Sprouted Moong dal and Oats Dosa – A healthier version of Pesarattu

Summer vacation is almost here and my boy who is in kindergarten already started counting days and he is so much excited and happy but I am wondering how am I going to entertain him all summer. He got accustomed to being in school all day and now I am thinking hard to come up with fun activities to keep him busy.
Last year president Obama proposed a longer school days for this generation of students to remain competitive to the remaining world. I think that’s a good idea, the children here have only 180 days of school compared to more than 200 days (don’t know the exact no.) of school back in India. I am worried what kind of problems my kids will face adjusting to the Indian schooling system when we go back to India.
Coming back to the recipe this one is super healthy and nutritious dosa. I usually make salads and curry using this sprouts but this is the first time I am trying out dosa just b’coz of my kids. My boy hates eating vegetables in any form and salad no doubt he never even try to taste it. I thought making dosa sprouted moong dal is the only way I can make my kids eat these healthy sprouts. Luckily there was no difference in the taste compared to the original pesarattu even by adding oats to it and my kids ate without any fuzz and that gives me a great satisfaction.

Ingredients
Green moong dal – 1 cup
Oats – ½ cup
Green chilies – 2
Onion chopped – 1 medium
Ginger – 1”
Cumin seeds – ½ tsp
Curry leaves – 5
Cilantro – 1 cup
Salt to taste

Method
Soak moong dal overnight and drain all the water and keep coved in a wet cloth for minimum 12 hrs and make sure the cloth is wet all the time. When its sprouted, grind along with all other ingredients using a very little amount of water to a coarse paste. Make dosa out of it and enjoy with ginger chutney.