Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » All Recipes

Sprouting at Home

Last Updated On: Dec 28, 2017 by Sowmya Venkatachalam

There are countless benefits in eating the sprouts. Yourself can google it and find the benefits of eating sprouts. Sprouting is an easy, inexpensive way to produce your own fresh, healthy food right on your kitchen countertop. You can sprout any combination of dried beans, seeds, pulses, even whet berries. I advise you to eat the fresh raw sprouts. You can also add a pinch of salt and 2-3 dropts of lemon and eat it. You can eat the sprout as a salad or you can mix with any poriyal and eat it. I give a box of fresh sprouts to my son for the evening snacks in the office. This is best evening snacks and i would advise the same to you instead of taking vada/bajji/or any other junks. If you dont like the raw fresh sprouts, you can micro wave it for 3-5 mins and consume it with the salt. In India the sprouts are available readily in the supermarkets. But this may not be available in the markets in the abroad. You can try this three simple steps to make your own sprouts.

Sprouts - How to make it in Home ?
Add caption

  • Pour dry seeds/or beans into a container. A large mouth container makes it much easier to get the sprous out.
  • Fill water in the container. Do not add more water. The seeds should be completely immersed in the water.
  • Leave it as it is over night. (8-10 hours)
  • After 8-10 hours, completely drain the water.
  • Cover the mouth of the container with the nice cloth(or cheese cloth) and secure it with the rubber band
  • Set the container upside down on the dish. This will keep the sprouts happy and moist as they grow.
  • Wait for another 8-10 hours.Rinse the sprouts twice/thrice with the cool water in between.
  • The sprout is ready. In the cold countries, you need to wait for another 8-10 hours. You need to rinse the sprouts twice a day with the cool water till its ready.
Love the Recipe? Share with Everyone
   1   
1
Share

More All Recipes

  • Spicy Chili Garlic Fried Rice with colorful vegetables and Paneer
    Chili Garlic Fried Rice
  • Creamy Thinai Pradaman made with little millet, coconut milk, and jaggery, garnished with ghee-roasted cashews and raisins, served warm in a traditional bowl.
    Thinai Pradaman Recipe | Foxtail Millet Kheer Recipe
  • Traditional oil lamps lit for Thirukarthigai festival during Karthigai Deepam.
    Thirukarthigai - Recipes - Why & How do we celebrate Karthigai Deepam
  • Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Aadi Month Festivals and Events
  • Thai Poosam
    Celebrating Thai Poosam: A Festival of Devotion and Courage
  • Milagu Adai | Thirukarthigai Adai
    Milagu Adai | Thirukarthigai Adai
  • Vella Seedai
    Vella Seedai Recipe | Sweet Seedai Recipe
  • Nei Appam
    Nei Appam (Ghee Appam)
  • A bowl of Mixed Dal Sweet Sundal made with jaggery, ghee, and a blend of lentils, garnished for Navratri prasadam.
    Sweet Sundal | Mixed Dal Sweet Sundal

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog