Kathamba dosa (mixed sprouts dosa) Recipe

Cooking Directions

• STEP 1.Soak rice and lentils overnight, then grind them into a smooth batter.
• STEP 2.Add mixed sprouts to the batter and mix well. Let it ferment for 6-8 hours.
• STEP 3.Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion.
• STEP 4.Drizzle oil around the edges and cook until the dosa turns golden brown.
• STEP 5.Flip the dosa and cook for a minute on the other side.
• STEP 6.Repeat the process with the remaining batter.
• STEP 7.Serve hot with coconut chutney or sambar.

Cooking Tips

• You can use a mix of sprouts like mung bean sprouts, chickpea sprouts, and lentil sprouts.
• Make sure the batter is fermented well for a soft and fluffy dosa.
• Adjust the consistency of the batter by adding water if needed.
• To make the dosa crispier, spread the batter thinly on the pan.
• You can add finely chopped onions, green chilies, and coriander leaves to the batter for extra flavor.

Storage and Serving

• Leftover batter can be stored in the refrigerator for up to 2 days.
• Reheat the dosas on a hot pan or in a toaster before serving.
• Serve the dosas hot with coconut chutney, sambar, or any other accompaniment of your choice.