Sprouting

sprouted moong dhal, kala dhal & brown rice

  I am not able to visit India after my son born, when he started his solid we missed the sathu maavu kanji of mama's version. So I tried my own version using the available grains in here. Me sprouted all the grains before roasting. Sprouting is an excellent way to reduce the calorie and to increase the nutritional values. The process of sprouting also activates phytase, an enzyme that will help break the phytate bond and dissolve phytic acid. This releases phosphorus, calcium, iron, and other good minerals from their bondage inside the seed. Sprouts are the powerful source of antioxidants such as minerals, vitamins and enzymes. I think this is one of the best food  for our cute pies.

Sprouted moong dhal

Method :

• Wash & soak the dried whole grains in the water for 12 hrs
• Drain the water completely then cover the grains with wet muslin cloth for 3-4 days
• Warm place is good for sprouting..so i prefer conventional oven to keep
• You can see the sprouts even after next day, if you want the tender one, continue the process for few more days.
• Dry roast the grains in the large pan with low flame for 3 to 4 hrs or until it gets crispy. ( I have read that we can use oven @ 35 deg to dehydrate the grains but me not tried yet. You can use the professional dehydrator also )
• Grind it in the mixie then keep it in the air tight container.