I'm expecting our second child, and wanted to try some thing different and healthy.. this dosa was just yummm..
My husband and me could not get enough of it.. love you blog..
thanks a ton .. keep up the great work... am looking forward to trying more recipes..
Oh Oh :( - By parboiled rice, I meant Idli Rice/ Puzhungal arisi. Guess, I should add that on the side. --DK
Sorry about that Dipal. Just fixed it. Thanks for the pointer. --DK
I have an Indian style food processor which I use to grind the ingredients. As for the next question you can surely try with brown rice. I havent personally tried it hence I am not sure about the taste factor
I am not sure grinding it makes it bitter..Did u try tasting it on its own? was that bitter? Sometimes depending on the quality of the moong (i am assuming), the sprouts by themselves can be bitter. Usually moong sprouts are not bitter. May be sprouting it for long time makes it bitter....try minimal sprouts (just a little) and see if it has a bitter taste. I will update this space if I get more info on why it gets bitter
Thank you so much for sending me the feedback. Appreciate it. If you are interested, would love to showcase your experience for rest of the readers in the site. You can give this v same feedback or more if you like in this link - http://chefinyou.com/i-made-this/?recipeid=2945 Thanks :) --DK
These dosas belong to the class of quick method ones - this is v similar to Godhuma(wheat) dosa, Maida Dosa, Pesarattu and Adais which dont need fermenting. You can keep it for some time if you want to, although not really necc. :) --DK