When I started Keto, very few people had heard of it. And Indian foods were very few and rare. In this long journey, which has been most rewarding I have tried many new cuisines and created many new recipes, in order to add more variety and flavor to the diet.

Having said that I could never develop a liking for cauliflower rice, master the pancakes, and the Moong dal dosa or Sprouted Moong crepe. Last time I had tried to make the Keto Vegetarian Dosa, the batter had refused to stick and it went all over the place. Another reason why I am so reluctant to make this, is that it takes almost a week for the Moong to sprout in Shimla.

And that seems like an eternity!

So I decided to give it another try and I am happy to report that in my attempt last night, I was successful. So if you have been dreading the idea of making Dosa with Moong dal sprouts, let me make it very simple and easy for you. For starters let me teach you how to sprout Moong Dal.

Take Moong Dal and wash it thoroughly under running water.

Now put this dal in a muslin cloth or a piece of clean cotton cloth and hang it in a warm corner of the kitchen. Now daily shake the dal and sprinkle some water on it once a day. Depending on where you live, in a few days the dal will start sprouting and you should continue the process untill you see small white tails.

Once the sprouts are ready you can sprinkle some lime juice, olive oil on them and have them raw. You can steam them and have them warm or grind them and make a dosa or crepe out of them like I did. In the batter I only added a piece of ginger and a green chilly. But next time I will try adding grated paneer or cottage cheese, maybe some other veggies too.

If you have some unique combinations do share them with me.

How to Make Keto Vegetarian Dosa

1. Before making the dosa soak the sprouts in fresh water for half an hour.

2. Strain the water lightly from the sprouts, after about half an hour.

3. Put the sprouts in a mixer or a food processor and get ready to make a paste of them.

4. Now add the ginger, cumin seeds, salt and green chilly to the sprouts.

5. After I blended the sprouts a little I found the batter to be very bland, so I added some red chilly powder and freshly chopped coriander to it. If you think that the batter is very thick you can add some water to it and get a thick flowing consistency.

6. Heat the non stick pan on which you intend to cook the crepes or dosa.

7. Add some ghee and then start spreading the batter on the pan.

8. Cook on high heat for two to three minutes and then flip the dosa. Keep cooking till you get a nice golden colour on both the sides.

9. I could make ten dosas with this amount of batter.

10. Eat them hot, or carry them to work the next day like I did.