Friday, February 13, 2015

Green Moong Pulav - Green Moong Rice

I always love preparing one pot meal, the reason being very obvious, they are healthy and quick. Here is another nutritious dish which also can be made when you run out of vegetables. That too prepare this with the sprouted moong, it is a perfect healthy lunch box recipe. Serve it on its own or with a spicy side dish or with a simple raita.


Sprouted moong dal or soaked moong dal - 1/2 cup
Uncooked rice - 1 cup
Water - 3 cups
Salt - as required
Onion - 1, sliced lengthwise
Green chilli - 1
Ginger garlic paste - 1 tsp
Hing - a pinch

To Temper

Ghee - 1 tsp
Oil - 2 tsps
Cumin seeds - 1 tsp
Cinnamon stick - 2, 1" piece
Cloves - 2
Curry leaves - few

  1. Wash and soak the rice in water for 15 minutes. Simultaneously prepare the other ingredients and start with the tempering.
  2. Heat ghee and oil, add cumin seeds and once they splutters add cinnamon stick, cloves and curry leaves. They add slit green chilli and onions. Saute until the onion turns transparent. Add ginger garlic paste and saute until the raw smell goes off.
  3. Then add green moong and hing. Mix well and add 3 cups of water. Add required amount of salt, allow the water to come to a boil. Now add the rice, give a stir, close the pressure cooker and cook for 3 whistles and simmer for 5 minutes. 
  4. Once the pressure subsides, mix gently without breaking the grains. Serve hot with any spicy gravy or a simple raita or your choice.

Wednesday, February 4, 2015

Sponge Dosa - Soft Sponge Dosai Recipe

Bored of preparing the regular dosa varieties? Try this sponge dosa, it is very soft and spongy and stays like that even after 4-5 hours of preparation. It tastes great with any chutney varieties. You don't have to add any cooking soda/baking powder for this recipe.


Idly rice - 1 cup
Poha - 1/2 cup
Urad dal - 1/4 cup
Fenugreek seeds - 1 tsp
Salt as needed


Wash and soak rice, urad dal and fenugreek seeds for a minimum of 3 hours. After 3 hours, wash poha and add it in the mixer. Then add the soaked ingredients, grind to a smooth batter adding required amount of water. Transfer to a wide vessel, add salt, mix well and allow to sit overnight to get fermented.

In the morning, you can use this batter for preparing soft and spongy dosas. Heat a tawa, pour a ladle of this batter, add few drops of oil and cover with a lid. Cook until u hear a SSS sound or until one side of the dosa turns golden brown in color.  Now, take out the dosa from the tawa. You don't have to cook the other side as we are cooking this keeping covered.  Just make sure you keep the flame on medium throughout the process. These dosas are crispy outside and super soft inside. Yumm!