When we prefer to go for a full fledged dinner, it means the family wants Idli / Dosa. Almost always the fridge houses a box of batter that can be made into either of the two based on when it was ground. But on those rare occasions when I do run out of batter [read-when I forget to soak the rice and urad dal], I turn to instant dosas that need no fermentation. But sometimes, I also make dosas that need no fermentation yet need to grind the batter’ kinda dosas
This dosa is ‘sort of’ instant if you have the sprouts ready. Sprouting is no rocket science and if you have some at hand, then try this nutritious dish.
This post is for Blogging Marathon #7, Week 1 ,Day 1, and the theme I have chosen for this week is Vegetarian Dinners.
Sprouted Green Gram– 1 1/2 cups
Urad Dal- 1/2 cup
Salt to taste
Soak the urad dal for 3-4 hours
Drain the urad dal and grind to a smooth batter adding as little water as possible. Remove onto a big vessel.Grind the sprouts to a smooth batter adding very little water.Mix this with the ground urad dal batter
Add salt and mix well.Keep aside for 15 minutes [optional] and during that time you can prepare a side dish of your choice 🙂
Make Dosas and serve hot with a a chutney of your choice.
We had this with a simple tomato onion chutney.
- To up the spice quotient,add a few green/ red chilies, ginger while grinding the sprouts.
- You can also add finely chopped onions to the batter and prepare the dosas.
- I added grated carrot and finely chopped coriander leaves when I made it the second time and the kids liked it.
- Store the left over batter in the fridge and try to use within two days. After that the batter gets a slight bitter taste.