Sprouted Dosa With Green Chutney Full Meal,With Rich Protins And Veg Recipe by Shobha Deshmukh
Cooking Instructions 20 minutes 1 Blend soaked chole, sprouted moong, and black chana with green chili, cumin powder, and salt until smooth. 2 Transfer the mixture to a bowl. Add sattu flour, rice flour, and wheat flour,grated bottle Guard. Mix well to combine. 3 Gradually add water to make a smooth, pourable batter. 4 Heat a non-stick pan over medium heat. Pour a ladle of batter and spread it into a thin circle.cover it. 5 Drizzle a little oil around the edges. Cook until golden brown, then flip and cook the other side until crispy. 6 For the green chutney, blend fresh coriander, green chili, yogurt, desiccated coconut,cumin and salt until smooth. 7 In a small pan, heat oil, add mustard seeds and curry leaves, and pour over the chutney. 8 Serve the dosas hot with the green chutney. 1 Blend soaked chole, sprouted moong, and black chana with green chili, cumin powder, and salt until smooth. 1 Blend soaked chole, sprouted moong, and black chana with green chili, cumin powder, and salt until smooth. 2 Transfer the mixture to a bowl. Add sattu flour, rice flour, and wheat flour,grated bottle Guard. Mix well to combine. 2 Transfer the mixture to a bowl. Add sattu flour, rice flour, and wheat flour,grated bottle Guard. Mix well to combine. 3 Gradually add water to make a smooth, pourable batter. 3 Gradually add water to make a smooth, pourable batter. 4 Heat a non-stick pan over medium heat. Pour a ladle of batter and spread it into a thin circle.cover it. 4 Heat a non-stick pan over medium heat. Pour a ladle of batter and spread it into a thin circle.cover it. 5 Drizzle a little oil around the edges. Cook until golden brown, then flip and cook the other side until crispy. 5 Drizzle a little oil around the edges. Cook until golden brown, then flip and cook the other side until crispy. 6 For the green chutney, blend fresh coriander, green chili, yogurt, desiccated coconut,cumin and salt until smooth. 6 For the green chutney, blend fresh coriander, green chili, yogurt, desiccated coconut,cumin and salt until smooth. 7 In a small pan, heat oil, add mustard seeds and curry leaves, and pour over the chutney. 7 In a small pan, heat oil, add mustard seeds and curry leaves, and pour over the chutney. 8 Serve the dosas hot with the green chutney. 8 Serve the dosas hot with the green chutney. Tips For extra crispiness, ensure the pan is well-heated before pouring the batter. Adjust the thickness of the dosa according to your preference. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crab Rangoon Stuffed Hawaiian Rolls Lemon Turmeric Chicken Salad Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Roasted Turbot Stuffed with Fresh Herbs and Lemon Honey sriracha glazed salmon with quinoa salad Crab Rangoon Stuffed Hawaiian Rolls Lemon Turmeric Chicken Salad Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Roasted Turbot Stuffed with Fresh Herbs and Lemon Honey sriracha glazed salmon with quinoa salad Kerala style pulav Cabbage Cake(Kobi bhanole) Roasted Turbot Stuffed with Fresh Herbs and Lemon Grilled aubergine Kerala style varutharacha sambar Tacos al Pastor Recipe! Rice Onam Payasam Semaiya payasam Afghani egg curry Honey sriracha glazed salmon with quinoa salad Kerala style pulav Cabbage Cake(Kobi bhanole) Roasted Turbot Stuffed with Fresh Herbs and Lemon Grilled aubergine Kerala style varutharacha sambar Tacos al Pastor Recipe! Rice Onam Payasam Semaiya payasam Afghani egg curry Honey sriracha glazed salmon with quinoa salad