Moong Sprout Dosa :: Protein rich rice crepe :: South Indian no ferment Dosa

God !! How fast does time flow by. Last month, I  was looking into Vaishali's Blog getting tempted over the variety of posts she has. And then now, this is another Month and I am paired with Veena of Veg Junction. Once I started going through her blog, she had a number of South Indian recipes in her posts. Yay !! Thats what I wanted, a good blog with a number of South Indian recipes.. Hmm.. the Dilemma, which one to try first. I saw her Thalis for Blog Marathon, All equally good and different from each other. Now What ?? Uff, it was a daunting task just to settle for one score. And yet, I got the clue, this Dosa is a  perfect combination of Health and taste. Loved the colour and loved the flavor too. I did want to try this version for quite a long time but never got a chance too, and now with the recipe in hand.. I just couldnt resist the urge of getting the thing right on my table. 

I am gradually getting better in the art of Dosa Making, getting those perfect crispy spiral Dosas is one of my favorite tasks these days. When I swirl the laddle in a circular motion on that griddle, I dont know, I just feel so good.. Some how... I love making crepes, in a similar way. Anyways, coming back to the Dosa, I always used to think how to keep the proportion of Rice and Daal in the usual version. And I did try it few times, but the best Dosa comes out only with the proportion of the traditional Combination. This Dosa, however, has equal proportions ofr Dal and Rice and hence liked by me even more. And the best part is, it doesnt require Fermentation as well. Off to the recipe now :

Ingredients:

• 1 cup Sprouted Moong 
• 1/2 cup White Rice 
• 1/2 cup brown Rice
• 1 tbsp grated Ginger
• 1 tsp minced green chilies
• Salt to taste 
• 1 tsp Garam Masala 
• 2 tbsp Chana Daal 
• Oil for roasting

Method:

• Soak the White rice in warm water for atleast 3 hours and Brown Rice atleast for overnight. 
• Grind both rice together and Sprouts Moong separately with enough water to make it dropping consistency. 
• Heat and Grease  a non stick Griddle with enough oil. First Crepe will absorb a little  more oil. 
• Pour a ladleful of batter onto Griddle and spread it in spiral motion. Keep the flame low to make thin crisp dosa. 
• When the Dosa pulls itself from the side and gets browned from the edges, drizlle a little oil around and turn over, cook the other side. 
• Take off from the Griddle when it gets brown spots on the sides. 
• Serve with Hot Chutney or Sambhar. 

Notes:

• I used a little Red chili flakes to keep the Dosa spicy
• You can skip the Garam Masala, it just added to the spice of the Crepe.