Ready to serve instant sprouted Matki dosa with Asafoetida chutney
Makes : 10-12 dosas
Time taken: 45 minutes in all (excluding soaking, sprouting & grinding)
Matki/Moth beans in marati and english respectively. I have already put up a couple of recipes namely Matki masala, Matki paratha and sprouted Matki in creamy gravy and out of passion i tried out this dosa like the pesarattu which is made with sprouted Moong/Green gram and rice and it surprisingly turned out to be very yummy but of course not crispy as pesarattu, yet healthy though!!! Easier to make as it needs no fermentation etc. Here it goes….
What you need to have:
1. Sprouted Matki – 3/4 cup
2. Raw sona masoori rice – 1/4 cup
3. Chopped onion – 1/2 cup
4. Green chili – 2-3
5. Ginger – 1″ piece
6. Salt – as per taste
What you do with what you have:
1. Soak Matki in water for about 8 hours. Drain water completely and tie it in a clean cloth and keep it in a dry bowl again for about 5-6 hours if it is summer and for about 8 hours or even more if winter. When done one can see it is sprouted. Add required quantity of raw rice to it and let it be soaked for about 4 hours.
2. Drain water and add chopped onions, green chili and ginger to it. Adding water in steps grind it in mixy to a fine but medium thick consistency.
Grind Matki dosa batter
3. Place a dosa skillet on medium flame. When heated add a few drops of olive oil on the skillet. When it spreads through the skillet splash a little water on it and rub it with a coconut coir or a tissue paper. Pour a laddle of batter and spread it with the back of the ladle to required thickness. As the dough is thick in consistency one can spread it all over the skillet. Toast till brown dots appear on the dosa.
A laddle of dosa batter being poured on dosa skillet
Matki dosa being cooked till done
Ready to serve Matki dosa with asafoetida chutney
Makes 10-12 of the above size
Time taken: 30 minutes(other than soaking, sprouting and grinding)
Good to remember:
1. Use fresh stock of Matki beans as it is easy to sprout.
2. Half cup of Matki when sprouted will be around 1 and 1/2 cups
3. The batter should be thick and very fine in consistency to spread the dosa very thin.
4. Dosa will be crispy only when hot from the skillet to the plate. Hence relish it hot.