Green gram sprouts dosai|பச்சை பயறு தோசை

Written by: 7aumsuvai

Green gram sprouts dosa is a healthy version of yummy dosa, prepared with homemade green gram sprouts along with rice and other ingredients, which goes well with coconut chutney. Sprouts are believed to be highly nutritious and rich in enzymes which promote good health. Sprouted green gram can be eaten in its raw form, cooked or ground into flour.

Recipe for sprouts:


Serves 4 to 5

  • 1 cup - Green gram/ green lentil /pacha payaru
  • 1 cup - Raw rice
  • 2 no's - Green chili
  • 1/2 inch - Ginger
  • 1 tsp - Cumin seeds
  • Handful - Fresh curry leaves
  • Handful - Fresh coriander leaves
  • Pinches of asafoetida/hing
  • Salt to taste
  • Chopped onion for making dosa
Preparation method:

Making of sprouts:

  1. Wash and soak green gram in water for overnight or up to 8 hrs. 
  2. Drain water completely and tie them in a clean damp cotton cloth or just cover with paper towel. close it tight.
  3. Place it in a warm place for about 8hrs or overnight or until it sprouts well. After 8 hrs I saw my green grams are beautifully sprouted. I used my sprouted green grams for making salad and you can also use this sprouts for making dosai, variety rice etc.
Making of dosai:
  1. Wash and soak raw rice for 3 to 4 hours, set it aside.
  2. Grind sprouts, soaked rice, green chilies, ginger, cumin seeds, fresh curry leaves, coriander leaves, asafoetida/hing, to a slightly coarse paste like our regular dosa batter.
  3. No need to ferment this batter. Just mix enough water to bring it to dosa batter consistency.
  4. Consistency of batter should not be too thick or too thin (It should be like our regular dosa batter consistency).
  5. Heat a dosa pan, add a scoop of batter and spread it like our regular dosa, sprinkle the chopped onions.
  6. Drizzle oil and cook on both the sides till golden brown. Serve hot with coconut or spicy ginger chutney.


  • If you are not using this batter immediately, then store it in the refrigerator for latter use.
  • There is no need for fermentation for this recipe, either you can use batter immediately after grinding or use it after 2 hours for better result(slightly fermented batter).
  • You can add rice flour instead of raw rice but grinding the rice along with the green gram gives a coarse texture to the pesarattu.

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