27 December, 2019
SPROUTED GREEN GRAM/MOLAKE HESARU KALU ROTTI
Making sprouts at home is as easy as consuming it. I often make green gram, fenugreek seeds, horse gram sprouts at home and use them in cooking. Usually I make rotti/thalipeeth by using sprouted green gram (you can use only soaked green gram as well) along with semolina/sooji/rave. And to enhance the flavor and to make it more healthy I have also added grated carrot, but we can put any vegetable of our choice. So today sharing the recipe of the same with you all.
You can also have a look at some other rotti recipes here – finger millet/ragi rotti , southekayi/cucumber akki rotti , beaten rice/avalakki rotti , Kuttu sighara groundnut rotti , sorghum sooji rotti , sago/sabbakki flour rotti , yelekosu/cabbage rotti , banale akki rotti , nine flour rotti , yellu jeerige akki rotti , sweet potato akki rotti , beetroot ragi rotti , menthya soppina banale rotti , jolada rotti , batani akki rotti , sajje/pearl millet/bajra rotti , carrot-yellu ragi rotti , red pumpkin/sihigumbala kayi rotti , seemebadanekayi/chayote ragi rotti , fresh peas rice flour rotti , whole wheat flour-bottle gourd rotti
Ingredients : measuring cup used – 250 ml
- Semolina/sooji/rave – 1 cup
- Sprouted green gram – 1&1/2 cup
- Carrot – 1 cup (tightly packed)
- Ginger – 1 tbsp
- green chili – 4 to 5 (adjust)
- Curry leaves – 2 strings (20 nos.,)
- Coriander leaves – 2 tbsp
- Sesame seeds – 1 tbsp (optional)
- Salt – 1/2 tbsp
- Water – 2 to 3 tbsp or as reacquired
PROCEDURE :
- To begin with grind the sprouted green gram, curry leaves, ginger, green chili and salt into a fine paste using little water
- Gather semolina, grated carrot, coriander leaves, sesame seeds in a wide bowl or parath and put the ground green gram mixture and knead into dough
- Divide into equal portions, spread each portion on a greased butter paper with wet fingers and roast on both the sides on a heated tawa by smearing little oil
- Serve with any kind of Palya, chutney or curry of your choice
