Hi Supermoms,
We all know the health benefits of adding sprouted grains and legumes in our diet. You can prepare sprouts for the week during weekends and store them in your refrigerator.
Recently, I had shared my hassle free method of making sprouts through instagram and facebook and I was so thrilled by your response . Many youngsters have tried and shared how this method has benefited them. If you have missed watching and making them , you can now watch the 'Sprouts Story'.
Sometimes making sprout salad everyday gets boring. So for variety, you can try making the Sprout Attu. I had both green moong and kala channa/brown garbanzo bean sprouts, so used both of them. I also had some left over dosai batter. So, I ground the sprouts and added them to the batter.
Making sprout attu is this easy. But on your request , I am sharing the detailed recipe . So, with this week's batch of sprouts, do try making this dish. Even those who do not like sprout salad will love this attu. You can grind fresh coconut, ginger and green chillies to spice up the batter.
If you are making it for the first time, you can skip coconut and green chillies. Instead, you can sprinkle finely chopped onions, ginger , finely chopped cilantro and even chillies ( optional) on top of the attu .
The sprout attu will be soft . It is best to make thin crepes so that it cooks well and also has some crispy edges that are so tasty.
If you want to make it for breakfast, you can prepare the batter overnight and store it in the refrigerator. Remove the batter from the refrigerator 15-20 minutes before making the attu.
For dinner, you can prepare the batter in the morning and store it in the refrigerator . The batter keeps good for 2-3 days. You can also use a mix of horse gram sprouts, brown garbanzo bean sprouts etc.,
Sprout Attu :
Preparation time : 10 minutes
Cooking time : 15-20 minutes
Serves : 2-3
1 cup = 250 ml cup
Ingredients :
1 cup moong/mung bean sprouts
1/4 cup rice flour
pinch of asafoetida ( optional)
salt to taste
sesame oil ( to grease the tava)
To sprinkle :
1 onion ( finely chopped)
1" ginger ( peel and finely chop)
1 green chilli ( de-seed and finely chop, optional)
1 sprig curry leaf ( roughly torn, optional)
handful coriander leaves ( finely chopped, optional)
Method :
1. Grind the sprouts with half cup of water into a smooth paste.
Chef tip: Adjust water quantity.
2. Pour it into a vessel/bowl and add the rice flour.
Chef tip : You can also use left over idli/dosai batter
3. Add salt, asafoetida and mix well.
Chef tip : The batter should not be too thin or too thick . You can check the consistency in this video .
4. Let it rest for 10-15 minutes if you want to make it immediately. Else, store it in the refrigerator till you make the attu.
5. Heat the tava over medium flame.
6. Grease it with sesame oil .
7. When the tava is just hot, pour a ladle of batter and spread it just the way you make dosai.
Chef tip : Do not hurry to flip as this attu is delicate and will tear. Let it start browning and then flip them. Also, if you find it very difficult to get shape, you can add little more rice flour.
8. Sprinkle onion and ginger.
9. Using a spatula, gently press so that the onions stick firmly to the attu.
10. Flip and cook the other side till the onions are slightly brown.
11. Repeat the procedure for the entire batch.
Your delicious Sprout Attu is now ready!
Here are a few more recipe ideas for you to make sprouts interesting.
- Sprouts Panwich ( Lunch Box Recipe)
- Palak Channa ( With sprouted Black Garbanzo beans)
Happy Cooking !
With love,
Masterchefmom
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