepared oil-less dosas using non stick pan..This dosas turned out truly fabulous, crispy at the same time,they were super nutritious too..We enjoyed this crispy dosa with spicy coconut chutney, both together turned out our dinner awesome and we loved it.



2cups Sprouted Chickpeas
1+1/2cups Brown rice
1/2cup Parboiled rice
1cup Urad dal
1/2tsp Fenugreek seeds
Salt

Soak the brown rice and parboiled rice together for 4hours, wash and soak the urad dal and fenugreek seeds alone for 4hours too...Grind the soaked urad dal and fenugreek seeds as a smooth paste, grind again the sprouted chickpeas along with soaked brown rice and par boiled rice with water until bit coarse paste..Mix the smooth urad dal batter along with bit coarse chickpeas-rice batter with enough salt..Let them sit a nite for fermentation..

Heat a non stick pan, pour a ladle of this sprouted chickpeas batter, spread them as dosa..Cook on both sides until they get well cooked..Serve hot with spicy coconut chutney..