Green Gram Dosa

Ever wish you could start your day with a delicious dosa that’s lighter, higher in protein, and keeps you full longer? 

Enter the Sprouted Green Gram Dosa—a twist on the classic South Indian crepe that swaps out some rice and lentils for sprouted moong beans, boosting nutrition without sacrificing taste.

Why Sprouted Green Gram Dosa Is a Game-Changer

• High in protein: Sprouted green grams pack more protein than traditional rice-lentil dosa batter, helping you build and repair muscle.
• Low glycemic: The sprouts stabilize blood sugar, making it ideal for weight management.
• Rich in fiber: Keeps you feeling satiated and supports healthy digestion.
• Gluten-free & vegan: Naturally free of gluten, egg, and dairy—just use plant-based ghee or oil.

Ingredient Breakdown

• Sprouted Green Gram (Moong Beans): The hero ingredient—sprouting increases vitamins, enzymes, and protein.
• Raw or Parboiled Rice: Adds structure and the familiar dosa texture.
• Green Chilies & Ginger: Fresh heat and zing for that classic savory kick.
• Rock Salt & Asafoetida: Gentle seasoning that enhances digestibility.
• Cumin Seeds: Earthy warmth and digestive support.
• Turmeric Powder: Earthy color and anti-inflammatory benefits.
• Ghee (or Oil): For crisp edges and a golden finish.

🌿 Vegan Swap: Use coconut oil or sesame oil in place of ghee for a plant-based crunch.

Here’s How It All Comes Together

First, soak green gram in water overnight, then drain and wrap in a muslin cloth to sprout for another 12 hours. Meanwhile, soak rice for an hour. In a blender, pulse the rice, green chilies, ginger, cumin, turmeric, asafoetida, and sprouted green gram—adding just enough water to achieve a dropping-consistency batter. Let the batter rest for 15–20 minutes.

When you’re ready to cook, heat a nonstick tawa until just smoking. Pour a ladle of batter, spread gently into a thin circle, and drizzle a little ghee or oil around the edges. Cook on medium-high until the underside is golden and crisp, then flip and roast briefly on the other side.

💡 Pro Tip: For extra crispness, cover the dosa with a lid for a few seconds while the first side cooks—it traps steam and crisps the edges.

What Goes Along

• Coconut Chutney: Creamy and cooling, it balances the mild heat.
• Peanut Chutney: Nutty depth and smooth texture.
• Sambar: A hearty lentil stew for dipping and dunking.

How to Serve

Serve dosas hot off the tawa in a stack, accompanied by chutney and sambar. Tear or roll each dosa to scoop up every last bit of flavor.

Packing & Meal-Prep Tips

• Make-Ahead Batter: Store refrigerated for up to 2 days—batter ferments slightly and turns tangier.
• Freezing: Spread small circles of batter on parchment, freeze, then store in bags. Cook directly from frozen with a few extra seconds.
• Lunchbox-Friendly: Roll dosas around your favorite filling—spiced potatoes or paneer—for a portable, protein-rich wrap.

Party & Bulk Preparation

For gatherings, use multiple tawa pans side by side. Keep dosas warm in the oven on low heat, stacked between parchment paper. Guests can assemble their own chutney-dipped bites for a fun, interactive breakfast or brunch station.