Sprouted Green Gram Dosa

To make the chutney: Blend grated coconut, green chillies, onions, and salt to taste to a fine paste. To make the tempering, heat the oil in a small saucepan and add mustard seeds. Once the seeds splutter and crackle, add the curry leaves

Stir this into the freshly ground chutney. Keep aside until the dosas are ready.

To make the dosas: To make the sprouts: Soak 1 ½ cups moong dal in plenty of water for about 2 hours and then drain. Keep it covered in a wet muslin cloth and let sprout for 6 to 8 hours.

Blend the sprouted green gram with green chillies, ginger and jeera to a fine paste, adding very little water. Do not add too much water as then the batter becomes too runny.

Remove to a bowl and add the rice flour to make a thick pouring consistency batter. Add salt to taste and mix well. Adjust consistency.

Heat a large iron or non-stick griddle and when hot, sprinkle water over it. Take a large ladle of the batter and gently spread the dosa, starting from the middle to the edges, making it not too thin and not too thick.

Drizzle some oil over it and when cooked on one side, flip and cook on the other side until the dosa is fully cooked on both sides. If you want a crispy dosa, roast it for a longer time.

Remove to a serving plate. Continue with the rest of the batter. Serve hot, healthy, sprouted green dosa with coconut chutney or your favorite dip!