Black eyed pea sprouts Opputtu

Ingredients:

• Black eyed peas - 150 g
• Split channa dal – 150 g
• Jaggery – 150–200 g
• Grated coconut – 100 g
• Cardamom – 8 nos
• All purpose flour – 200 g
• Water
• Turmeric powder – ½ Tea spoon
• Salt
• Oil or ghee

Method:

• Soak black eyed peas in water for about 6 to 12 hours, drain water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. In the second day the sprouts will be ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate and keep aside.
• Soak split channa dal for about an hour and cook (do not mash) those with sprouted black eyed peas by using little amount of water.
• Discard cooked water (or can be used for making rasam) and grind with jaggery into coarse in a wet grinder. Keep aside.
• Dry roast grated coconut.
• Mix the ground mixture, roasted coconut, pinch of salt and cardamom seeds.
• Then make them into small lemon sized balls. Keep aside.
• Mix all-purpose flour, pinch of salt, turmeric powder and water. This mixture should be of bajji or bonda batter consistency.
• Make that lemon sized small balls (dal, sprouts and jaggery mixture) into patties (or like vada), dip in all-purpose flour batter and place over heated dosa tava. Pour a tea spoon of oil or ghee and cook both the sides until they are done. Cook one or two at a time.