Name: Lentil and Moong Sprouts Stuffed Dosa. recipe by Manisha Shukla at BetterButter
Prep time: 600 min
Cook time: 20 min
Total time: 620 min
Yield: 6
Ingredients: Masoor dal 1/4 Cup; Moong dal 1/4 Cup; Channa dal 1/4 Cup; Toor dal 1 /4 Cup; Urad dal 1/4 Cup; Rice( brown + white) 3 &1/2 cup; Moong Sprouts + Masoor Sprouts 1 cup; Salt to taste; Curd 2 tbsp; For Chutney:; Fresh Coconut 1 cup; Roasted split Bengal gram 1/2 cup; Garlic crushed 1 tsp; Green chilli crushed 1 tsp; For sambhar:; Toor dal 1 cup; Onion chopped 1; Tomato chopped 1; Oil for seasoning; Coriander leaves finely chopped; Asafoetida and mustard seeds for seasoning; Curry patta few; Sambhar masala 1 tsp; Salt, turmeric, chilli to taste; For potato veggie ( especially for kids); Potatoes 300 grms; Onion chopped 1/2; Oil for seasoning.; Coriander leaves finely chopped 1 /2 tsp; Asafoetida and mustard seeds for seasoning

Ingredients Serving: 6

Masoor dal 1/4 Cup
Moong dal 1/4 Cup
Channa dal 1/4 Cup
Toor dal 1 /4 Cup
Urad dal 1/4 Cup
Rice( brown + white) 3 &1/2 cup
Moong Sprouts + Masoor Sprouts 1 cup
Salt to taste
Curd 2 tbsp
For Chutney:
Fresh Coconut 1 cup
Roasted split Bengal gram 1/2 cup
Garlic crushed 1 tsp
Green chilli crushed 1 tsp
For sambhar:
Toor dal 1 cup
Onion chopped 1
Tomato chopped 1
Oil for seasoning
Coriander leaves finely chopped
Asafoetida and mustard seeds for seasoning
Curry patta few
Sambhar masala 1 tsp
Salt, turmeric, chilli to taste
For potato veggie ( especially for kids)
Potatoes 300 grms
Onion chopped 1/2
Oil for seasoning.
Coriander leaves finely chopped 1 /2 tsp
Asafoetida and mustard seeds for seasoning
Salt, turmeric, chili powder to taste

Instructions

Soak dal and rice separately over night.
Grind Rice with a little amount of water. After it grinds half dal.
Start adding some at a time giving space to grind well.
Keep in a warm place. Add some methi dana ( fenugreek seeds).
Pressure cook Toor dal and season after cooling. Adjust masala.
Boil potatoes and prepare vegetable, adjust masala.
Coarse grind fresh Coconut, Daaliya ( roasted split Bengal gram), garlic and green chili to make chutney.
Now it's time to make dosa.
Grind Sprouts and keep aside.
Take some batter in a big bowl. Add little curd and salt. Make batter a bit thicker than pancake batter.
Heat a nonstick griddle, wet it with a soaked cotton cloth and spread dosa batter.
Spread 1/2 tsp Sprout mix over it and spread a thin layer of dosa batter over it.
Spread 1/2 tsp oil and flip over as one side is cooked brown.
Let other side cook for a minute.
Your dosa is ready. Serve with Sambhar, chutney, and veggie.

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