Recipe Corner

Moong Sprouts Dosa



  • 1 cup soaked overnight green split moong dal or 1 cup sprouted moong
  • 1 inch ginger/adrak crushed
  • 1/2 cup sattu flour
  • 1 green chilli optional
  • 2 tbsp poha (powdered) or groat oats powder
  • salt as required
  • 1/2 tsp hing/asafoetida
  • 2 tablespoon coconut oil (as required)
  • 1 cup water



  1. In a mixer, grind together moong (soaked or sprouted), ginger and green chillies.
  2. Add one cup of water till it reaches a smooth batter like consistency.
  3. Add salt, hing, poha powder/oats powder and sattu flour to this batter and mix  well so that no lumps remain.
  4. Allow it to ferment for 2 hours.
  5. Heat a tawa/pan.
  6. Add a ladleful of batter.
  7. Drizzle some oil on the tawa and cook the dosa on one side.
  8. Flip it to the other side.
  9. Let it cook well.
  10. Serve hot with chutney/dips/sambar.



  • This can be made with chana sprouts, matki (moth bean sprouts) too.
  • Add grated vegetables for more variety and taste.



  • Sprouts are rich in protein, fibre, vitamins and minerals.
  • They are alkaline in nature thereby regulate and maintain the pH levels.
  • Sprouts dosa /uthappam /pancake can be enjoyed and relished as an evening snack too.
  • If you have a waffle maker, explore your creativity by making a sprouts waffle too.

Download PDF: Moong Sprouts Dosa


Luke Coutinho

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