How many calories in Sprouts Dosa?

One serving typically contains approximately 180-220 calories, depending on the amount of oil used for frying.

Is this recipe gluten-free?

Yes, this recipe uses mung beans and rice flour, both of which are naturally gluten-free.

The batter can be refrigerated in an airtight container for up to 2 days, though it is best used fresh for maximum crispness.

It pairs perfectly with coconut chutney, tomato ginger chutney, or a light vegetable sambar.

south_indianEasyveganvegetariangluten freedairy free

RATING

4.3/5(32)

TASTE SCORE

8/10

Mung sprout dosa — vegan, high-protein crepe similar to pesarattu.

PREP

10m

COOK

12m

SERVES

1 PCS

94 cal

SERVINGS

INGREDIENTS

1 cupmung bean sprouts3 tbsprice flour1 tbspginger½ pcsgreen chili¼ tspcumin seeds1 pinchsalt · minimal — low-sodium1 tspoil

NUTRITION · PER SERVING

CALORIES · 1 PCS

Protein3g · 13%

Carbs14g · 60%

Fat3g · 29%

Fiber2g

Sugar2g

Saturated fat0g

Cholesterol0mg

Sodium78mg

Potassium144mg

Phosphorus47mg

METHOD · 3 STEPS

1
Prepare the sprout batter
- Place mung bean sprouts, ginger, and green chili in a blender.
- Add salt and a small amount of water.
- Process until the mixture reaches a smooth, thick consistency.
TIPUse minimal water during blending to ensure the batter remains thick enough to spread.
2
Incorporate rice flour and cumin
- Transfer the sprout paste to a mixing bowl.
- Whisk in the rice flour to provide structure and crispness.
- Stir in the cumin seeds for aromatic flavor.
3
Cook the dosas until golden
- Heat a non-stick tava or griddle over medium heat.
- Spread a ladleful of batter in a thin circular motion from the center outward.
- Drizzle oil around the edges and cook for 3 minutes per side until crisp.
TIPWait for the edges to lift naturally from the pan before attempting to flip the dosa.

PRO TIPS

3 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the sprouts are fresh and thoroughly rinsed to prevent any bitter notes in the batter.
2
For a crispier texture, let the batter rest for 10 to 15 minutes before cooking.
3
If the batter is too thick to spread, add water one tablespoon at a time until it reaches a pourable consistency.

RECIPE VARIATIONS