Sprouted Amaranth Seed Dosa
We all know Amaranthus as a green leafy vegetable. But many of us don't know that the grain is also useful for cooking different recipes like sweets, breakfast, or it can be used to substitute with rice as well. The Amaranth seeds has numerous health benefits. It is gluten-free and has plenty amount of fiber, micro-nutrients and antioxidants. It also has a good amount of protein and also high in manganese, iron and many other vitamins and minerals. It is one of the richest sources of calcium. So including Amaranthus seeds in to your children's diet is really beneficial to them.
The recipe that I discussed here is Amaranth dosa made with Urad dal and sprouted Amaranth grain. As sprouting Amaranth grain increases absorption capacity of our body and also increases the nutritional value. You can also use normal Amaranthus grain but I recommend to use sprouted grain in-order to increase the health benefits.
Now let us go through the recipe details
INGREDIENTS:
Amaranthus grain - 2 cups
Urad dal - 2 cups
Salt - 1 teaspoon or as per your taste
Methi seeds - 2 teaspoons (optional)
Oil - 1 teaspoon (for making one dosa or per your requirement)
Water - as per requirement
PROCESS:
1) To make sprouting of Amaranthus seeds:Wash and soak Amranthus seeds two days before you want to make dosa because we want to use sprouted one. Soak the seeds for atleast 12 hours or overnight and after that drain the water and wash the grain the once. Now transfer in a clean cotton cloth, tie it tightly and allow it to sprout for atleast 2 days(It depends on the climate that you stay) or you can see an inch sprouts.
2) Wash urad dal and soak it in enough water for a minimum of 6-8 hours. Also add fenugreek or methi seeds along with Urad dal. Do this step(soaking dal & methi) on before day you want to make dosas. For instance if you want make dosas on Monday morning for breakfast, soak urad dal on the day before i.e., on Sunday morning.
3) Now after soaking, transfer all the soaked ingredients Urad dal, Methi seeds and Sprouted Amaranth grain into a blender jar. Add enough salt and water left in soaking urad dal and make a smooth paste. It should be not too thick or too thin. It has to be like pouring consistency.
4)Transfer the batter into a large vessel to ferment the batter. Ferment the batter for atleast 8 hours or overnight.
5) The batter will raise and you can notice small air bubbles after fermentation. Mix the batter thoroughly once using a ladle.
6) Heat a pan (iron tawa preferably) and season it with oil and spread the ladle full of batter into round shape to make pancakes/ dosas.
7) Drizzle some oil on the top of the dosa, and roast it until golden brown and flip it into another side and cook for a minute. After cooking the dosa on both the sides, transfer the dosa into the serving plate.
Serve this Sprouted Amaranth Dosa with any chutney with your choice.
For healthy and tasty chutney recipe that I made, click on this link Chutney recipe.
Notes:
- Do not throw away the excess water that is left after soaking the lentils (Urad dal in this recipe). This water contains some nutrition content in it, you can use them for cooking(for example stews, soups or curries which requires to add water, to cook rice) or you can also use them while grinding the dosa batter.
- It is best to use Sprouted Amaranthus in this recipe because, it will be easy to digest and we can double the health benefits present in it after sprouting.
- Transfer the dosa batter in a large vessel and make sure it is only half filled. If we ferment the batter, the batter may overflow because of the fermentation process.
- Use an Iron tawa for preparing dosas and avoid non-stick pans. Since we require high flame in making dosas, it will be a hazard to your kid's health if you use non-stick pans. So try to avoid non-stick tawas and use Iron tawa instead.
- Leftover dosa batter can be stored in refrigerator in an airtight container for 2 to 3 days
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