Tag Archives: Moong

Andhra Pesarattu with Allam Pachadi | Green Moong dosa with Ginger Chutney

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Yet another dosa on the blog, 33rd dosa recipe to add on to my collection – Dosa Corner. This time it’s a special recipe from Andhra Pradesh – Pesarattu or whole green gram dosa with a spicy, tangy chutney called Allam Pachadi. We had this for breakfast today and the flavours are still strong in my taste buds. ❤️

The basic recipe of Pesarattu is the same but many people make different additions to it, like top it with onions and carrots or fill it with upma to make Pesarattu Upma but this combination of plain Pesarattu with Allam Pachadi is what is loved the most by us. ❤️

Pesarattu is a great way to add the healthy green gram into your diet, specially if your kids love dosas. I make small dosas for my kids and they get attracted by the unique green colour of the dosas. ❤️

Hope you all try and love this dosa too. Happy and healthy cooking! ❤️


Ingredients: (1 Cup = 240 ml)

{ Makes 7 to 8 large dosas }

1 Cup Whole Green Moong / Green gram

2 Tbsp Rice flour/ Rice powder

2 tsp Jeera/ Cumin seeds

1 inch Ginger piece

1 to 2 Green chillies

A sprig of Curry leaves

Salt to taste

Step by step recipe:

1. Wash well and soak whole moong in a large bowl with atleast three times the water, overnight or for 8 hours.

Note: You can also soak for 4 to 6 hours but for me, soaking overnight works best as I make Pesarattu in the morning.

2. Drain the water completely. Add the soaked Moong to a mixer jar. Also add, chopped ginger, green chillies, curry leaves, cumin seeds, rice powder and salt.

3. Add water little by little and grind to a smooth paste.

Note: It took me about 1/2 Cup of water to get the right consistency of batter. See that that batter is not too thick nor too thin.

4. You can make dosas instantly. This dosa does not need fermentation. Now heat a dosa tawa and when it is hot, pour a ladle of dosa batter and spread into a large circle.

5. Cover and cook till the surface cooks. Add oil/ ghee on the edges and center of the dosa. Now flip and cook for half a minute.

6. Remove and serve hot. This dosa tastes best when hot from the tawa. Serve with Allam Pachadi.

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* Pesarattu is served with Allam Pachadi. You can check the recipe here – Allam Pachadi/ Ginger Chutney

* You can soak the whole moong for 4 to 6 hours also if you plan to make the dosas during day time. Soaking less time makes the dosa crispier. For me, soaking overnight works best, so I soak that way.

* Be careful while adding water while grinding the batter. Too much water will lead to a thin batter and you won’t be able to make dosas. Add water little by little while grinding.

* This dosa does not need fermentation of the batter. You can make dosas instantly.

* I add 2 Tbsp Rice flour. You can increase by 2 Tbsp of you like crisp dosas.

* This dosa batter does not taste as good after refrigeration. So best to make in small quantities and use rather than refrigerate. I use 1 Cup Moong to soak and I get 7 dosas which are sufficient for breakfast for us. My 1 Cup measures 240 ml.

* This dosa tastes best when had hot from the tawa.

* You can also check:

Moong Sprouts and Oats dosa

Sprouted Moong Methi Sukke

All my 33 Varieties of Dosa recipes

Split Green moong – Urad dal idli | No Rice Idli

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Summer vacations are about to begin here and this is the last week of online classes for my daughter. Many people we know are travelling to India and even though I am happy for them, it is making me homesick. Sometimes no matter how much you explain to your mind and heart, it fails to listen. Missing people you love is the worst kind of heartache which does not go away until you meet them.

My Amma has been telling me how safe I am here and I truly accept that. But on days when I am down, all I want is to go to Amma, sleep on her lap and just listen to her talk. That’s the most comfortable place on Earth and I really miss it. ❤️

With all this going on, blogging was the last thing on my mind, but today morning I had a heart to heart talk with my best friend, Sunanda who suggested me to focus on the blog for some relief. Talking to her really brought peace in me and I decided to think only about positives as much as possible. Really blessed to have her in my life, who is with me in all my ups and downs in life since many years. As is said, you don’t need the whole world, just handful of friends who support and love you is more than enough. ❤️

After this emotional talk, here’s sharing my kids’ “green idlis”. 😀 For them, Mallige Idli is “white idli” , Ragi Idli is “chocolate idli”, Pumpkin idli is “yellow idli” and so on.. so these are their green idlis as it’s made of green moong even though it’s a mix of green and brown in colour. The idlis come out soft and delicious with the flavour of moong in it. Do try for a change and I am sure you will like it. Happy and healthy cooking! ❤️


Ingredients: { 13 idlis and about 6 dosas }

1 Cup Split green gram / green moong dal with skin

1/2 Cup Split Urad dal

Salt to taste

Step by step recipe:

1. Take Urad dal and Moong dal separately in two vessels.

2. Wash atleast couple of times till water turns clear. Now soak in enough water for atleast 2 to 4 hours. Look at how much moong gets increased in size on soaking.

3. Now, first grind Urad dal with little water to a smooth paste. Pour in a vessel.

4. Now grind moong dal with little water to a smooth paste. Pour into the same bowl as Urad dal paste. Mix well adding salt.

5. Ferment overnight or for atleast 6 hours. Look at how well the batter ferments.

6. Mix well and add into greased idli moulds.

7. Steam in idli steamer for about 20 mins till a knife inserted in the center of the idli comes out clear.

8. Allow it to cool slightly. Remove and serve with a chutney of your choice.

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* I have served them with my Amma’s style Tomato chutney and it makes a great combination.

* Dosas from this batter comes out very crispy. Here is the picture.

* You can also make these idlis with regular yellow moong dal like I make these Urad Moong dal idlis.

* I also make whole moong idlis. You can check the recipe here – Whole moong idlis.

* You can check all my idli recipes here – Idli recipes.

* My last blog was with split green moong too – Split Moong Curry

Split Moong curry | Easy side dish for chapatis

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Usually I decide the lunch menu the previous night itself. When I put my kids to sleep, before falling asleep myself, I quickly think of what vegetables are in the fridge, what pulses can I soak and what I could make such that it caters to the liking of all of them (Motherhood diaries and I am sure its a kahaani ghar ghar ki 😅).

But since few days, me and the kids have been doing a dancing session in the evening where we put on Bollywood songs, dance however we want to, without the care in the world. 😂 Even though I am a big zero at dancing 😁, my daughter teaches me few steps and I am learning atleast basic dancing from her. 😀 For me, it’s a form of workout and apart from my favorite walking, this dance session uplifts my mood so much. 😍

My favorite song to dance is “Tum hi ho bandhu” from cocktail movie in which this line is my favorite, “Jag mujhpe lagaye pabandi, main hoon hi nahi is duniya ki.” That’s what I have thought of myself too. Over the years, trying to fit everywhere, I now realize there’s nothing wrong in being different. We are all unique and that’s what makes us special. ❤️ Also, there is truly something magical when you dance for yourself with no one to see you (no adult, to be precise 😄), that I realize now, all thanks to my 6 year old daughter. ❤️

So after all that dancing, I fall asleep even before the kids now 😂 and that leaves me no time to think about the lunch menu. That’s when this instant split moong curry comes handy. When vegetables are less, when you feel like having whole moong curry but have forgotten to soak it or merely if you are in no mood to make something elaborate, this split moong curry becomes a best friend. 😍

The curry tastes really delicious with chapatis and rice equally, is very filling and healthy too. I make this regularly and is loved a lot by my family. Hope you all try and like it too. Happy and healthy cooking! ❤️



3/4 Cup split green moong dal (with skin)

1/4 Cup split yellow moong dal (skinned)

1 tsp Ghee + 1 tsp Oil

1 tsp Cumin seeds/ Jeera

3 to 4 Garlic cloves, finely chopped

1 inch Ginger, finely chopped

3 Green chillies, finely chopped

1 medium sized Onion, finely chopped

1 medium sized Tomato, finely chopped

1/4 tsp Turmeric powder

1/2 tsp Cumin powder

1 tsp Garam masala powder

1 tsp Red chilli powder

Salt to taste

1 tsp Lemon juice, for garnish

2 Tbsp Finely chopped Coriander leaves, for garnish

Step by step recipe:

1. Take 3/4 Cup split green moong dal and 1/4 Cup split yellow Moong dal in a bowl. Wash twice and soak till use. (You can make the curry even without soaking but soaking atleast for 15 mins helps it to cook quickly.)

2. Take ghee + oil (or only oil) in a pan. Add cumin seeds and allow it to change colour. Add finely chopped garlic, ginger and green chillies. Fry till garlic turns brown in colour. Add onions and fry till onions turn translucent.

3. Now add tomatoes and fry till tomatoes turn mushy. Now add turmeric powder, cumin powder, Garam masala powder and red chilli powder.

4. Mix well frying for few seconds. Now drain water from the soaking dal and add to the pan.

5. Add water and salt. Mix well. Bring to a boil.

6. Cover and cook till the moong turns soft and water gets absorbed completely.

7. Now drizzle lemon juice and garnish with coriander leaves. Mix well. Serve hot with chapatis or rice.

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* You can make the same curry with overnight ( or atleast for 6 hours) soak whole green gram or even sprouted green gram. I make with split ones when I forget to soak, yet feel like eating this curry.

* Combining both split green moong dal and split yellow moong dal makes it tastier.

* Skip onion and garlic for a satwik version of the curry. I do so on fasting days and it still tastes delicious.

* You can cook till the moong dal turn mushy or till it’s just done. Also you can make the curry dry or keep a little liquid in the gravy. Depends on your taste.

* I usually make this curry with chapatis but it tastes delicious with rice meals too.

* You can also try this:

# Amma’s style moong curry.

# Sprouted Moong Methi sukhe

# Muga Dali Usli

Amma’s Moong curry (with freshly ground masala)

All of us have a special kind of liking towards our mother’s cooking and I am sure you all will agree that no matter which Masterchef cooks for us, our Amma’s food is the best. Why not, as she makes everything with a secret ingredient in it – Love. ❤️

My Amma too used to cook so well and the flavours of all her dishes are still in my taste buds. This moong curry was one among them and I used to take it with puris in my lunch box during my school/ college days. My friends used to love it too and I used to take extra boxes of it for them as well. The precious memory of those days is forever etched in my heart and I remember it each time I make this curry. ❤️

Now Amma can’t cook like before as she suffers from muscular dystrophy in her legs. Although she’s strong most of the days and remains happily engaged all day, there are times when she falls into self doubting sadness and I have to convince her my best that she is still very much loved and an important part of our lives. Right now, she’s going through a difficult phase and this post of mine is to cheer her up in my little way, by adding her recipe on my blog.

Amma, this is for you. ❤️ I am coming in few months to make this curry for you and you have to tell me if it tastes as good as yours or not. 😍 Loads of love to you Amma. 😘 Please be happy always as that is what makes me happy too. ❤️ Sharing some words for you which I found as best to describe our love for each other. Hope it cheers you up. 😍

Now to Amma’s recipe. Hope you all try her way of moong curry too. Tastes amazing with puris, chapatis or even with rice. Happy and healthy cooking!



1 Cup dried whole green gram/ whole moong

1 Tbsp Oil

2 tsp Red chilli powder or to taste

Salt to taste

For the ground paste:

1/4 Cup Coconut (freshly grated or desiccated)

6 to 8 sprigs of Coriander leaves

1/2 a large Tomato

1 small sized Onion

2 Cloves

1 Cardamom

1 small piece of star anise

1/2 tsp Cumin seeds or Jeera

1/4 tsp Turmeric powder

Step by step recipe:

1. Soak whole moong in atleast thrice the amount of water overnight or for 6 to 8 hours. When soaked, drain the water. Add fresh water enough to soak it in a pressure cooker and cook until soft. Takes 3 to 4 whistles on high in my electric stove top. Might vary depending on your cooking range.

2. Add ingredients to grind in a mixer.

3. Grind adding about 1/4 Cup water or as needed to a smooth paste. Now heat oil in a pan and add the paste. Also add red chilli powder and cook till the raw smell goes away. (About 5 mins and this paste splatters. So be careful and mix continually.)

4. Now add the cooked moong and salt. Bring it to boil and cook for 5 to 8 mins. Adjust consistency of the gravy.

5. Serve hot with Puris, Chapatis or rice meals.


* The gravy thickens when kept at room temperature as moong absorbs a lot of water. So if serving later, add water that time to adjust gravy consistency.

* Star anise and coriander leaves make this masala very aromatic. So don’t skip it.

* The masala splatters while cooking. So be careful while sauteing.

* I also sprout moong and make this same curry.

* You can also check my mother’s other three recipes –

# Amma’s Carrot Pulao

# Amma’s Tomato Chutney

# Amma’s Alu Paratha

Collection of “no rice” dosa recipes

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My regular readers know how much my kids love dosas. So much that anyday you come to my home, you will find dosa batter ready, either fermenting or in the fridge (and if you don’t find it, don’t worry, I can magically make some instant dosas for you too 😍). It is also very handy for those sudden hunger demands by the kids, especially my son who feels very hungry after his evening nap and says, “Amma, bobbo jayi.” (I want dosa in baby Konkani 🤩)

We have a little game after he wakes up where he being held in my arms, shows me the way to the kitchen and points to what he wants to eat. I purposely do a little wiggly kind of walk (the never growing child in me 😅) to make him laugh and that brightens him up. Then it finally ends in him pointing to dosa batter bowl. So I always have any one variety of dosa batter ready for him (my little “bobbo” lover boy ❤️).

My readers also love the dosa recipes that I post and always request for more “no rice” dosa recipes. So I decided to finally compile all my dosas which don’t contain rice and I was surprised to find that I had so many of them. This is one compilation I enjoyed making as it was like playing treasure hunt with my blog. 😂 Hunting dosa recipes without rice which is indeed no less a treasure for my readers requesting for it (sorry for the poor joke 😬).

Anyhow, hope this is useful to all of you. Happy and healthy cooking! Enjoy dosa making! (That rhymed!) 😄

Instant “no rice” Dosas/ Bhakris:

1. Rava Bhakri/ Instant Semolina dosas: These are one of the oldest variety of Konkani breakfasts and my family favorite too. If I forget to soak for regular dosas, Rava Bhakri it is for breakfast the next day. Also makes for a quick snack option. Tastes oh so heavenly with butter. ❤️

Recipe here: Rava Bhakri/ Instant Semolina dosas

2. Instant Cucumber dosas: This is a variation to rava bhakri with the addition of grated cucumbers which makes it even aromatic and healthy along with being super delicious. When I have to finish off those leftover cucumbers, I make these dosas.

Recipe here: Instant Cucumber dosas

3. Eggless Tomato Omelette: Being from a vegetarian family, the only Omelette we knew as a kid was this eggless Tomato Omelette which Amma made with loads of love. She always made sure I got the omelette with the maximum number of tomato pieces in it. 😍

Recipe here: Eggless Tomato Omelette

4. Instant Oats Vegetable Bhakri: This is our favorite evening snack and is super filling too. Best way to get oats and veggies in our diet. Add loads of green chillies and coriander leaves. Tastes super yummy with butter and simple coconut chutney. ❤️

Recipe here: Instant Oats Vegetable Bhakri

5. Instant Oats Poha dosas: A soft yet delicious dosa which can be made instantly yet tastes like regular dosas. Awesome combination with sambar making it a complete meal in itself.

Recipe here: Instant Oats Poha dosas

6. Instant Jowar Vegetable Bhakri: These Bhakris contain a mix of radish, carrots, cucumbers along with Jowar flour but still comes out so tasty. A very healthy and filling evening snack that I make always. You can make them as thalipeet too.

Recipe here: Instant Jowar Vegetable Bhakri

Dosas which don’t need fermentation:

1. Moong sprouts and Oats dosas: My kids don’t eat sprouts as it is, so this is my way to include sprouts in their diet in their favorite way, the dosa way! 😄 The way our brain works overtime in motherhood. 😂😂 Turns out so delicious too! No fermentation required makes it very easy too.

Recipe here: Moong sprouts and Oats dosas

2. Masoor dal dosas: One of the most tried and loved recipe by my readers. Try masala dosa with this and it tastes amazing. ❤️

Recipe here: Masoor dal dosas

“No rice” Dosas with millet flours:

1. Ragi Set Dosas: A dosa that I make atleast weekly once to include the wonder millet, Ragi in our diet. Turns out so soft and delicious. My daughter calls it “chocolate” dosas since she was a baby and even now at almost 6 years. 😍

Recipe here: Ragi Set Dosas

2. Urad – Jowar flour dosas: I feel this is the best way to include Jowar flour in our diet. Yet another weekly once breakfast in my house as kids love it. Kids food preferences rule in my house. 😀

Recipe here: Urad – Jowar flour dosas

“No rice” dosas with Whole Millets

1. Bajra Moong dal dosa: This is the crispiest dosa that I have ever made and you can never say it does not have rice in it. Also combines the goodness of Bajra with moong dal.

Recipe here: Bajra Moong dal dosa

2. Little Millet dosa: A very healthy yet tasty dosa with Little millet. Great idea to include this variety of millet in your diet.

Recipe here: Little Millet dosa

Other “no rice” dosa recipes:

1. Oats mixed dal dosas: A dosa for which I have got many compliments from readers for making them so evenly and also for the gorgeous colour. One of my readers have even commented that it looks machine made and there’s magic in my hands that it has been crafted to perfection. 😀 So these dosas are indeed very special for me. ❤️

Recipe here: Oats mixed dal dosas

2. Broken wheat Mixed dal dosas: These are one of my recent additions on the blog but tried and loved by so many of my readers. They loved how healthy yet tasty it turns out without missing rice in the dosa at all.

Recipe: Broken wheat Mixed dal dosas

3. Urad whole moong dosas: These are my favorite because I can make both idlis and dosas with this batter. Also a great way to include whole moong in my kids’ diet as they don’t eat moong as it is.

Recipe here: Urad whole moong dosas

4. Urad wheat flour dosas: This was my last recipe that I posted on the blog. Learnt it from my friend Vinanti and have turned out to be my kids’ favorite. They eat more dosas (touchwood!) when I make them. I absolutely love the gorgeous colour that it turns out. ❤️

Recipe here: Urad wheat flour dosas

5. Barley Urad dosas: These dosas are so soft and delicious, you could never say it has the healthy Barley grain in it. One of the most regularly made dosas in my house lately.

Recipe here: Barley Urad dosas

You can check all my dosa recipes here: DOSA CORNER

You can check all my idli recipes here: IDLI STAND

I have made two other recipe collections. You can check them out.

Oats recipes Collection:

Healthy Cakes and Bakes:

Healthy sweets that can be made under 15 mins:

Raw Banana moong curry | Kerala style recipe

I get many messages from my readers about which place I really belong to, as I keep mentioning both Kerala and Karnataka in my write ups. Actually I am from a beautiful village named Katapady near Udupi. When I was 9 years old, we shifted to Ernakulam and thus started my life as a Keralite. After shifting many rental houses, we bought our own house in a place called Elamakkara. It was in midst of many temples and we loved the area very much. That house still brings back many beautiful memories as I did my schooling and college life, spent my pregnancies and days with my newborn babies in that house. Many nostalgic memories to cherish forever. ❤️

My parents shifted back to Udupi two years back and are enjoying themselves in their dream flat which is in midst of nature. You can see so many varieties of birds and butterflies there with every morning welcomed by their chirping. I love chatting with Amma lying on her bed looking at the beautiful birds. Right now I am in Qatar (settled here after marriage since 9 years) and honestly, it feels really homesick not being able to travel even if I want to (not risking with the present situation). Hope next year brings more happiness. ❤️

Coming back to this recipe (got emotionally carried away like always 😅), I had shared a recipe of Sprouted moong methi sukke earlier which I had learned from the Konkani community in Elamakkara. Many of my readers and relatives had tried and loved it so much. So here’s sharing one more recipe which is commonly made by them. They actually use banana stem and whole moong but I replace with raw bananas as stem is not available here.

Hope you all try it and love it too. Happy and healthy cooking!


Ingredients: { The below measurements serve 5 to 6 people, so halve the quantity of moong and raw banana and adjust chillies if making for 2 people }

2 medium sized Raw Bananas

1 Cup dried whole moong/ green gram

Salt to taste

For the ground masala:

1 Cup Coconut

1 tsp Jeera or Cumin seeds

4 to 5 Green chillies or to taste

1/2 inch Ginger piece

For seasoning:

1 Tbsp Coconut oil

1 tsp Mustard seeds

A sprig of Curry leaves

2 long red chillies

Step by step recipe:

1. * Soak dried moong in atleast double the water overnight or for atleast 8 hours. Drain the water completely. Wash well. Pressure cook with water a little above it’s level for 2 whistles (or as per your cooking range) till it turns soft.

* Also chop both ends of raw Banana. Peel the skin off and finely chop the raw Banana and add to water.

2. Heat oil in a pan. Splutter mustard seeds. Add curry leaves and red chillies. Now add raw bananas and fry for few minutes till it cooks halfway.

3. Now grind coconut, green chillies, Jeera and ginger along with about 1/4 Cup water to a coarse paste. Don’t make a smooth paste.

4. Now add this paste along with salt, cooked moong to the raw bananas and cook together till the raw bananas turn soft. Also add water as needed. This a thick gravy.

5. Serve hot with rice meals.


* This curry thickens as you keep it. So add water as much as you like it. We prefer it dry as we eat with matta rice gruel for dinner. Adjust thickness using water.

* You can substitute raw bananas with Banana stem (gabbo) too. That’s how it’s made among Kerala Konkani people.

* Do remember to grind the coconut mixture to a coarse paste to get the best flavour.

* Also add couple of more green chillies if you like spicy curries.

* If you want to make the curry in less quantity, soak only 1/2 Cup moong and use 1 raw Banana in the curry. This will serve 2 people for 1 meal.

* I make Easy Raw Banana tawa fry as an accompaniment with this curry along with rice. The meal turns out very tasty.

* You can also try this Sprouted moong methi sukke. Tastes Amazing!

Urad – Whole moong dosa and idli | “No rice” recipe

Some dishes may not look as appealing to the eyes but they are simply delicious. These whole moong idlis are the perfect example of that. They are not as pristine beautiful like regular idlis but taste so good and are very healthy too.

I got the idea of this recipe from my friend Ashwini Kulkarni who always sends me pictures and recipes of dosas that she makes for her “dosa loving” family (just like mine). She did not make idlis with it but I made them as my son is a huge fan of “iddis(as he calls them 😀). Since I planned to make idlis, I added methi seeds too to the batter and it made the idlis very soft.

This is a “no rice” recipe like many of my idli and dosa recipes. So it’s good for those who want to avoid rice in their diet. Hope you all try and love it too. Happy and healthy cooking!


Ingredients: {Gives 13 Idlis and about 6 dosas}

1 Cup Urad dal (I used split Urad dal)

1 Cup Whole moong / Green gram

1/2 Tbsp Methi / Fenugreek seeds

Salt to taste

Oil to grease the Idli plates and ghee to cook the dosa

Step by step recipe:

1. Take Urad dal, whole moong and methi in a bowl.

2. Wash well and soak in atleast double the amount of water for about 4 to 6 hours. Now drain the soaked water and add the soaked urad-moong-methi to the mixer.

3. Grind to a smooth paste. It took me 1 Cup water while grinding (this information is for people who ask me for water measurement). Pour in a large preferably steel vessel.

4. Keep covered at room temperature for fermentation overnight or for about 8 hours.

5. If making Idlis, add the batter to greased idli moulds.

6. Steam for 20 mins or till done.

7. If making dosas, heat a dosa pan and pour a ladle of the batter. Spread using the back of the ladle to circle shape.

8. Add ghee or oil to the dosa. Cook till the surface cooks. Then flip and cook for few seconds.

9. Serve both dosas and Idlis with a chutney of your choice.


* The whole moong might not grind fully but have little skin in the batter. That is okay.

* Cook the dosas only one side if you like soft dosas and cook both sides till crisp for crispy dosas.

* I served this with two kinds of chutney:

** Peanut Hing Chutney: Grind coconut with ginger, green chillies, hing powder, salt and skinned peanuts with little water to a smooth paste.

** Mint Coriander Chutney: Grind coconut with mint leaves, coriander leaves, curry leaves, green chillies, ginger and salt to a smooth paste. Add lemon juice over it.

Both these chutneys don’t need seasoning and goes well with Urad moong Idlis and dosas.

Sprouted Moong chaat | Sev puri and Dahi puri

Welcoming my favourite chaat into my Chaat street page – Sev puri and Dahi puri. Since we don’t have any option of going out to enjoy chaats like before, I have learned to make them at home. Honestly, I am loving homemade ones more now as it turns so much tastier and I can customise it to make it healthy. These ones only have sprouts for filling instead of potatoes but still are loved a lot by my kids.

Children have this attraction to colourful unique looking foods and these puris are no less. They come running when I assemble them and can’t wait to gobble them down. My daughter is someone who can’t tolerate spice at all (she finds regular ketchup spicy sometimes and hates onion as she says it’s spicy too 😑😑), so her puris are only with moong filling, date chutney, yogurt mix, coriander leaves and bhujiya. Still she goes “oohh Ammaaaa. Yummmmmyyyyyy” over it. 😁

My two year old is a huge fan of onions and eats his with loads of onions and sprouted moong in it. Also a huge spice lover (who eats green chillies as it is from my upma and gives his best smile when I show shock on my face 😅), so green chutney too for him.

This is how my kids enjoy this chaat. Hope your kids enjoy it too. Happy and healthy cooking!



2 Cups Sprouted Green gram or Moong (check how to sprout moong here)

1 medium sized Onion, finely chopped

4 Tbsp finely chopped Coriander leaves

Coriander leaves – Mint chutney (as needed) *check notes

Dates Tamarind chutney (as needed) * check notes

1/4 Cup Yogurt or thick Curd (for dahi puri)

1 tsp Pani Puri masala or chaat masala

Salt to taste

Bhujiya or Sev (as needed)

Step by step recipe:

1. Pressure cook the sprouted moong with little salt and water enough to cover it for 2 whistles (depends on the cooking range) or till they turn soft.

2. Keep the coriander leaves – mint chutney ready (check recipe in notes). Also keep the dates Tamarind chutney ready.

3. Keep the finely chopped onions and coriander leaves ready. Also mix together yogurt with salt and Pani Puri masala or chaat masala together free from lumps.

4. I microwave the readymade papads and they puff up well. Check notes for more details. Bring all the ingredients together.

5. Make a hole with your fingers in each puri and add little boiled moong along with onions and coriander leaves.

6. Now add both coriander leaves chutney and Dates Tamarind chutney along with bhujiya for Sev puri. Add the Yogurt mix too for Dahi puri. Top with more bhujiya.

7. Serve immediately or else it will turn soggy.


* You can check how to sprout moong here. I have added detailed step by step pictures there.

* For coriander leaves- mint chutney, grind together about 6 to 8 sprigs of coriander leaves with about 10 mint leaves and 3 green chillies with salt, Pani Puri masala / chaat masala and little water to a smooth paste. You can also refrigerate this and use when needed.

* I use Mother’s recipe brand of Dates Tamarind chutney. For making it at home, Soak about 6 to 8 dates for 30 mins in warm water and grind along with tamarind and salt to a smooth paste.

* For the puris, I have bought these ready to be fried puris long back (more than 2 years actually) and still they are good. I just microwave it on high for 1 minute and they are ready. No need to deep fry at all. You can get these readymade puris like papads in your grocery stores.

* You can add mashed potatoes too for filling but I add only boiled sprouted moong so that my kids eat more of the sprouts. In fact, this chaat is their favourite and they don’t realise they are eating sprouts as this is a unique way for them. (Mommy tricks 😁)

* You can check my Chaat Street page for chaats like Masala puri, Bhel puri, Charmbure Upkari and Paneer pav bhaji.

* Also, since my kids love dosas, I also make this Moong sprouts and Oats dosa for them which they love.

Sprouted Moong Methi sukke | Kerala Konkani style spicy curry

I have lived a major part of my life in Kerala. So inspite of being a Kannadiga, I love many dishes from the Kerala cuisine like Avial (especially in marriage sadyas 😁), Palada payasam ( Best bakery ones 😋), Puttu Kadala and Porottas (from thattu kadas ❤️), Appam stew (from my bestie’s lunch box 😅)… I can go on and on about it..

Also, since we lived among the Konkani GSB community in Elamakkara, we got a chance to taste dishes from their cuisine too. Many of them became just like our family and used to share whatever special they cook with us. And me being a foodie used to get so excited to taste something new.

One among the dish was this sprouted Moong Methi sukke which was made by an aunty whom we call Shyamala akka. She runs a catering service from her home and also sells snacks like chips and ladoos. So when we had a function at home, we ordered meals from her and this sukke was a part of it. We all loved it so much that we had to ask her for the recipe.

She was kind enough to share it in detail with us and after that, it’s a regular at my place. It is super healthy as it includes two variety of sprouts and is so delicious that you can’t stop eating it, that’s a promise.

Sprouting is very nutritious as it manifolds the health quotient of both moong and methi. Hope you all try this curry. I am sure you will love it. Happy and healthy cooking!



1/4 Cup dried Fenugreek seeds/ Methi {gives about 1 Cup methi sprouts}

1 Cup whole Moong/ Green gram {gives about 3 Cups moong sprouts}

3 Cups water or as needed

1 Tbsp Tamarind

2 tsp Red chilli powder

2 tsp Coconut oil

1 tsp Mustard seeds

A sprig of curry leaves

Salt to taste

1/4 Cup freshly grated Coconut

In the below steps by step pictures, I have taken 2 Cups Moong to sprout as I needed to use it for other dishes. For this recipe, only 1 Cup moong is required which yields about 3 Cups of sprouts.

Step by step recipe:

1. Wash well and soak Fenugreek seeds and whole moong separately in atleast thrice the amount of water overnight or for atleast 8 hours.

2. Now drain the water completely from it using a strainer. Do not forget to drain the water completely.

3. Now cover and keep aside for 10 to 12 hours.

4. Now when you open after 10 to 12 hours, you can see little sprouts have emerged depending upon the weather in your place. In hot weathers, sprouting happens in a faster pace then in cold weathers. Wash the sprouts well and drain again completely.


5. Keep again covered for 10 to 12 hours. Then you can see that the sprouts have increased in size. Now they are ready to be used. Wash them again and drain. Keep aside.


6. Heat oil in a pan. Splutter mustard seeds and add curry leaves. Now add both the sprouts together (1 Cup Methi sprouts + 3 Cups Moong sprouts). Mix well.

7. Add 3 cups of water and cook covered till the sprouts turn soft but still are firm. Add tamarind paste, salt and red chilli powder.

8. Mix well and cook for 5 more mins. Add water if needed and mix well.

9. Remove from flame and garnish with grated coconut.


* Methi usually takes two days to sprout while moong sprouts within a day. But I sprout both for two days as it gives good sprouts for moong too.

* Remember to drain water completely before keeping for sprouting or else the sprouts can start smelling.

* Also remember to wash well atleast once daily to avoid the sprouts going bad.

* Red chilli powder is to taste. You can reduce or increase as per your taste.

* Don’t overcook the sprouts. Just cook till they turn soft yet are firm.

* The ratio of 1:3 of methi sprouts : moong sprouts gives perfect taste to this curry.

* The process of sprouting may look difficult but trust me, your work is very less. You just need to soak, drain and wash. That’s all. Rest work is done by the sprouts themselves. 😁 (I have just added a lot of step by step pictures so that it’s helpful for people who are new to sprouting.)

Moong sprouts and Oats dosa

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As I have mentioned before, my kids love dosas and my two year old associates breakfast with “Bobbo” {dosa in baby language in Konkani}. So I get creative and make dosas of many varieties. 😊

This was one such experiment which I got inspired from the famous Pesarattu dosa which uses moong and rice. I thought why not sprout moong and use as sprouting increases the nutritional value so much. Also I substituted rice with oats as oats is a super food specially for lactating mothers. ❤️

So the super food combination gave birth to this dosa which is very tasty too. Its different than the regular dosa that you eat in restaurants but still tastes delicious. Importantly it’s approved by my kids and hence I make it atleast once in couple of weeks. What better way to feed them sprouts in the way they love the most – The dosa way! 😀


Ingredients: { about 15 dosas}

4 Cups Moong sprouts {got by soaking 2 Cups dried whole moong /green gram}

1 Cup Instant Oats

Salt to taste

Ghee or Oil to cook the dosa

Step by step recipe:

1. Soak dried whole green gram or moong overnight or for 6 hours. This is what you get after soaking. Drain water completely now.

2. Keep covered in a dark place again for 8 hours or till you see sprouts come out. It takes more time in cold weather and very quick in hot weathers.

3. Now wash the sprouts well once and grind along with oats, salt and little water to a smooth batter of pourable consistency. Not very thick, nor thin. Just like any dosa batter.

Note: Be careful while adding water to the batter so that it does not become very thin.

4. You can make dosa instantly. No need to ferment the batter. Heat dosa pan and pour a ladle of the batter. Spread into a circle shape.

5. Cover and cook till the surface cooks and underside turns brown and crisp. Add ghee.

6. Repeat the same with the rest of the batter.


* Refrigerate the remaining batter and use it whenever needed.

* No need to ferment this batter. Grind and use soon after.

* I had taken 2 Cups of dried whole moong to soak. After soaking and sprouting, I got 5 Cups of moong sprouts. I made dosas with 4 Cups of sprouts and used the rest 1 Cup to make salad.

* For making perfect dosas, heat the pan well. Else if the pan is not hot, the batter might stick. Also add ghee after spreading the dosa and not before.

* This dosa turns soft when cooked only one side but you can make it crispy but spreading the dosa very thin and cooking till the underside turns brown. Also add ghee and cook both sides to make it extra crispy.

* If using rolled oats instead of instant oats, soak for half an hour before grinding.

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