Bean Sprouts Dosa or Doe-say or Doe-se is highly nutritious, from the benefits of sprouts! A typical south Indian breakfast with a make over.
Benefits of Bean Sprouts
They are a good source of proteins, Vitamin C and folic acid. Low in Carbohydrates and rich in fiber as well and Good for gut health. According to Ayurveda Moong helps in cooling the body, eating them as sprouts helps in maintaining this!
It is been said Bean Sprouts have antioxidant, antimicrobial and antifungal properties, Improves metabolism, moisturize the skin, reduces inflammation, and reduces high blood pressure.
Is eating Bean sprouts harmful?
Well, not exactly studies have shown that it is associated with food poisoning! So, how to prevent that, as we always do all veggies should be thoroughly washed before use.
If you are worried you can avoid eating it raw, but can be used by Sautéing, steaming, boiling, frying as we do in lot of Asian dishes!
This post is for Blogging Marathon started by valli, for Group 2 Day 1, I chose to do Fermented recipes… here I am with my first one. Bean Sprouts in my Dosa batter!
Why Bean sprouts Dosa?
As you all know Bean Sprouts are rich in lots of good things, they are not a favourite in my house, My kids don’t mind it with noodles but adding them on salads they don’t want to eat it. I always try to use it in different ways so that they eat these sprouts and will not know that they have not eaten it :).
Any South Indian wouldn’t say no to Dosas right ?, so why not use them here and the kids wouldn’t know, The taste was a bit different, from our usual Dosa batter! Thus came the Bean Sprouts Dosa into existence!
Queries and Questions asked! Mum has answers always ” You know your mum gives you good food and she changes some ingredients which are more beneficial for you as you are growing up kids etc.., ” but never tell what’s in it! Until they start eating them!
A small lecture, and that’s it all well settled, and they totally fall for it. Well, anyway I haven’t done anything wrong right ? I just want them to eat good food. What’s wrong in having Bean Sprouts in Dosa batter!
Bean Sprouts Dosa
I have used 2 types of Rice here, but If you don’t find that rice you can either skip that or add equal quantity of Dosa rice or Ordinary Sona Masoori rice!
BEANS SPROUTS DOSA
4 Cups Sona Masoori / Raw rice/ Dosa Rice
1 Cup Kusabalakki / Par boiled Rice (optional see notes)
1 tbsp Methi seeds
1/2 Cup Urad dal
2 to 3 Cups Bean sprouts ( around 150 to 200grms)
1 and 1/2 tsp Salt
Wash at least twice and Soak both Sona Masoori and Par boiled rice and Methi seeds together for 5 to 6 hrs.
Wash at least twice and Soak Urad Dal separately for at least 5 to 6 hours.
Using a Grinder or a heavy duty Mixer, Grind rice and methi seeds first, while grinding add washed and drained Bean sprouts with it into a smooth batter, while grinding add 1/4 of water at intervals so that grinder doesn’t get heated up ( check notes).
Take out the finely ground rice batter and put the soaked urad dal draining out the water and start grinding it into a smooth paste, add a tbsp of water every now and then, The batter will become so soft and you will find that when you take it in hand it doesn’t stick to your hand.
So now both the batter is ready. Mix them together add salt and leave it to ferment for at least 8 hours.
Once the batter is fermented add water to make it into dosa / pancake consistency, so you can make Dosa!
Heat a Tawa or Girdle, when you hold your hand on top of it, you will feel a warmth on your hand that means to say the tawa is quite hot now and it is ready to make pancakes.
Take a ladle of the batter and pour it on the tawa swirl it around and cook it with a closed lid for few minutes, always cook in a medium flame, cook on both sides, or just one side however you prefer! remove and serve it with choice of your side dish.
I served it with Chutney pudi.
My Tips :
When making Dosas, keep the flame in medium, Tawa gets very hot by the time you make 3 to 4 Dosas, sprinkle a bit of water and slice a onion rub it over the tawa this makes the tawa cool down a bit and seasons it and you can make as many Dosas as you want like this.You can also use the the tail part ( Juttu as we call it in kannada) of the coconut to rub on the tawa!
Closing a lid cooks the top of the Dosa too.., If you don’t want you need not have to turn it over.
About Grinding the batter
In Grinder – once it starts grinding the batter starts to thicken and we should be careful when using these appliances so they don’t take too much strain, Do not allow the machine to get too heated up while grinding, give it time to cool down and grind the next batch and also with batch we are finding!
This way appliances have long life, the same way while grinding when the batter thickens keep adding water for it loosen up a bit so they grind smoothly, if we add extra water by chance when grinding for Dosa it is alright as we add extra water to make it into Dosa / pancake consistency.
But, we should be careful when grinding for Idlis do not add too much water let the batter be of cake consistency.
Using a Indian Mixie
If you are using a Mixer ( Indian mixie ) be careful when you are grinding batters like these give time every ten minutes and then grind to a smooth batter, otherwise the batter will get heated up which will not give good dosas or Idlis!
Especially with Idlis you don’t want a warm batter!
And also do not fill up the ingredients more than allowed limit!
This is my experience to get best dosa and Idlis wet grinders are really good, as I have used both of them.
What Other Varieties we can make with this batter?
We can also make Idlis with this batter! A two in one delicacy! You can add a 1/2 to 1 cup of poha (flattened rice) soak and add while grinding to make soft Idlis! Some of them even add cooked rice (1 cup) you can even try that!
we can also make paddu with seasonings, onions and using veggies or dill leaves!
Check out my other blogging friends do this marathon with me…here….
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15