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

Venthaya Pachadi

#VenthayaPachadi [ fenugreekPachadi ] : This is a thick gravy type dish prepared using #fenugreeksprouts, dates and dried grapes ( kismis ). It is very very difficult to define the taste of the dish. It has all four tastes namely sweet, sour, bitter and spicy. Fenugreek seeds as well as leaves are extensively used in Indian cooking. Most of the people avoid fenugreek due to its bitterness. If the seeds are soaked and then cooked the bitterness comes down little bit and palatable. The seeds are very good for health and beneficial for most common health problems. The sprouts are very good source of protein.
One tablespoon of fenugreek seeds contains
35.5 calories
6.4 grams carbohydrates
2.5 grams protein
0.7 grams fat
2.7 grams fiber
3.7 mg of iron
0.1 mg of copper and manganese
21 mg of magnesium
32.6 mg of phosphorus
The water soluble fiber present in the seeds are good for digestion, helps reduce constipation and decreases cholesterol.

This is a Rajasthani delicacy and came across the recipe from a cookery show. I have included the things that were available in my kitchen and modified according to my taste.

Ingredients :
1/4 cup	Fenugreek sprouts
2 Tbsp	Dried grapes [ kishmish ]
1/2 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Cumin powder
2 Tsp	Coriander powder
1 Tsp	Amchur powder ( Mango powder ) [ adjust ]
1 Tsp	Jaggery
2 Tsp	Salt [ adjust ]
1/2 Tsp	Mustard seed
1/2 Tsp	Cumin seed
8 - 10	Curry leaves
3 Tsp	Gingelly oil [ sesame / till oil ]

Method :
Soak dried grapes ( kishmish ) in lukewarm water.
Keep aside.

Pressure cook fenugreek sprouts [ Venthayam sprouts ] adding a cup of water for two whistles.

Open the cooker after it ran out of steam.
Set aside.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seed and cumin seed once oil becomes hot.

Then add cooked fenugreek sprouts with water in which it had been cooked earlier.

Now add red chilly powder, cumin powder and coriander powder.

Stir well until its raw smell goes off.

Then add soaked kishmish and salt.

Allow to simmer for a minute.

Then add Amchur powder [ mango powder ], jaggery and adjust salt.

Simmer until the oil starts floating over the surface.

Add torn curry leaves and turn off the stove.

Sweet, sour, bitter and spicy venthaya pachadi is ready.
This dish goes well with paruppu sadham [ lentil mixed rice ], sambar rice and also curd rice.

Note : Dried dates can also be soaked and added along with kishmish.
To make fenugreek sprouts
Soak fenugreek seeds previous day morning after washing two times in a vessel.
After eight hours drain the water completely and close the vessel with a lid.
Keep overnight at a warm place in your kitchen.
Next day morning the fenugreek sprouts can be seen.





Some more interesting recipes you might like to try

varagu venthaya kanji

fenugreek leaf besan dosai

vengaya vadavam

appam batter

venthaya kuzhambu

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.





Other Recipes to try

sprouting

Sprouting is nothing but germinating seeds of legumes, peas and cereals.
Sprouting increases its nutritional value and sprouts are rich source of vitamins, minerals, amino acids, proteins and phytochemicals.

Commonly sprouted seeds are green gram dhal - moong dhal, moth beans - siru payaru, chick pea, horse gram, fenugreek.
Here we will see how to germinate seeds and make sprouts for salads and to make sundal.

I have taken siru payaru - moth beans which is slightly brown in color but smaller than green gram.

Clean the seeds for any stones or any other foreign material.

Wash two or three times.

Soak in a vessel for 8 to 10 hours. Here I soaked at 7 O' clock in the morning.

I saw the seeds are soaked well at 5 O'clock in the evening.

Completely drain the water.

There are different types of sprouting vessels available in the market. One such is 2 to three tier plastic container with net separators and a lid. Another one is a plastic or glass jar with perforated lid.

But I simply kept in the same vessel in which the seeds are soaked and closed with a lid.
The seeds should be moist and there shouldn't be any water standing in the vessel.
The sprouts in water will rot quickly.
Leave it closed overnight and keep it in room temperature.

The next day morning we get germinated seeds.

If you want to get very good and long sprouts do not refrigerate.
But rinse gently 3 to 4 times with clean water and drain completely to maintain moisture and prevent them from souring.
Take care not to break the sprouts of germinating seeds.
You can start consuming them in salads and to prepare other recipes.
If you want to stop germinating further keep in fridge.
It can be stored in fridge for 3 to 4 days.