How to make sprouts at home with green gram & black chana is explained in this post with pictures and tips. Sprouts are protein packed no cook healthy platter that is commonly eaten in morning and as snack. Sprouts salad, sprouts rice and sprouts sundal are the usual recipes made with sprouts.
I make sprouts with green moong bean on and off though not on a regular basis. This time I tried with black channa too but it took more time around 2 days for even the small sprouts to appear. I have seen sprouts / mixed bean sprouts at Pazhamuthir but havent reached out anytime as I always doubt on the kind of water they use. So make your own sprouts and eat healthy.
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Homemade Sprouts | How to make sprouts?
Ingredients
- 1/2 cup green moong bean / pachapayaru
or
- 1/2 cup black chana
or
- 1/2 cup any bean
Instructions
- Take the bean you want to make sprouts here I’ve used green moong bean. Rinse it well twice or thrice.
- Transfer this to a bowl and soak it in water for at least 6-7 hrs or preferably overnight.
- Then next day drain water and transfer to a clean muslin cloth.
- Bring the corners of the muslin cloth to the center, tie a knot and keep aside undisturbed for at least 8 hrs.
- You can also keep it in a container/casserole (hot pack) and keep it closed.
- After 8 hours, if you open you can see the sprouts coming.
- We usually like the medium sprout not too long ones.
- But if you want more lengthy sprouts, then keep aside for another 3-4 hours extra. But just open and check then leave it undisturbed don't toss or turn over.
- Each bean takes different amount of time for the sprout to be visible. I tried to make sprouts with black chana using the same above method and it took around 2.5 days
- For black chana you need to soak overnight.
- You can either make salad with fresh sprouts or make a stir fry with it. You can also use this for any chaats like pani puri , dahi puri etc.
Notes
- You can even make mixed sprouts but soaking and getting sprouts for each bean will surely differ so keep that in mind.
- You can make sprouts with mochai, dried green , yellow peas, chana, thattapayir etc.
Homemade Sprouts Step by Step
1.Take the bean you want to make sprouts here I’ve used green moong bean. Rinse it well twice or thrice. Transfer this to a bowl and soak it in water for atleast 6-7 hrs or preferably overnight. Then next day drain water and transfer to a clean muslin cloth.
2.Bring the corners of the muslin cloth to the center, tie a knot and keep aside undisturbed for atleast 8 hrs.You can also keep it in a container/caserole(hotpack) and keep it closed. After 8 hours, if you open you can see the sprouts coming. We usually like the medium sprout not too long ones.
But if you want more lengthy sprouts, then keep aside for another 3-4 hrs extra. But just open and check then leave it undisturbed dont toss or turn over.
Each bean takes different amount of time for the sprout to be visible. I tried to make sprouts with black channa using the same above method and it took around 2.5 days completely for the sprout to come.For black channa you need to soak overnight.
You can either make salad with fresh sprouts or make a stir fry with it. You can also use this for any chaats like pani puri , dahi purietc.
Expert Tips
- You can even make mixed sprouts but soaking and getting sprouts for each bean will surely differ so keep that in mind.
- You can make sprouts with mochai, dried green , yellow peas, channa, thattapayir etc.
Priya R
useful post 🙂
Sangeetha
I too make moong sprouts more often but chickpea doesn't worked to me…urs sprouted so beautifully…nice n useful post!
APARNARAJESHKUMAR
loved the photography amazing !
Shan
Healthy!! I try to make sprouts atleast one in a week.
Nivedhanams Sowmya
Oh these cute sprouts and cute ramnekins!!! love the clicks!!
Sowmya
Ongoing Event – CWF – Whole Wheat Flour
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srkriz
Sharmi Nice clicks.. If you want it to sprout very quick after you soak tie in muslin cloth tight and put it in hot pack.. It comes out very quick whatever be the sprout..even for places like bangalore.
Veena Theagarajan
useful back to basic post
http://great-secret-of-life.blogspot.com
Me...
Looks amazing Sharmy. The clicks are super sharp and terrific…do you shoot with a canon? what lenses do u use? i add mmy sprouts to almost everything…like you said, its better to add it to chats so we dont get the induvidual flavour!
Why dont you allow comments from wordpress???
Shobha
http://www.anubhavati.wordpress.com
Sharmilee! :)
@Me : I have just set it as google account to avoid anon comments 🙂 No I'm a Nikonian 🙂 I use 35mm prime for all my food pics
Priya
I do my sprouts at home too. Fantastic.
RAKS KITCHEN
Love all the pictures, excellent clarity. Love the perfect sprouts length too.
jeyashrisuresh
Beautiful clicks and very useful post
M D
Beautiful!
Rajesh Kumar Sharma
Love to make and eat sprouts.
faaby
hi sharmeee
thanx aloot fr d post…i made it n it came out well…i hav a doubt here..can v keep the remaining refrigerated??if so how long??pls help with a reply…keep going…
SHARMILEE J
Yes you can keep it refrigerated for 2 days….
Anuja Priya
can we make sprout with Black Gram (karuppu ulundhu)?
Prabhakar
Please sprouts making procedure
Che Jane
Useful Post.
I tried the method stated here and it worked wonders. Thanks for sharing your tried and trusted experience here.