Sprouted Kala Channa & Oats Dosa
in Breakfast, Diabetic menu, Dinner, Sprouts on Friday, April 20, 2012
My experience making foods with home made sprouts goes this time to a healthy, nutritious and delicious crispy dosas, this crispy dosa goes for our usual way of making batter and u have to leave them for fermentation overnite, the next day the batter is ready to make these crispy healthy dosas...I have added some rolled oats to make this batter to turn them even more healthier, this dosas suits prefectly for any ages..Simple, healthy dosas which turn out really super crispy and i served this dosa along with spicy coconut chutney and both together works out wonder and we had a healthy dinner yesterday...
1+1/2cups Sprouted kala channa
1+1/2cups Brown rice
1/2cup Parboiled rice
1/2cup Rolled oats
1+1/2cups Sprouted kala channa
1+1/2cups Brown rice
1/2cup Parboiled rice
1/2cup Rolled oats
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, soak the rolled oats for an hour...Grind the soaked urad dal and fenugreek seeds as a smooth paste, grind again the sprouted chickpeas along with soaked brown ricesoaked oats 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 kala channa batter, spread them as dosa, drizzle few drops of oil..Cook on both sides until they get well cooked..Serve hot with spicy coconut chutney..
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, soak the rolled oats for an hour...Grind the soaked urad dal and fenugreek seeds as a smooth paste, grind again the sprouted chickpeas along with soaked brown ricesoaked oats 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 kala channa batter, spread them as dosa, drizzle few drops of oil..Cook on both sides until they get well cooked..Serve hot with spicy coconut chutney..
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