Mixed Sprouts Coriander Dosa with Idli Dosa Batter: A Nutritious South Indian Delight
Overview:
Dosa is one of the most popular dishes in South India, often enjoyed as a delicious breakfast or snack. It comes in numerous variations, and today we bring you a delicious and nutritious twist to the traditional dosa—Mixed Sprouts Coriander Dosa. Packed with protein, vitamins, and essential fatty acids, this dosa is not just tasty but also an excellent choice for a healthy breakfast. By combining sprouted whole green gram (moong), whole black gram (urad), and white chickpeas (kabuli chana) with the iconic Idli Dosa batter, this dish is both wholesome and quick to prepare. The addition of coriander leaves adds a fresh and aromatic touch to the dosa, elevating its flavor and health benefits.
Served with:
This dosa pairs wonderfully with Chana Dal Chutney or Andhra Gongura Pachadi for a zesty and tangy South Indian breakfast experience. Whether you are looking for something healthy, diabetic-friendly, or just a new way to enjoy dosa, this recipe is a must-try.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mixed Sprouts (Whole green gram, whole black gram, white chickpeas) | 1 cup |
| Idli Dosa Batter | 1 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Garlic (peeled or unpeeled) | 1 clove |
| Ginger (fresh) | 1/2 inch |
| Green Chillies | 2 |
| Salt | To taste |
| For Coriander Mixed Sprout Dosa | |
| Coriander (Dhania) Leaves (chopped) | 1 cup |
| For Seasoning (Optional) | |
| Onion (finely chopped) | 1 |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Green Chilli (finely chopped) | 1 |
| Coriander (Dhania) Leaves (finely chopped) | 1 tablespoon |
| Curry Leaves (finely chopped) | A few |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
Course:
South Indian Breakfast
Cuisine:
South Indian Recipes
Diet:
Diabetic-Friendly
Instructions:
-
Grind the Mixture:
Begin by grinding the mixed sprouts (a combination of sprouted green gram, black gram, and chickpeas) along with the Idli Dosa batter, cumin seeds, garlic, ginger, and green chilies. Add a little water to facilitate grinding, but be cautious not to add too much as it can turn the batter runny. The consistency should remain thick and spreadable, similar to the traditional dosa batter. -
Add Salt:
Once the batter is well-grounded, transfer it to a mixing bowl. Add salt to taste and mix well. -
Prepare the Griddle:
Place a non-stick griddle or tawa on medium heat. Allow it to heat up properly. You can test its readiness by sprinkling a few drops of water on the surface; if the water sizzles and evaporates instantly, it’s ready for the dosa. -
Cook the Dosa:
Once the griddle is hot, take a ladle of the prepared batter and pour it onto the griddle in a circular motion. Use the back of the ladle to spread it out into a thin, round shape, just like a traditional dosa. Drizzle a little oil around the edges and on top of the dosa. -
Add the Seasoning:
For added flavor, sprinkle some of the seasoning (optional) over the dosa. The seasoning consists of finely chopped onion, cumin seeds, green chilies, coriander leaves, and curry leaves. The moisture from the dosa will help the seasoning stick to the surface. -
Cook the Dosa:
Let the dosa cook for 2-3 minutes or until the bottom is golden brown and crisp. You can check this by gently lifting the edges with a spatula. When the dosa lifts off easily, flip it over to cook the other side for about 1 minute. -
Finish and Serve:
Once both sides of the dosa are cooked to a crisp golden brown, flip it again and fold it in half. Carefully remove it from the griddle and transfer it to a serving plate. -
Repeat the Process:
Continue the process with the remaining batter until you have the desired number of dosas. Adjust the heat as necessary to prevent burning or undercooking. -
Serve:
Serve the Mixed Sprouts Coriander Dosa hot with your favorite chutney or sambar. Enjoy this nutritious and delicious South Indian breakfast, packed with the goodness of sprouts and the vibrant flavor of coriander.
Tips & Variations:
- Sprouts: You can customize the sprouts mix based on what you have available. While moong, urad, and chickpeas work wonderfully, other sprouts like lentils or fenugreek can also be used for variety.
- Coriander: For an extra punch of flavor, you can increase the amount of coriander leaves or even add a pinch of roasted cumin powder to the batter.
- Griddle Temperature: Ensure that the griddle is not too hot, as this can burn the dosa before it cooks through. A moderate temperature will help achieve a crisp and evenly cooked dosa.
- Toppings: Add additional toppings such as sautéed vegetables or grated coconut for more texture and flavor.
Why You’ll Love This Recipe:
This Mixed Sprouts Coriander Dosa is the perfect balance of taste and nutrition. The combination of sprouted legumes adds a healthy dose of protein, while the coriander gives it a fresh, vibrant flavor. Perfect for anyone looking for a diabetic-friendly breakfast or anyone who loves experimenting with traditional South Indian dishes, this recipe brings a new and exciting twist to the classic dosa. Whether served on its own or paired with a delicious chutney, it’s a breakfast that is both filling and nourishing.
