Sprouted Mung Beans Dosa / Crepe with Vegetable Stuffing

Green Mung Beans - 1 cup
Rice - 1/2 cup (can use brown or white rice), soak for an hour
Salt
Turmeric - a pinch
Garlic - 2 cloves
Ginger - half inch
Cumin Seeds - 1/2 tsp


For stuffing:
Ghee / Clarified Butter - 1 tbsp.
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Curry Leaves - a few leaves
Green Chili - 2, chopped
Urad Dal / Husked Black Lentils - a tbsp. (optional)
White Onion - 1/2, chopped
Carrot - 1 big, grated (and/or can use a mix of other veggies like cabbage, broccoli, cauliflower)
Tomato - 1, chopped
Yukon Gold Potato - 3, boiled and lightly mashed
Turmeric - 1/4 tsp
Salt
Water - 1 cup
Cilantro - a handful, chopped


Soak the mung beans overnight in 2 cups of water in a mason jar. In the morning drain the water and leave the jar in a corner of the kitchen island. See to it that the soaked beans are always moist by adding some water to the mason jar and then draining it completely. Repeat this three or four times every day for the next couple of days till the beans are well sprouted.


Mix the sprouted beans, soaked rice, water, salt, turmeric, garlic and ginger and blend it in a high speed blender like vitamix to make a smooth batter. The consistency should be thinner than a pancake batter. Add the cumin seeds to the batter.


For stuffing, heat a pan. Add ghee, mustard seeds, hing, curry leaves green chili and urad dal. Cook the urad dal for a minute or so till it starts browning. Add the chopped onion and cook till onion becomes soft. Now add the grated carrot and tomato. Cook for another minute. Mix in the mashed potato, turmeric and salt and a cup of water and cook for a few minutes more. Remove from heat and sprinkle cilantro on top.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.
Cook till the bottom browns. Flip and cook on the other side till brown and crisp. If you want extra crispy dosa, add a little more oil and the make small size dosa.
Stuff with the vegetable mix, roll and serve hot or serve the vegetable on the side with the dosa.

Savory Lentil Crepe

Green Mung Beans - 1 cup
Urad Dal / Black Gram - 1 cup
Onion - 1/2 cup, very finely chopped
Cilantro - a handful, finely chopped
Green Chilies - 4, finely chopped
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric - a pinch
Red Chili Powder - 1/4 tsp
Fresh Ground Black Pepper - 1/2 tsp
Ginger Powder - 1/4 tsp
Salt - To Taste
Water
Olive Oil

Soak the Mung Beans and Urad Dal together in plenty of water for at least 6 hrs or overnight.

Drain the lentils, wash with clean water and blend it into a smooth batter with  little water till it is smooth and fluffy. Add salt to taste and mix well with hand and keep the batter, loosely covered (or covered with a cling with a small hole on top), inside a cool oven to ferment for 8 hours.

After the batter has fermented, add black pepper, cumin powder, turmeric, chili powder, ginger powder, green chilies, chopped cilantro, chopped onion, a little water to make a pancake like batter. The thinner the batter, the crispier will be the crepe.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the crepe.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with your favorite chutney or pickle.


Adapted from http://kichukhonn.blogspot.com/2015/06/saantlano-pithe-tempered-savoury.html

 

 

 

 

 

Mung Beans Dosa / Mung Beans Savory Crepe

Mung Beans - 2 cups
Salt
Grated Ginger - 1 tsp (optional)

Soak green mung beans in plenty of water overnight.

Drain and wash in running water once. Add a little water and grind in a blender to make a smooth paste.

Add salt and mix the batter well with your hands.

Cover with a plastic cling loosely (or make a few holes on the cling) and place the batter inside the oven to ferment for 8 hours.

Remove and mix the batter well. You can add some ginger paste and chopped green chilies to the bather. Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with sambar and potato curry.

Spinach Adai / Spicy Spinach Crepes

Split Chickpeas / Chana Dal / Bengal Gram - 1/3 cup
Yellow Pigeon Pea / Tur Dal - 1/3 cup
Brown Rice - 1 cup
Baby Spinach - around 3 packed cups (around 8 oz)
Fresh Coconut - 1/4 cup, chopped
Black Pepper - around 20 peppercorns
Dried Red Chili - 3
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tsp
Oil - 2 tsp
Salt
Green Chili - 2 (optional)
Makes around 20 small adais.
Soak rice and the lentils together for 2 to 3 hours.

Heat 2 tsp oil in a skillet. Add the cumin seeds, coriander seeds, red chili and black peppercorns and saute for a minute. Then add the baby spinach and cook for a couple of minutes till the spinach leaves are just wilted. Remove from heat and cool.

Mix rice lentil mixture, wilted spicy spinach, chopped coconut pieces and salt together. If using green chilies, add the chopped chilies as well.

Blend everything together to a smooth mixture by adding a little water. The mixture should be like a pancake batter.

Heat a cast iron skillet on medium low heat. Dip a small piece of folded paper towel in oil and rub over the skillet. Pour a ladle full of batter on the skillet and spread to make a thin dosa with the back of the ladle. Add a few drops of oil around the dosa. Once the bottom side has properly cooked, the edges of the dosa begin to brown and it can be easily flipped. Cook on the other side for a couple of minutes more.

Serve immediately with savory tomato and onion chutney and gun powder.

Adapted from http://www.loveandlentil.com/2012/03/spinach-adai-rice-lentil-crepe.html

Sending this recipe to the following event hosted by http://briciole.typepad.com/blog/2012/07/annuncio-legumi-che-passione-numero-49.html started by
http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html

Mixed Lentil Dosa

Whole Green Mung Beans - 1 cup
Urad Dal / Split Black grams - 1/4 cup
Chana Dal / Split Bengal gram - 1/4 cup
Methi / Fenugreek Seeds - 1/2 tsp
Ginger - 1 inch grated
Green Chili - 3, chopped
Salt
Water - about 1/4 cup to aid in grinding

Soak mung beans, urad dal, chana dal, methi in plenty of water overnight.

Drain and wash in running water once. Add grated ginger and chopped green chili, a little water and grind in a grinder to make a smooth paste.

Add salt and mix the batter well with your hands.

Cover with a plastic cling loosely (or make a few holes on the cling) and place the batter inside the oven to ferment for 8 hours.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with your favourite chutney.

Kancheepuram Dosa / Savory Lentil Crepes

Green Mung Beans / Yellow Split Moong Dal - 1 cup
Urad Dal / Black Gram - 1 cup
Cumin Seeds - 1/2 tsp
Fresh Ground Black Pepper - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Asafoetida - 1/2 tsp
Curry Leaves - 5, finely chopped (optional)
Cilantro - a handful, finely chopped
Turmeric - a pinch
Green Chillies - 4, finely chopped
Ginger - 1 inch piece, grated
Onion - 1/2 cup, very finely chopped
Salt - To Taste
Water

Soak the Moong Beans and Urad Dal together for at least 6 hrs or overnight.

Drain the dals, wash with clean water and grind it into a smooth batter with very little water till it is fluffy. Add salt to taste and mix well with hand and keep the batter, loosely covered, inside a cool oven to ferment for 6 to 8 hours.

After the batter has fermented, add black pepper, cumin seeds, cumin powder, turmeric, asafoetida, curry leaves, ginger, green chillies, chopped cilantro, chopped onion, a little water to make a pancake like batter.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with your favourite chutney.

Savory Finger Millet Crepe / Instant Ragi Dosa

Finger Millet / Ragi Flour - 1 cup
Brown Rice Flour - 1/2 cup
Greek Yogurt - 3 tbsp
Onion - 1/2 cup, finely chopped
Green Chili - 3, finely chopped
Cilantro - a handful, chopped
Cumin Seeds - 1/2 tsp (optional)
Salt
Water
Oil

Mix the greek yogurt with a cup of water and whisk well so that it becomes smooth buttermilk without any lumps.

Mix finger millet flour, brown rice flour, buttermilk, onion, green chili, cilantro, salt together and add required water to make a batter thinner than pancake.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp.

Serve with Spicy Sesame Powder. I even like having mine sometimes with raw honey.

Easy Chana Dal Brown Rice Dosa

Adapted from http://vardhiniskitchen.blogspot.com/2011/06/adaidosa-savory-lentil-pancake.html

Chana Dal - 1 cup, soaked overnight
Brown Rice Flour - 1 cup
Salt
Red Chilli Powder
Asafoetida / Hing - a pinch
Oil

Drain the chana dal and blend it in a blender to make a fine paste. Add a little water if required for blending.

Mix the blended dal with brown rice flour, salt, red chilli powder, asafoetida. Add water to make a pancake like consistency.

Heat a tsp oil in a well seasoned cast iron skillet. Pour a ladle full of batter and spread it around. Add a few drops of oil on the sides and on top of the batter.

Cover the pan and cook on low flame for 4 minutes.

Once the bottom is browned, flip it over and cook till the other side is also browned.

Serve with potato bhaji and sambar. Alternatively, instead of making potato curry and sambar, you can add finely chopped onion, green chilli, curry leaves in the batter and serve the dosa with chutney.

Uttapam

Brown Rice - 3/4 cup

Urad Dal - 3/4 th cup
Methi Seeds - 10
Brown Rice powder - 2 tbsp
Salt
Onion - 1/2, finely chopped
Tomato - 1, finely chopped
Green Chilli - 4, finely chopped
Cilantro - 1/2 bunch, finely chopped
Oil for cooking the uttapam

Soak brown rice, urad dal and methi seeds overnight. Wash, drain and grind the mix finely adding a little water as required. Add rice powder and salt and cover and leave it to ferment for 12 hours.

Mix a little water to make the consistency like pancake and add chopped onion, tomato, chilli, cilantro. Adjust salt.  Heat a non stick pan. Put a ladle full of mixture, smear a little oil and cook till golden brown on both sides. Serve with sambar and chutney.

Mung Dal Dosa

• 1 1/2 cups mung dal
• 1 green chili chopped
• 1/4 inch piece ginger chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt
• Oil
• Brown rice powder – 2 tbsp

Soak dal in sufficient water for at least four hours.

Drain the water. Blend dal, rice powder, green chilly, ginger  and a couple of tablespoon of water together and make a smooth batter.

Mix salt and cumin seeds in the batter. Add a little water  to make the batter consistency like pancake batter.

Use a cast iron skillet and place the heat on medium-high. You can check if the skillet is ready by putting a few drops of water on it. If the water sizzles right away, the skillet is ready.

Next,  pour about 1/2 cup of batter over center of the skillet and spread evenly with the back of a spoon.

When the batter start drying , put 1 teaspoon of oil and spread over gently using a flat spatula. Wait about 30 seconds flip dosa with a spatula, just as you would a pancake.

Let the other side of the dosa cook for about one minute, or until golden-brown in color.

Serve with sambar or chutney.

Masala Dosa with Brown Rice

Brown Rice - 1 cup

Urad Dal - 3/4 th cup

Methi Seeds - 10

Brown Rice Powder - 2 tbsp

Salt

Red Onion - cut in half from middle

Soak brown rice, urad dal and methi seeds overnight.

Wash, drain and grind the mix finely adding a little water as required. Add rice powder and salt and cover and leave it to ferment for 12 hours.

Mix a little water to make the consistency like pancake. Heat a cast iron tawa, rub the tawa with the cut end of the onion. Put a ladle full of mixture and fry the dosa with a little oil. Serve with sambar and dosa bhaji.

For Dosa Bhaji:

1 onion - finely chopped
3 small red potatoes - soft boiled and chopped
1/2 tea spn mustard seeds
2 tea spn urad dal - soaked for an hour
2 tsp roasted chana dal / dalia
4-5 chopped green chilies
6-7 curry leaves
A pinch turmeric and hing
1/2 tea spn finely chopped ginger
Oil
Salt

Heat oil and add mustard seeds, urad dal, chana dal.

When dal is slightly browned, add curry leaves, ginger, green chilies and onion. Fry till they turn translucent.

Pour 1/2 cup water, salt and turmeric. Cook for sometime. Now add the potatoes and mix well. Cook for a few minutes more.

Thalipeeth

Homemade Thalipeeth mix - 2 cups (or mix a combination of jowar, bajra, brown rice flour)
Onions - 1/4 cup, chopped
Green chilies - 2, finely chopped
Chopped fresh greens like spinach / methi leaves / finely grated mixed vegetables ( optional ) - 1/2 cup
Cilantro - a handful, chopped
Garlic - 3 cloves, chopped
Cooking oil - 1 tbsp + more for cooking thalipeeth
Salt
Water

Make a batter of pouring consistency with the mix and water.

Add the rest of the vegetables and a tablespoonful of oil.
Heat a nonstick skillet and smear a little cooking oil on it.

Now pour a ladleful of the batter and cover the skillet. After a few minutes, remove the cover and flip it over to cook the other side till brown and crisp.

Serve with chutney or pickle.

Adapted from http://kichukhonn.blogspot.com/2009/06/hasslefree-simplified-thalipeeth.html