“Green Gram Sprouts-Whole Maize Flour-Rava Spiced Dosa” served with loni (butter), ambuli nonche (raw mango pickle), karbeva Chutney Pitti (curry leaves chutney powder), adraki chai (ginger tea) … another crisp delicious dosa; a recipe of my own, were I have used kirlailele moong along with other ingredients … as these dosa’s were already spiced I simply served them with the above mentioned dishes … Yummilicious …
** Writing down anything more about Dosa is only repeating myself as I have exhausted what I have to say over a decade of blogging. To those who are newbie dosa’s are crisp thin pancakes prepared to be served for breakfast in most of the GSB Konkani Saraswat homes. I am sure all are aware that in the southern part of India breakfast are always a major affair and the kitchen menu is usually dosa, idly, oondi, shevai, upma and at times deep fried poori, buns etc. served by Amma’s loving never tiring hands. If you browse through my previous post you can read through my notes written on dosas.
** Coming to this particular dosa, I wanted to use the green gram sprouts/ kirlailele moong that I always make it a point to have in fridge. I wanted to try out something other than the usually prepared pesarattu with green grams and there it is a lovely dosa, which I must mention, is highly nutritious too. Try it its, simple and though I have used here whole maize flour, if not available you can easily replace it with besan (Bengal gram flour/ chane peeta). I have also added rava to bring in crisp texture to the dosa. The texture of the dosa is a little bit thicker nevertheless it tastes great served hot.
** Here is my own recipe for “Green Gram Sprouts- Whole Maize Flour- Rava Spiced Dosa” … my Style .......
** Ingredients :
Kirlailele Moong/ Green Gram Sprouts : 3 cups
Whole Maize Flour : ¾ cup
Bombai Rulavu/ Bombay Rava : 1 cup
Green Chilly / Tarni Mirsang / Hirvi Mirchi : 5-6 cut into pieces.
Curry Leaves / Kadipatta / Karbevu : 6-8 leaves
Ginger / Alley’ / Adrak : 1 inch pieces cut into small pieces.
Salt/ Namak/ Meeta : to Taste
** Oil (Tel/ Tela) + Ghee (Toop) in 1:1 ratio for frying of dosa.
** About using Kirlailele Moong/ Sprouted Green Gram : I am sure you all know that sprouting of grams needs time as the process includes soaking and then resting it after drained for sprouting which is almost a 48 hours process. In my home there is always some type of gram sprouts available, however if new you can check out the method on the link shared at the bottom of this recipe for the same.
** About Whole Maize Flour : Whole maize flour also known as corn flour offers several health benefits due to its rich nutrient profile. This is not the same as the cornflour (cornstarch) used as thickening agent especially in Chinese dishes. The main difference between the two lies in their composition and processing. Whole maize flour, is made by grinding entire corn kernel, including bran, germ, and endosperm. Cornstarch, on the other hand is derived from the starchy endosperm of the corn kernel, with the bran and germ removed. This results in a finer, whiter powder that's primarily used as a thickener. (For reference you can check picture collage above which includes pic. of the same)
** Rinse and add green gram sprouts into a mixer grinder along with curry leaves, green chillies and ginger cut to pieces. Grind to a smooth paste added water as required only. Remove and add it into a wide mouthed bowl.
** To the above add whole maize flour, rava and water and mix well to bring to a thick dosa batter consistency. Coverand keep it aside to rest for 30 minutes as this helps the rava to absorb water and the maize flour to soften. Once again mix well, add salt to taste, more water if required and mix well to bring to proper consistency.
** Note : Resting the batter for 30 minutes is a MUST procedure to be followed to avoid the dosa turning brittle. Rava needs to soften up by soaking in moisture which if not done will not give good results, so is the case with any flour. So please make it a point to follow the procedure without skipping it.
** To remove Dosa/ Polo : Heat an iron dosa tava, sprinkle some oil+ ghee and gently wipe with a tissue, leaving a thin film on the tava. Pour a large ladle full of batter, say about ¾ cup at the center of the tava and then gently with the back of the round ladle/ spatula spread the dosa slightly thin into a round dosa say about 6-8 inches in diameter. The spread batter may look thicker than normally done dosa looks, do not worry, it settles down on cooking and turns up flatter, crispier. (Check pictures shared).
** About addition of Oil+ Ghee in ratio 1:1: It’s just that my Amma's (Mom), used to always prepare and keep ghee+ oil in the ratio of 1:1 in a bowl for exclusive usage in preparing of dosa’s. I have no idea why she did it, but the dosa’s always turned out crisp, tasty and lifted from tava in one go. I have simply followed her method without questioning. However, you can remove dosa’s with either just oil or ghee as per your desire or as is method followed in your home/ family, after all it’s individual choice.
** Note : If using Iron tava sometimes the pan may be overheated in which case you can sprinkle some water and it will sizzle out in few seconds bringing down the temperature. You can then add a teaspoon of oil+ ghee and spread it evenly with tissue paper which helps in ensuring there is no excess oil+ ghee on the tava while maintaining a thin layer/ film of oil+ ghee on the Tava appropriate for dosa application.
** Sprinkle some oil+ ghee drops on the outer rim of the dosa and a few on the top of the dosa and let cook on medium to low heat for a few minutes, say about 3-4 mins. Once evenly browned and cooked on the bottom side, then loosen it through edges with a dosa spatula and gently flip it over to cook on the top side too and when done flip it over back again and then place it on a serving plate. This dosa takes some time to turn out crisp and done properly, so be patient and do not rush, it’s worth it.
** Important Note : I have included collage of step by step pictures of dosa batter and dosa applied pictures clicked by me, for proper understanding of dosa texture etc. It includes the batter thickness, dosa applied on iron tava as well and when cooked and flipped over too. You can see how crisp and beautiful it turns out.
** If necessary and you find the heat is low then raise the heat for sometime towards the end so that the tava is hot enough for making the dosa brown/ crisp, however be careful and keep a keen watch lest it burns, one learns proper dosa making with experience, so be patient and learn it the perfect way by watching it a few times from any family member/ relative/ friendly neighbor for best knowledge on cooking methods.
** These dosa's, for that matter any type of dosa, should always be served hot immediately from tava while you go about preparing the remaining dosa's. It tastes best when relished hot and crisp, as dosa’s on resting somehow turns softer. Remove the required number of dosas in similar pattern as mentioned above and do not forget to add oil+ ghee after each dosa to get perfectly done crisp textured dosas.
** “Green Gram Sprouts- Whole Maize Flour- Rava Spiced Dosa” is done and ready to be served. Always serve dosa’s hot from tava with any type of chutney, sambar, chutney podi, pickle, curry or any other side dishes of your choice for a healthy tummy filling breakfast. These dosa’s turned out really delicious and as it included spices there was really no need for wet chutney though I guess it will taste great if done so. However, I kept it simple and served with my favourite homemade loni (butter), karbeva chutney pitti (curry leaves chutney powder), ambuli nonce (raw mango pickle) and my faithful accompaniment of all times my lifeline adraki chai/ ginger tea) and it was scrumptious.
** Note : In case of excess dosa batter, store it immediately in airtight container in fridge. Though the batter tends to ferment more than otherwise normal batter, it does not affect the taste if prepared within 24 hours. However, I suggest you do not prepare this batter in excess to avoid running the batter for more than 2 days unlike other dosa batters. I have successfully used this batter for 2 days, though I would not suggest the same as some people couldn’t digest extra fermentation, so be careful.
** Sharing a link below to “Method of Sprouting Beans”, please browse through for detailed steps and information if need be …
** Sharing a link below to “Karbeva Chutney Pitti/ Curry Leaves Chutney Powder)” recipe, along with a common link to all “Chutney” recipes, you may try out any that you desire to serve the dosa with ….
** Sharing a common link below to all “Dosa/Polo” recipes shared in the Blog, please browse through and try them out in leisure …
** I am sure all of you know how to prepare “Strong Ginger Tea/Kadak Adraki Chai”, But if need be you can always go through the link given below …
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