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.
How to make sprouts – IngredientsServes: 1PreparationTime: 2-3 days
Green Moong Bean(Pachapayaru) – 1/2 cup
Black Channa – 1/2 cup
You can use any type of bean for sprouting in the same method
Method:
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.
My 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, channa, thattapayir etc.
useful post 🙂
I too make moong sprouts more often but chickpea doesn't worked to me…urs sprouted so beautifully…nice n useful post!
loved the photography amazing !
Healthy!! I try to make sprouts atleast one in a week.
Oh these cute sprouts and cute ramnekins!!! love the clicks!!
Sowmya
Ongoing Event – CWF – Whole Wheat Flour
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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.
useful back to basic post
http://great-secret-of-life.blogspot.com
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
@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
I do my sprouts at home too. Fantastic.
Love all the pictures, excellent clarity. Love the perfect sprouts length too.
Beautiful clicks and very useful post
Beautiful!
Love to make and eat sprouts.
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…
Yes you can keep it refrigerated for 2 days….
can we make sprout with Black Gram (karuppu ulundhu)?
Please sprouts making procedure
Useful Post.
I tried the method stated here and it worked wonders. Thanks for sharing your tried and trusted experience here.