Sprouted Moong Dal And Barley Masala Dosa Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak sprouted moong dal and barley in water for 4-6 hours.
• STEP 2.Grind the soaked dal and barley along with rice, fenugreek seeds, and salt to a smooth batter.
• STEP 3.Transfer the batter to a large bowl and let it ferment overnight.
• STEP 4.To make the filling, heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 5.Add chopped onions and sauté until golden brown.
• STEP 6.Add mashed potatoes, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
• STEP 7.To make the dosa, heat a non-stick pan and pour a ladleful of batter in the center.
• STEP 8.Spread the batter in a circular motion to form a thin dosa.
• STEP 9.Drizzle oil around the edges and cook until the dosa turns golden brown.
• STEP 10.Place a spoonful of the potato filling in the center of the dosa and fold it.
• STEP 11.Serve hot with coconut chutney and sambar.
• STEP 12.For storage, refrigerate the leftover batter and use within 2-3 days. Reheat dosas on a hot pan before serving.

Cooking Tips

• Make sure to soak the dal and barley for at least 4-6 hours to soften them.
• Fermenting the batter overnight enhances the flavor and texture of the dosa.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a healthier option, use a non-stick pan and minimal oil for cooking the dosa.
• You can add grated cheese or paneer to the filling for a variation.

Storage and Serving

• Store the leftover dosa batter in an airtight container in the refrigerator.
• Reheat dosas on a hot pan before serving to regain their crispiness.
• Serve the dosas hot with coconut chutney and sambar for a complete meal.