Mixed Sprouts Coriander Dosa With Idli Dosa Batter
Mixed Sprouts Coriander Dosa With Idli Dosa Batter is a uniquely tasty variety of Dosa. Dosas are an integral part of South Indian breakfasts. There are myriad varieties of dosas and I keep experimenting with them. This Mixed Sprouts Dosa is the latest favourite at home especially the twist with coriander. As it is well known that sprouts are super foods and a powerhouse for nutrition as they are packed with proteins, vitamins, essential fatty acids. Once you have idli-dosa batter and sprouts ready, you can make this super nutritious breakfast in no time. This recipe uses sprouted whole green gram (moong), whole black gram whole (urad) and white chick peas (kabuli chana). Serve these dosas with Chana Dal Chutney or Andhra Gongura Pachadi for a zesty South Indian breakfast.
Here are few more dosa varieties to try
10 M
20 M
30 M
6 Servings
Ingredients
-
To grind
- 1 cup Mixed Sprouts
- 1 cup Idli Dosa Batter
- 1 teaspoon Cumin (Jeera) seeds
- 1 clove Garlic , peeled or unpeeled
- 1/2 inch Ginger
- 2 Green Chillies
- Salt , as needed For coriander mixed sprout dosa
- 1 cup Coriander (Dhania) Leaves , chopped For the seasoning: (Optional)
- 1 Onion , finely chopped
- 1/2 teaspoon Cumin (Jeera) seeds
- 1 Green Chilli , finely chopped
- 1 Tablespoon Coriander (Dhania) Leaves , finely chopped
- Curry leaves , few, finely chopped
How to make Mixed Sprouts Coriander Dosa With Idli Dosa Batter
To begin making the Mixed Sprouts Coriander Dosa With Idli Dosa Batter, first grind spouts along with idly-dosa batter, cumin seeds, garlic, ginger and green chillies along with a little water. Don't add too much water or the batter will turn runny.
Pour it into a mixing bowl, add salt and mix.
Place a griddle on a medium heat. When it is hot enough, pour a ladle of batter and swirl in circular motion to spread it out like a dosa. Drizzle a little oil around the dosa. Spread some of the seasoning on the top. The wet surface will help it to stick. If required add a little oil over the onions.
When the bottom of the dosa seems done, and lifts off the pan easily, flip over to other side and cook for a minute. Turn it again, fold in half and take off the heat.
Repeat the process to make required number of dosas.
Add generous amounts of chopped coriander to the above batter and grind once again.
Make dosas with this batter following the same process as above. Serve these dosas with Chana Dal Chutney or Andhra Gongura Pachadi for a zesty South Indian breakfast.
Padma Veeranki
Padma is the voice behind MasalaKorb. She is a Biochemist by education and a full time blogger by passion. Her favorite quote “...no one is born a great cook, one learns by doing it” ― Julia Child.She loved travelling around the globe and exploring different cuisines. Her style is confined mostly to simple home cooking methods that are local and seasonal and keeping with authenticity. At Masalakorb you will discover recipes of Indian food with aromatic spices and herbs. It is her honest attempt to pen wonderful trivia through her posts and walk you through even the most basic recipes required in achieving that glorious Indian food that you have been craving for.
