When we are in planning to start our keto or low carb diet, I was breaking my head for Indianized recipes that can stop my cravings and helps our hunger pranks. Thanks to my amma for her research and list of weight loss recipes that she tweaked and twisted for me. I have little modified this as per our needs and taste. Our phone conversation time extended to another 1 hour by discussing the recipes and its modifications. Thats we how i have ended up with bunch of old but little modified recipes which will be included in our diet.

Sprouting is a process of germinating seeds which can be consumed either cooked or raw. Moong dal sprouts are low in calories, have fiber and B vitamins, and deliver a boost of vitamins C and K. As you know losing weight is largely a matter of eating fewer calories than you expend, there is nothing better than the sprouted moong dal salad (mung bean salad). The high-fibre, nutrient-dense salad is a source of healthy calories and is easy to prepare.

• Soak time – 1 hour (optional)
• Sprouted time – 1 or 2 days
• Prep time – 10 mins
• Cook time – 5 mins
• Serves – 2

Ingredients needed:

• Sprouted whole green moong dal – 1  cup
• Green chili – 2
• Ginger – 1-inch piece
• Salt to taste
• Hing – 1/2 tsp
• Chili powder (Optional)
• Coriander leaves (Optional)
• Mint leaves (Optional)
• Garlic (Optional)

Method:

1. Sprouting:

• Wash the green whole moong dal thoroughly under running water.
• Wrap it in a piece of cotton cloth or muslin cloth; Sprinkle water on it and hang it or just spread across the plate
• Once the white tails are popped out, moong dal sprouts are ready. You can refrigerate it and use whenever needed

Do you want to know the entire sprouting process in Tamil with English subtitles?   Please do watch this video.

2. Grinding:

• When you are ready to make the dosa, soak the sprouted dal in water for 30 mins to bring it to the room temperature and then drain the water. You can also use this water to grind.
• Grind it along with green chili, ginger and salt
• Add water as needed to the perfect consistency.
• If needed you can add some red chili powder  to it. But I love to have it with just green chili.
• Batter is ready now. Some people want to ferment it before making dosas. I tried doing it, but I did not like the taste of it. Without fermentation, fresh batter tastes so good and flavorful. So the choice is yours.
• Heat dosa pan and pour a batter using tablespoons. Spread carefully to a small sized dosa. Don’t make it too big or too thin. You will not be able to flip it. So I prefer to have it small sized thick dosa.
• Sprinkle ghee around the dosa and let it cook until you get nice golden color. Flip and cook other side too.

Eat them hot. This dosa does not require any side dishes or chutney. But if you prefer you can have it with coconut chutney. Just grind coconut, green chili, ginger, a tsp of roasted gram(optional) and salt. Don’t forget to do tadka/tempering using coconut oil, mustard and curry leaves.

Notes:

• Sprouting time differs as it depends on the climatic conditions where you live.
• Also, the length of the sprout -white tail is totally your choice. Even 1/2 an inch of the sprout tail is good and nutritious.
• Fermentation is not required according to me.

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Check out this our traditional healthy recipes: