During the sprouting process, some of the starch stored in the beans is used to make smaller leaves and roots, as well as to make vitamin C. Therefore, when it comes to losing weight, most nutritionists recommend bean sprouts. But how many days can you eat the same onion tomato side dish? That’s why today we bring our delicious dosa prepared with bean sprouts. Then pay attention to the healthy recipes of sprout dosa without delay.

Why sprouts are healthy

Sprouts increase the vitamin and mineral content of beans and legumes. In Diet and Nutrition – A Holistic Approach, author Rudolf Ballantine explains that the starch in beans can be eliminated by sprouting, which creates gas in the stomach. Sprouting also increases the protein content of the beans and takes less time to cook.

To make Sprout Dosa you will need

1 cup moong bean sprouts, 1.5 cups curd – 1 cup, red chili powder – 1 tbsp, coriander powder – 1 tbsp amchur powder – 1 tbsp, turmeric powder – 1/2 tbsp chaat, masala – 1/2 tbsp, Cumin- 1 tablespoon green coriander, oatmeal- 1 cup, oil- 1/2 tablespoon

Learn how to make bean sprouts Dosa

Grate 1 cup of sprouts and combine curd, red pepper powder, coriander seeds, cumin seeds, green chillies, ginger, fresh coriander and water according to consistency.

Now mix the salt and oats together to prepare a thick batter.

3 Now set the batter aside for 15 minutes.

4 Heat a dosa tava (frying pan) over medium heat and spread 1-2 teaspoons of batter evenly on top.

5 Reduce heat and fry on one side until golden brown, flip to the other side.

6 Healthy Sprouts Dosa is ready to be served hot and crunchy.

For dosa chutney you need

Oil – 1 tbsp, Onion – 1 medium size (chopped), Garlic – 1 tbsp, Green Chili – 2 (chopped), Tomato 3-4 medium size (chopped), Salt to taste, Amchur powder – 1 tsp, red chili powder – 1 tbsp, turmeric powder – tsp

How to Make Chutney

1 In a saucepan over medium heat, add oil, onion, garlic and green chillies and cook until onion turns light brown.

Add 2 tomatoes, salt, mango powder, paprika and turmeric powder to taste.

Cook for another 3 minutes. Your tomato chutney is ready to serve.

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