Shingada Sprouts Salad

About Shingada Sprouts Salad

Ingredients

• Peeled water chestnuts (shingada) ¾ cup
• Green gram sprouts (ankurit moong), boiled ½ cup
• Oil 1 tsp
• Cumin seeds ½ tsp
• Bay leaf 1
• Onions, sliced ¼ cup
• Medium carrot, peeled and cut into thin strips 1
• Cabbage, finely chopped 1 cup + a few leaves to serve
• Peanuts, roasted and crushed 3 tsps
• Red chilli powder ½ tsp
• Vinegar 3 tsps
• Honey 1 tsp
• Salt to taste

How to Make Shingada Sprouts Salad (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cumin seeds, bay leaf and onion and saute till cumin seeds change colour.
2. Add carrot, cabbage and water chestnuts and toss lightly. Cook for 3-4 minutes.
3. Take the pan off the heat and add green gram sprouts, peanuts, red chilli powder, vinegar, honey and salt and mix well.
4. Arrange cabbage leaves on a serving platter, put the salad over them and serve immediately.

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