Sprouted Green Gram Dosai

Ingredients:
Sprouted green gram - 2 cups
Raw rice - 1 cup
Onion - 1
Green chillies (long) - 2
Ginger - 1 inch
Salt (to taste)
Oil

Method:
Soak rice for 3 hours. Grind all the ingredients except oil into a dosa batter. In a tawa, spread the batter (a ladleful) and cook thoroughly on both sides by sprinkling little oil. Serve with hot chutney.

Sent off to Umm Mymoonah's "Iftar Moments: Hijri 1431" and Priya's "Let's Sprout" event.

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Curry Leaves Rice

Ingredients:
Curry leaves - 1.25 cups
Urad dal - 1 tbsp.
Bengal gram/chana dal - 1 tbsp.
Whole dry red chillies - 3
Tamarind - 1.5 tsp.
Salt (to taste)
Asafoetida powder - a pinch
Fried garlic - 1 bulb (peeled)
Cooked rice - as required
Oil

Method:
Dry roast the curry leaves till they turn crispy. Fry the urad and chana dal till golden color in 1 tsp. of oil. Fry tamarind and dry red chilli. Grind the dals, tamarind, red chillies, curry leaves, salt and asafoetida. Mix this powder, garlic with rice. Very perfect in a lunch box.
Note: Use fresh and tender leaves

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Sprouted Green Gram Murukku

Ingredients:
Sprouted green gram - 1 3/4 cups
Rice flour - 2 cups
Urad dal - 50 gm
Cumin powder - 1/2 tsp.
Coriander leaves paste - 2 tbsp.
Red chilli powder - 1 tsp.
Salt (to taste)
Sesame seeds (white) - 1 tsp. (heaped)
Ghee - 2 tsp.
Asafoetida powder - a pinch
Oil (for deep frying)

Method:
Dry roast the urad dal till golden brown color. Cool and powder them.
Grind the sprouted green gram by adding little water.
In a bowl add rice flour, powdered urad dal, asafoetida, salt, red chilli powder, sesame seeds and mix well.
Add ground green garm, coriander leaves paste and ghee and mix. Add little water and knead into a soft dough.
Take a small dough (ball) and add it in the murukku presser. Meanwhile heat the oil in a kadai to deep fry.
When the oil is hot, press the dough directly to the oil in spiral shapes.
Fry the murukkus in medium-low flame till they turn golden brown color on both sides.
Continue with the remaining dough.
Cool the murukkus and store them in air-tight container.

Sent off to Priya's "Let's Sprout" event.

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Sprouted Green Gram Salad

My children are quite fond of Kurkure, so do many of their friends. To make them eat some healthy stuff, I mixed them with few vegetables. Of course, they enjoyed the salad.

Ingredients:
Sprouted green grams - 3 cups
Kurkure - 1 packet
Red capsicum - 1/2 (chopped)
Yellow capsicum - 1/2 (chopped)
Ginger (minced) - 1/2 tsp.
Corn - 1/2 cup
Coconut (grated) - 3 tbsp.
Cumin (crushed) - 1/2 tsp.
Coriander leaves - 2 tbsp. (chopped)
Lime juice - a few drops
Salt to taste (optional)
Pepper powder to taste (optional)
Cucumber - 1 (peeled and chopped)

Method:
Combine all the ingredients in a mixing bowl. Serve immediately in separate bowls. I didn't add corn and coriander leaves.

Sent off to Priya's "Let's Sprout" event.

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Carrot Cake (Eggless Version)

It's a healthy cake without butter and icing.

Ingredients:
All purpose flour - 1/2 cup
Wheat flour - 1/3 cup
Baking powder - 3/4 tsp.
Baking soda - 3/4 tsp.
Carrot - 180 gm
Light brown sugar - 2/3 cup
Salt - 1/4 tsp.
Cinnamon powder - 1 tsp.
Walnuts - 1/2 cup (chopped)
Vanilla extract - 1/2 tsp.
Oil - 1/3 cup (low fat oil)
Golden raisins - 1/4 cup
Flax Seed powder - 1/2 tbsp.
Warm water - 1 tbsp.
Plain yogurt - 1/4 cup
Orange juice - 2 tbsp.

Method:
Mix the flax seed powder and the warm water. Whisk well for 30 seconds. After 10 minutes, the flax seed mixture will become thick and viscous.
Sift the flours, baking powder, baking soda, salt and cinnamon. Add the brown sugar, grated carrots, raisins and walnuts and mix well. In another bowl lightly whisk together the oil, flax seed mixture, vanilla extract, yogurt and orange juice. Make a well in the middle of dry ingredients and pour the liquid ingredients. Gently, stir till combined.
Pour batter into a lined and greased 8 inch cake pan (I adjusted with my old cake pan). Bake in a preheated oven at 190°C  for about 25 to 30 minutes or until tester comes out clean. Remove and cool on a wire rack. Enjoy this healthy cake.
Source-Magazine

Sent off to Umm Mymoonah's "Iftar Moments: Hijri 1431", Pari's "Only Kids Delight" event and Siri's "Healing Foods-Carrot" event hosted by Suma.

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Sprouted Green Peas Stuffed Parathas

Ingredients:
For dough:
Wheat flour - 3 cups
Salt (to taste)
Water (to knead)

Method:
Mix the flour with salt. Add water and knead into a soft dough. Cover and keep aside.

For peas stuffing:
Ingredients:
Sprouted green peas - 1.5 cups
Green chilli paste - 1/4 tsp.
Ginger (minced) - 1/2 tsp.
Amchur powder - 1/2 tsp.
Cumin powder - 1/2 tsp.
Flax seed meal - 1 tbsp.
Garam masala - 1/4 tsp.
Salt (to taste)
Coriander leaves - 2 tbsp. (chopped)
Oil

Method:
Boil the peas with required salt. Strain the peas. Grind them without adding water. Heat oil in a pan and add the ginger and green chilli paste. Saute for a minute. Add the ground peas and saute. Now add all the powders and mix well. Add salt and flax seeds meal. Remove from heat. Add coriander leaves and keep aside. When the stuffing is warm, make key lime size balls and keep aside.

Divide the dough into balls of equal size. Roll out into a small circle. Place the stuffing in the center and fold from all corners and seal it. Roll out into a thin circle from the sealed side. Continue with remaining balls.
Heat the tawa and place the parathas. Add little oil and cook on both sides. Serve with raita or any side dish.

Sent off to Priya's "Let's Sprout" event and Cilantro's "Global Kadai-Indian Flavoured Flatbreads" hosted by Sandhya Hariharan.

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