• 1 cup parboiled rice (or use 50:50 parboiled and raw (medium grained) rice)
• 1/2 cup Sprouted Moong Beans (see how to sprout Moong beans) (I sometimes add 1 cup too for more nutrition)
• 1 tsp Fenugreek seeds
• 1 inch thinly sliced ginger
• 2-3 green chillies, thinly sliced
• 1 onion, chopped finely (optional)
• 1 tsp cumin seeds
• few sprigs of curry leaves
• few sprigs of cilantro (optional)
• salt to taste

Soak the rice and fenugreek together in some water for at least 2 hours.Then grind it along with the sprouts, chilli, ginger and cumin seeds.

into a smooth paste. see those bubbles? They are thanks to the sprouts. Add salt to taste.

Heat a iron skillet or non stick pan and grease it lightly with oil. Pour a ladle of this mixture on to the pan.

Spread it in a circle – make it as thin as you like. Mine is a square pan hence the weird shape! Drizzle it lightly with vegetable oil along the sides.

Sprouted Moong Dal Dosa Recipe

Add the chopped onion, curry leaves and cilantro. The wet surface will help it to stick.

Turn to the other side after 2- 3 minutes of cooking.

Serve warm with accompaniment of your choice. It went very well with peanut cilantro chutney and sambar.

by Pak101.com (few years ago!) / 1040 views