Sprouted Moong dal and Barley Masala Dosa

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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Ingredients

  • 2 cups - Sprouted whole moong dal
  • 1 cup - Barley
  • 2 - Green chillies (chopped)
  • 1 inch - Ginger (chopped)
  • 2 tbsp - Coriander leaves
  • Salt
  • For Masala:
  • 2 - Potatoes (cooked and cubed)
  • 1/4 cup - Green peas
  • 1 - Onion (chopped)
  • 2 - Green chillies (chopped)
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Cumin seeds + mustard seeds
  • 1 tbsp - Coriander leaves (chopped)
  • Salt
  • Oil

How to Make Sprouted Moong dal and Barley Masala Dosa

  • Soak the barley for at least 4 hours separately with sufficient water.
  • Meanwhile, prepare the masala. Heat oil and add the mustard seeds, cumin seeds and let it splutter.
  • Add chopped onions, chopped green chillies and stir until the onions turns translucent.
  • Add the green peas to the onions and saute everything with turmeric powder, salt and simmer until the peas are half cooked.
  • Add the cooked and cubed potatoes immediately.
  • Cook everything and simmer until the masala gets well cooked.
  • Finally add the chopped coriander leaves and put off the stove.
  • For the dosa batter:
  • Grind the sprouted moong dal and soaked barley together with salt, green chillies, chopped ginger and coriander leaves into a coarse batter.
  • Heat a non-stick pan.
  • Pour a ladle of this sprouted moong dal and barley batter into a circle.
  • Drizzle the oil and cook on both sides until the dosa get well cooked.
  • Place the potato and peas masala inside the cooked dosa and roll them.
  • Serve immediately with coconut chutney.
  • Recipe courtesy: Priya Easy N Tasty Recipes

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