Sprouted Green Gram Dosai - Pesarattu

Sprouts - Soak Green gram in a bowl for 6 hours and drain the water. Now close the bowl for 36 hours, by then new shoots should have come out.

Wash the bean sprouts thoroughly either changing the water in the bowl for cleaning or under running water that there isn't bacteria stay down. Or, after soaking transfer the grams to a cloth and tie the cloth with a knot and hang it, spray water once in a while.

If you are grinding the batter on the next day morning, soak rice, soyabeans and peanuts the night before grinding.

Soaking of peanuts and soyabeans doesn't need an overnight, 4 hours is enough . This is a breakfast recipe so it not feasible to soak in the early hours.

The next day morning, in a blender grind the sprouted beans, soya beans, peanuts, rice along with ginger, salt, chilies, asafoetida and turmeric powder to a fine paste by adding required water.

This batter should have a dosa batter consistency, adjust the flow by adding required water.

Heat up the griddle, to know the exact time to spread, just sprinkle some water, it should evaporate immediately, at this stage spread the batter with a ladle and swirl oil or ghee.

Flip the dosai when the bottom gets cooked. Remove from tava when both sides are cooked just like dosai.