Moong Sprouts Parantha

About Moong Sprouts Parantha

Ingredients

• Green gram sprouts (ankurit moong), blanched ½ cup
• Whole wheat flour 1 cup
• Soyabean flour ¼ cup
• Sunflower oil 1 tbsp + to cook
• Ginger, finely chopped ½ tsp
• Garlic ½ tsp
• Asafoetida, mixed with a little water ¼ tsp
• Green chillies, finely chopped 1 tsp
• Onion, finely chopped ½ cup
• Salt to taste

How to Make Moong Sprouts Parantha (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add ginger, garlic and asafoetida and saute for 1-2 minutes.
2. Add green chillies, onion and salt, mix and saute till onion turns a light brown.
3. Add green gram sprouts and mix well. Set aside to cool down to room temperature.
4. Take wheat flour and soybean flour in a bowl, add salt and sufficient water and knead into a dough.
5. Divide the dough into equal portions and shape them into ball. Stuff each ball with a portion of the sprout mixture, seal well and shape into balls. Roll each stuffed ball into a parantha.
6. Heat a non-stick tawa, place a parantha on it and cook for 1 minute. Flip, drizzle 1 tsp oil all around, flip again and drizzle 1 tsp oil all around again. Cook, turning sides, till both sides are evenly done and golden. Cook remaining paranthas similarly.
7. Arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps