This is the very first time I tried making sprouts dosa (crepe), since I started sprouting. I’ve been experimenting different dishes like dals, curries, stir fries and so on. It took me a while to try dosa, since I wasn’t sure how this would turn out. Dosa batter needs to be somewhat sticky and crispy. You don’t want it to fall apart and you don’t want it limp. So that’s the challenge with sprouts.
Batter
Because sprouts by themselves would not make a great dosa, I had to do some research on what I could add to the batter. My mom suggested I add chickpea and rice flour to solve this problem. I liked the idea. I wanted to make these more nutritious in order to have a great breakfast recipe, so I decided to add oats and flax seeds. My next challenge was to get the right proportions for each of these ingredients. I did end up tearing a few dosas before I got the quantities right. 🙂
Spices
Just like pesarattu, the main spices that bring in the kick for sprouts dosa are ginger and green chili peppers. I love hot, spicy food. Over the years I seem to be adding more peppers since my palette is getting more used to it. I promised myself I’ll cut down on the peppers, if I ever experience heartburn! Having said that, the amount of peppers I have used in this recipe is what I think, can be handled by most folks.
Sprouting
Lastly, I do want to mention briefly about how I sprout. This might sound somewhat repetitive, but a lot of my friends think sprouting is a big deal. They’d rather buy sprouts at the grocery, than doing it themselves. It is so easy to sprout, it’s a no-brainer! All you need is a sprouting jar. You’ll have great sprouts in 48 hours and they will stay good in the refrigerator for at least a week.
Sprouting Jar
Health benefits from sprouts is from the result of catching the sprouts during the germinating process. This germinating process breaks down some of the starch, which makes the percentage of nutrients higher. It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body. Oats and flax seeds are great for heart health.
Check out some of our other delicious sprouts recipes:
- Sautéed Sprouts and Vegetables
- Spicy-Tangy Carrot Sprouts Salad
- Green Mung Sprouts Curry
- Stir Fry Sprouts And Vegetables
- Easy Mung Sprouts Masala
Also check out some of our delicious South Indian breakfast recipes:
- Delicious Veggie Poha Upma
- Cracked Wheat Vegetable Upma
- Vermicelli Upma
- Pesarattu-Green Mung Crepe
- No Ferment Cabbage-Onion Dosa
- Vegetable Uthappam
- Plain & Veggie Multigrain Idli
- Multigrain Dosa
- Uppudupindi
- Cracked Wheat Vegetable Idli
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Wholesome, Spicy, Sprouts Dosa
Ingredients
- 2 Cups Mung Sprouts
- 1 Tablespoon Ginger
- 3 Peppers Green Chili Pepper - Or to taste
- 1 Tablespoon Rice Flour
- 1 Tablespoon Chickpea Flour
- 1 Tablespoon Flaxseeds
- 2 Tablespoons Oats
- 1/2 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Olive Oil
- 3 Cups Filtered water
Instructions
- Make sure you have the following items ready, before you start blending: 1) 2 cups mung sprouts 2) 1 tablespoon fresh ginger 3) 3 medium sized chili peppers, cut to small pieces 4) 1 tablespoon rice flour 5) 1 Tablespoon chickpea flour 6) 1 Tablespoon flax seeds 7) Two tablespoons oats and 8) Salt to taste.
- Add ginger and chili peppers to a blender jar and blend to coarse paste. Now add rest of the ingredients, water and blend to an almost fine batter. Tip: add water in stages as the blending progresses.
- Transfer batter to a container and set aside.
- To cook dosa (crepe), set pan on a stove top at medium flame. Transfer some batter to another container, add water as needed, mix well, pour on to pan. Add a few drops of oil and spread it. Cook for a couple of minutes, flip over, and cook for 30 seconds. You can add cumin and onions for extra flavor (see video below).
- Serve hot with fresh Guacamole and Coconut Tomato Chutney.
