Green-gram-sprouts-Cake

#GreenGramSproutsCake : #Sproutedgreengram [ #MoongSprouts ]/ #GreenGramSprouts is rich in protein. One of the best protein rich food for vegetarians. #GreenGram is called #Payaru or #PachaiPayaru in Thamizh. #GreenGramSprouts is known as #MulaikatiyaPayaru in Thamizh.
It has to be ground coarsely in a blender/mixie adding other condiments and mixed with carrot, beetroot, cauliflower, curry leaves & coriander leaves to make a dough. Then the dough is steam cooked to make a tasty cake.

If green gram sprouts are readily available at home then this tiffin takes only 15 - 20 minutes to prepare.

Preparation Time          : 10 - 15 mins

Cooking Time               : 10 Mins

No. of cakes                  : 6 - 8

Ingredients :
To Grind :
3/4 cup	Green gram sprouts
2 - 3	Red chilly [ Adjust ]
1 Tsp	Cumin seeds
1 Tsp	Fennel [ Somph ]
1/2 inch	Ginger piece
1/2 inch	Turmeric tuber [ optional ]
6 - 8	Black pepper corns
2 - 3 cloves	Garlic
1/2 Tsp	Salt [ Adjust ]
To add with dough :
1/4 cup	Carrot nicely chopped
1 Tbsp	Beetroot nicely chopped
1/4 cup	Cauliflower nicely chopped
15 - 20	Curry leaves, tear into pieces
3 - 4 cloves	Garlic, chop nicely
3 Tsp	Coriander chopped
7 - 8	Mint, chop nicely
1/4 Tsp	Salt [ Adjust ]

A teaspoon of oil to grease idly plate.

Method :
Take all the given ingredients except #Greengramsprouts to grind in a mixie jar.
Run the mixie for few seconds without adding water.
Now include green gram sprouts and again run the mixie for few seconds without adding water.
Transfer coarsely ground dough into a wide mouthed vessel.

Add all the chopped ingredients and mix well.
Adjust salt.

Heat an idly maker on a stove with 3 cups of water.
Grease idly plate or steamer plate with oil.
Divide the dough into equal parts and keep on the greased idly plate.
Steam cook for 8 - 10 minutes or until the dough mix gets cooked.

Check by inserting a clean knife into a cake whether the cake has been cooked at the center.
When you pull out the knife it should come clean without any dough sticking to it.
If dough found sticking to the knife, cook for another 2 to 3 minutes.

Relish with a juice for breakfast or as an evening snack.



You might also like to try

Appam

Ragi spicy adai [ kaezhvaragu adai ]

Pesarattu

Sprouted green gram pancake

Moong dal vada [ green gram vada ]

Sprouted Mothbeans pesarattu

For other tiffin varieties

Breakfast and Dinner ideas


For Accompaniments

Chutney Varieties

Pesarattu

#Pesarattu #GreenGramPancake : This is an Andhra special tiffin prepared from green gram. The green gram is the best source of protein for vegetarians and also rich in fiber content. The mineral potassium is high in this legume and that helps to maintain the blood pressure. This legume is easily digestible and suitable for both children as well as old people.
Generally the Vitamin B is present at the outer layer just below the skin of a grain. When the skin is removed those important nutrients will be lost. Here green gram with skin has been used which keeps Vitamin B intact.
Pesarattu is an instant breakfast. It requires approximately an hour to soak the green gram.
Here let us see the method of preparing pesarattu.
Can make 5 to 6 pesarattu approximately.

Ingredients :
1 cup	Green gram split with skin
1 Tbsp	Raw rice
small piece	ginger
3/4 Tsp	Salt
To spread :
1 medium size	Onion, chop nicely
2 Tbsp	Coriander leaves

Oil to make pesarattu.
Method :

Wash and soak green gram split & rice together for an hour.

After one hour grind into a smooth batter in a mixer.

Add salt & coriander leaves and mix well.

Keep a tawa on a stove over a medium flame.

Grease the tawa with oil.

Keep a big ladle full of batter at the centre and spread evenly to make a thin circular pancake.

Spread nicely chopped onion over the pesarattu.

Sprinkle oil over and along the rim of the pancake.

Close with a lid until rims become golden color.

Then flip the pancake using a dosai ladle.

Take out from the tawa and keep on a plate.

Again do the same way to make another one.

Enjoy with hot rawa upma and any spicy chutney.

You can relish without rawa upma also.

You might also like to try

Cooked Rice Pancake

Cooked Rice Coriander Pancake

Samai Methy Pancake

Adai [ Pancake ]

Amaranth Pancake

Sprouted Green Gram Pancake

#SproutedGreengramAdai : Sprouting increases the nutritional value of green gram especially protein content compared to dry green gram. The protein, vitamins and minerals content increase considerably when sprouted.

So it is advisable to include nutrient rich sprouts in our daily food  in some form.
Here I prepared a pancake using green gram sprouts.

The ingredients given are enough to make 4 - 6 pancakes.

Ingredients :
1/3 cup                                       Boiled Rice [ Idly rice ]
1/3 cup                                       Raw Rice
1/3 cup                                       Gram dal [ Channa dal ]
1/3 cup                                       Sprouted Green gram*
2 Tsp                                          Black gram dal
3/4 Tsp                                       Salt
1/4 Tsp                                       Asafoetida
2                                                Red chilly
1 Tsp                                         Cumin
1 Tsp                                         Fennel
1/2 inch piece                             Ginger

* Wash and Soak green gram for 8 to 10 hours. Then drain the soaked water completely.
Close with a lid and keep in a warm place.
Sprouts come out after 8 hours. Keep it outside for some more time to get better sprouts.
Then store in fridge.

To mix with batter :
3 Tsp                                         Coriander leaves chopped nicely
10                                              Curry leaves
1 cup                                         Bottle gourd [ #suraikkai ] nicely chopped
1/4 cup                                      Onion nicely chopped

Method :
Soak both the rice together after washing two times for 2 hours.
Soak gram [ channa ] dal and urad dal in another vessel.
After two hours take soaked rice, salt, chilly, fennel, cumin, asafoetida and ginger in a mixie jar.
Grind coarsely adding enough water.
Transfer into a bowl.
Now grind dals and sprouted green gram also coarsely and transfer into the same bowl.

Add other ingredients to the batter.
Mix well.
Heat a tawa on a stove over a medium flame.
Sprinkle oil over the tawa.
When heated up spread two ladle full of batter evenly.
Sprinkle oil over and along the rim of pancake.
Keep it closed until the rim of pancake turns golden color.
Then open and flip the pancake using a dosai ladle to cook the other side.
Transfer to a plate after both the sides are cooked well and become golden color.

Serve hot with Tomato Garlic chutney.

Note :

Be careful while flipping adai to cook other side as the dough is fully loaded with plenty of chopped  bottle gourd [ suraikkai ] pieces.





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