Ingredients

• Medium sized Rice (Idli Rice) – 250g
• Urad dal – 125g
• Fenugreek Seeds – 2 tbsp
• Moong dal – 100g
• Soya Bean – 100g
• Green Peas – 100g
• Kidney Beans – 100g
• Cumin Seeds – 1 tbsp
• Red Onion – 1
• Asafoetida – A pinch
• Ginger – 1/2
• Garlic cloves – 2
• Curry leaves – Few
• Coriander leaves – Few
• Oil – Required
• Salt – Required

How to Prepare

Total Preparation time: 30-40 minutes

1. Wash the rice, urad dal, fenugreek seeds cleanly and soak them separately for 5 hours
2. After that remove soaked water and move all into a grinder vessel, add enough water to make a batter and grind them well
3. Finally add required salt and blend it well then leave the batter for 8-9 hours for fermentation process
4. Check batter level, if its increased means fermentation happened properly and that is the perfect stage for good dosa
5. In the mean time, clean the moong dal, soya beans, green peas, kidney beans separately for 3 times.
6. Soak the cleaned dal, peas, beans with water separately in separate bowls
7. Close the bowls and leave it overnight (8-9 hours)
8. Chop the onion and chop coriander leaves, grate ginger, grate garlic separated and keep aside
9. After sprouts comeout, drain the water, add some water and grind them well like a paste
10. Then add ginger, garlic and grind them with the sprout paste
11. Finally, add this sprout paste into the rice batter and blend them well
12. Take a dosa pan and pour some oil and make it spread across pan
13. Pour 2 ladle of prepared batter over the heated pan
14. Spirally move the ladle to stretch the batter to a round shape as thinker as possible for crispness
15. Sprinlke some onion, followed coriander leaves and curry leaves over the dosa and press them well
16. Then add little oil over the edge of the dosai to avoid tearing
17. Cook for 2 minutes and once it become golden brownish, close it in both side using flat ladle and flip it back
18. And cook for a minutes and finally transfer into a plate
19. Now the delicious Sprout dosai is ready to serve.