Sprouted Green Gram Dosa
This sprouted green gram dosa is a healthy, protein-packed South Indian breakfast. Sprouting the gram adds extra nutrition to a perfectly crisp, golden dosa.
I make this sprouted green gram dosa when I want a breakfast that actually keeps me full until lunch. Pesarattu is a classic, but taking the extra time to sprout the green gram completely changes the nutritional profile and makes it lighter to digest.The secret to getting a crisp edge rather than a dense, heavy pancake is managing the moisture. When you grind the soaked ingredients, you have to resist the urge to add water right away. Pulse it first with just the moisture from the soaked rice and sprouted gram. You want a smooth, pourable batter that isn't too runny, or it will refuse to spread on the tawa. Cooking it on medium heat with a little ghee gives it that beautiful golden crust.
You need to plan ahead for the soaking and sprouting, but once the batter is ready, it cooks in minutes. Serve it hot right off the tawa with a spicy ginger or coconut chutney
Instructions
- Soak the green gram, leaving it in plenty of water for 12 hours.
- Sprout the green gram, tying the drained lentils in a muslin cloth to rest for 12 hours.
- Load the mixer jar, adding the soaked parboiled rice, chillies, ginger, salt, cumin, turmeric and asafoetida.
- Grind the batter, adding the sprouted green gram and pulsing without any extra water.
- Check the consistency, transferring to a bowl and mixing until smooth and pourable but not runny.
- Heat the tawa on medium, dropping a ladle of batter and spreading it evenly in a circle.
- Roast the first side, applying ghee around the edges for 2 to 3 minutes until golden and lifting easily.
- Flip the dosa, roasting the other side for 1 to 2 minutes until perfectly cooked.
- Serve the dosa hot, pairing it with your favourite chutney.
Notes
Be very careful not to add extra water when initially grinding the batter. The moisture from the soaked rice and sprouts is usually enough to get it started.
If the batter becomes too runny, it will be difficult to spread evenly on the tawa and will not crisp up properly.
