Friday, 10 November 2017

MUNG BEAN (GREEN GRAM) DOSA

Come breakfast time….do you feel taut with tension? Bring it to nought…with sweet n soft, gentle n green marble like mung. A few grams of this marble is all you need. Rest assured, your stress will be…arrre…arrested already! Punch yourself with a pack of proteins, watch your nourished skin glowing! Dispel the toxins, shed those calories, fill yourself with folate (Star Vit of Mung) it’s never too late….all of these without wilting your wallet.

Those grams of green…want to eat them raw or cooked, sprouted or unsprouted, dash them on desserts or sip on soup? Take your pick. While choices are endless, Mangala’s Potluck offers you a recipe where Green Gram or Mung Bean is used raw but soaked (wanna sprout…go ahead) and then ground to a batter with other ingredients listed right below  to make a delicious dish called Dosa!. A super healthy wholesome recipe without pinching your purse. Ask for more…did you?

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog i.e., Mangala's Potpourri
Few other sections in this blog include  
"My Poems" and more
Also read in this blog "My First Post" 
You are welcome to meet me at "Hey... Meet Me!"

Dish type: South Indian Breakfast 
Soaking time: 5 hours
Grinding time: 15 min
Fermenting time: not required
Yield: 1 litre (approx.)

Ingredients
Mung bean                  250 gms (sprouted mung beans are also fine)
Rice                             1 fistful
Coriander seeds          1 tsp
Cumin seeds                ½ tsp
Green chilly                 1 or 2 nos.
White chilly                 4 nos. (grown in North Karnataka)
Ginger                         1” piece
Salt                              1 tsp approx.
Coriander leaves         1 cup

Directions
Soak rice and green gram in water together for 5 hours.
Grind both along with all other ingredients (except salt and coriander leaves) in grinder or mixie.
Keep adding little quantities of water and stir the batter at intervals. Lesser water is better to get smoother batter.
The batter keeps sticking to the sides of the grinder/mixie. Keep clearing the sides off the batter by pushing the batter towards the centre.
Let the grinding continue till the texture of batter becomes smooth.
Transfer it to a vessel. This batter will be quite thick since only small quantities of water will be used for grinding. Add required quantity of water to get the correct consistency of batter.
Now add salt and thoroughly washed and chopped fresh coriander leaves. Mix well.
Mung Bean Dosa Batter is now ready.
To prepare dosa, heat a non stick pan/tava. Sprinkle little water on the tava and let it evaporate. Now pour a ladleful of batter on the tava in a circular pattern starting outwards and filling it towards inside of the circle. Pour ½ a tsp of oil or ghee all around the batter and on top. Cover with a lid for a minute or so. Remove the lid. When the batter looks cooked and the edges are turning crisp and brown, flip upside down to cook the other side. Let it cook for a few seconds. Now transfer it to a plate.
Mung bean dosa is ready. Preferred side dish: Coconut chutney

Tete - a - Tete
Fine chopped onions, dil, grated carrot may also be added to the batter for added nutrition and taste.
Having High Blood Pressure? Try this simple remedy: Boil water in a bowl first thing in the morning. Put 2 to 3 tbsps of mung bean in it. Switch off the flame. Let it stand till it is cool enough to drink. Drain the water and drink it. Repeat this 2 or 3 times a day by adding boiling water to the same mung beans. In the evening, consume the broth and the beans.


No comments:

Post a Comment