Sprouts Pulao

About Sprouts Pulao

Ingredients

• Rice, soaked for 15 minutes 1½ cups
• Sprouts 1 cup
• Salt to taste
• Sunflower oil 1 tbsp
• Ginger, finely chopped ½ tsp
• Medium green capsicum, chopped ½
• Green chilli, slit 1
• Spring onions with greens, chopped 4
• Asafoetida ½ tsp
• Red chilli powder ½ tsp
• Cloves 1 to 2

How to Make Sprouts Pulao (Stepwise Photos)

Method

1. Boil 5 cups water in a deep non-stick pan, add rice and salt and boil.
2. Heat oil in a non-stick pan, add ginger, capsicum and green chilli and saute for 2 minutes.
3. Add sprouts and toss on high heat. Add spring onions, salt, asafoetida and red chilli powder and mix well. Cook for 2-3 minutes.
4. Add cloves to the boiling rice for flavour. Cook till the rice is just done. Strain and transfer it into a serving dish. Top it with the sprouts mixture 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