Sprouted Moong Dal And Barley Masala Dosa Recipe

Sprouted Moong Dal and Barley Masala Dosa is a healthy and nutritious twist on the traditional South Indian dosa. Made with sprouted moong dal and barley, this dosa is packed with protein, fiber, and essential nutrients. The dosa batter is fermented overnight, resulting in a light and crispy texture. The filling is made with a flavorful mix of potatoes, onions, and spices. Serve this delicious dosa with coconut chutney and sambar for a complete meal.

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Sprouted Moong Dal And Barley Masala Dosa
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Ingredients for Sprouted Moong Dal And Barley Masala Dosa Recipe

  • 1/2 cup Sprouted Moong Dal
  • 1/2 cup Barley
  • 1/2 cup Rice
  • 1/4 teaspoon Fenugreek Seeds
  • As required Salt To Taste
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 1 Onions, Finely Chopped
  • 1 Potatoes, Boiled And Mashed
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • as required For The Filling
  • As required Salt To Taste
  • as per your need Oil For Cooking Dosa

Directions: 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.
Nutrition
value
1105
calories per serving
5 g Fat65 g Protein191 g Carbs44 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    65g
  • Carbs
    191g
  • Fiber
    44g

MacroNutrients

  • Carbs
    191g
  • Protein
    65g
  • Fiber
    44g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    192mg
  • Iron
    14mg
  • Vitamin A
    1570mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    1mg
  • Vitamin B9
    301mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    72mg
  • Vitamin E
    1mg
  • Copper
    3mcg
  • Magnesium
    471mg
  • Manganese
    4mg
  • Phosphorus
    1117mg
  • Selenium
    124mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp