Moong Sprouts Dosa

  • Meal Time
  • Meal Type
  • Cuisine
    • Lunch
    • Veg
    • South Indian


1/2 cup Sprouted Moong (Whole Green Gram)
2 tbsp Rice Flour (Chawal ka Atta)
Salt to taste

For The Stuffing:
1 tsp Oil
1/4 tsp Mustard Seeds (Rai/Sarson)
2 Curry Leaves (Kadi Patta)
Pinch of Turmeric Powder (Haldi)
Pinch of Asafoetida (Hing)
1/4 cup boiled, peeled and mashed Potatoes
1 tbsp grated Carrot
1/4 cup finely chopped Tomatoes
1 tbsp grated Beetroot
1 tbsp grated Cabbage
1 tbsp finely chopped Onions
1/2 tbsp grated fresh Coconut
1 tbsp chopped Coriander (Dhania)
1/2 tsp Chaat Masala
Salt to taste

Other Ingredients:
1.25 tsp Oil for greasing and cooking


1. Combine all the ingredients along with 1/2 cup of water and blend in a mixer to a smooth paste. Keep aside to ferment for 15 minutes.

For the stuffing:
1. Heat the oil in a broad non-stick pan and add the mustard seeds, curry leaves and turmeric powder.
2. When the mustard seeds crackle, add the asafoetida and add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes.
3. Divide the stuffing mixture into 2 equal portions and keep aside.

1. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
2. Pour a ladleful of the batter on the tava and spread it evenly in a circular motion to make 120 mm.
3. Smear ½ tsp of oil around the edges and cook on a medium flame till the dosa turns light brown in colour.
4. Spread one portion of the filling evenly over the dosa.
5. When the lower side of the dosa is lightly browned, fold it over. Serve lukewarm with coconut chutney.

Serving Size

2 Moong Sprouts Dosa