Vazhaipoo Adai Recipe

Ingredients:

1. Idly Rice - 1 Cup
2. Toor Dal -  3/4 cup
3. Channa Dal - 1/4 Cup
4. Vazhaipoo / Banana Florets - 1 Cup 
5. Onion - 1 medium size
6. Ginger - 1 small piece
7. Garlic - 2 nos
8. Fennel Seeds - 1 tsp
9. Cumin seeds - 1 tsp
10. Red Chilli - 4 nos
11. Turmeric powder - 1 tsp
12. Curry leaves few
13. Coriander Leaves few
14. Cooking Oil - 2 tbsp
15. Salt as per taste

Cooking Method:

Soak the Rice, Tooe Dal and Channa Dal for about 3 to 4 hours.

Finely chop the florets like this as shown below. Please refer my Vazhaipoo Poriyal recipe for "How to clean Vazhaipoo with step by step pictures"

Add soaked Rice, both the dals, ginger, Garlic, Fennel, Red Chilli, curry leaves in a mixie and grind it to a fine batter.

In a Wok add oil, Onion and chopped Florets, Saute for about 5 mins till the florets are cooked

Add the sauted florets, coriander leaves, salt and turmeric in the grounded batter. stir well.

In a Dosa Pan add the batter and spread slowly and cook in medium flame. After few seconds flip it to the other side and cook for another few seconds.

Now it is ready to serve hot with coconut chutney or simply you can have it. Yummy !

Protein Rich Mixed Sprouts Dosa Recipe

Healthy Dosa for Children !!!

This Dosa is easy to make for kids once you have sprouts in your hand. I soaked green gram, horse gram and bengal gram separately and kept overnight for sprouting. Green gram sprouted so quickly and next horse gram and the bengal gram took more time to get sprouted. You may add any other sprouts along with this. I have added Idly dosa batter for crispiness and it gives a good taste. When this batter is poured as dosa as such, children will not eat, so I have add ed grated coconut and carrots which gives sweetness for the Dosa and healthy too. Kids may not eat sprouts, so this might be a good idea to feed them tastier and healthier breakfast or evening tiffin. 

Ingredients:

1. Green gram - 100 gms
2. Horse gram - 50 gms
3. Bengal gram - 50 gms
4. Idly Dosa Batter - 1/4 kg
5. Shallots - 5 to 8 nos
6. Jeera - 1 tsp
7. Red Chilly - 2 nos
8. Ginger - 2 tsp
9. Curry leaves - 1 sprig
10. Coriander leaves - 2 tbsp
11. Grated Carrot - 1tbsp
12. Grated Coconut - 1 tbsp
13. Finely Chopped Onion - 2 tbsp
14. Oil for cooking
15. Salt as per taste 

Sprouting Method is given in my Sprouted Pesarattu Recipe

Finely Chop Onion and Coriander leaves. Grate Carrots, Coconut and keep ready

Cooking Method:

• Grind Shallots, all the sprouts, jeera, curry leaves, red chilly, ginger and salt in to a smooth batter. 
• Mix this Batter with Idly Dosa Batter.

Click the Image and zoom you can view a clear stepwise Image 

• Add finely chopped onion, coriander leaves, coconut, and carrot. Mix well.
• Pour as normal Dosa. It will be thick. You can garnish with remaining grated carrots and coriander leaves. 
• cook in medium flame. spread oil.
• Flip the Dosa and cook for some more time.

Now your healthy dosa is ready to serve Hot with Coconut chutney.

Notes:

• You may add any other sprouts along with this. 
• You may add fennel for grinding which gives a nice flavour to the dosa.
• Children love small tiny dosas, so the dosas can be poured in small laddle instead of big dosa batter laddle.