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?
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