khakhra with sprouted moong recipe | moong with khakhra | healthy Indian breakfast |
by Tarla Dalal

khakhra with sprouted moong recipe | moong with khakhra | healthy Indian breakfast | with 49 amazing images.

khakhra with sprouted moong recipe | moong with khakhra | healthy Indian breakfast is a satiating breakfast which can be prepared in advance. Learn how to make moong with khakhra.

To make khakhra with sprouted moong, combine all the ingredients in a deep bowl and toss well. Serve immediately to prevent it from getting soggy.

This crunchy and tangy combination in the form of moong with khakhra is healthy, tasty and filling! Goes great for morning breakfast. However, you will have to prepare for it in advance.

The khakhras made with whole wheat flour along with moong sprouts lend enough fibre to keep you satiated for long hours. Moong sprouts are also a wealth of other key nutrients like protein, calcium, magnesium, phosphorus and folate. Thus this khakhra with sprouted moong is worth a try!

This healthy Indian breakfast is suitable for healthy individuals to diabetics and heart patients to weight watchers. It is easy to carry to work too! You can mix all the ingredients except khakhra in a bowl and pack the moong sprouts mixture and khakhra separately. Toss the two just before serving.

Tips for khakhra with sprouted moong. 1. Besides whole wheat khakhra you can also try the other variants of khakhra from our collection like Jowar and Sesame Khakhra, Oats Methi Multiflour Khakhra, Bajra Methi Khakhras, Meethi Mugdi and Mini Nachni and Bajra Khakhra. 2. The moong sprouts should be just perfectly cooked. It should be done and yet crunchy. 3. Moong sprouts can be boiled and stored refrigerated the previous night too. 4. This breakfast has to be served immediately, else it might turn soggy.

Enjoy khakhra with sprouted moong recipe | moong with khakhra | healthy Indian breakfast | with step by step photos.

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Khakhra with Sprouted Moong recipe - How to make Khakhra with Sprouted Moong

For Khakhra With Sprouted Moong
2 cups whole wheat khakhras , broken into pieces
1 1/2 cups boiled sprouted moong (whole green gram)
1/2 tbsp lemon juice
1 tsp chilli powder
1 tbsp finely chopped coriander (dhania)
salt to taste

Method
For khakhra with sprouted moong

To make khakhra with sprouted moong, combine all the ingredients in a deep bowl and toss well.
Serve immediately to prevent from getting soggy.

Nutrient values (Abbrv) per serving

Energy	128 cal
Protein	6.1 g
Carbohydrates	19.5 g
Fiber	4.7 g
Fat	3 g
Cholesterol	0 mg
Sodium	8.2 mg

Click here to view calories for Khakhra with Sprouted Moong

Khakhra with Sprouted Moong recipe with step by step photos

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What is khakhra with sprouted moong made of?

Khakhra with sprouted moong is made of 2 cups whole wheat khakhras , broken into pieces, 1 1/4 cups boiled sprouted moong (whole green gram), 1/2 tbsp lemon juice, 1 tsp chilli powder, 1 tbsp finely chopped coriander (dhania) and salt to taste.

Tips for khakhra with sprouted moong

Besides whole wheat khakhra you can also try the other variants of khakhra from our collection like Jowar and Sesame Khakhra , Oats Methi Multiflour Khakhra , Bajra Methi Khakhras or Mini Nachni and Bajra Khakhra .
The moong sprouts should be just perfectly cooked. It should be done and yet crunchy.
Moong sprouts can be boiled and stored refrigerated the previous night too.

This breakfast has to be served immediately, else it might turn soggy.

How to make whole wheat flour khakhra

To make the dough for whole wheat Khakhra | Gujarati whole wheat khakhra | healthy whole wheat Khakhra, take a deep bowl and put 1 cup whole wheat flour (gehun ka atta) into it.
Add salt to taste to taste.
Add 1 tbsp oil to condition the dough.
Add about 1/2 cup of water. You may require more water depending uopn the quality of the flour.

Knead the mixture into a soft dough.
Cover the Khakhra dough with a lid and keep aside for 15 minutes. Resting the dough will let the gluten strands relax and make the dough more pliable.
Divide the dough into 6 equal portions.
Sprinkle a little whole wheat flour (gehun ka atta) on the rolling surface.
Take a portion of the dough and flatten it between your plams.

Roll it into a 200 mm. (8”) diameter circle using a rolling pin. Make sure the Khakhra is thinly and evenly so that it cooks properly on all the sides.
Heat a non-stick tava (griddle). Place the rolled out Khakhra dough on it and cook on one side for a few seconds. Flip and cook the Khakhra on the other side.
Apply ¼ tsp ghee.
Cook on a slow flame until crisp using little pressure with help of a muslin cloth or with a Khakhra press. Do not let the Khakhra puff up or else it will not be crispy.
Repeat steps 2 to 7 to make 5 more Khakhras.

Allow the Khakhras to cool completely before using or storing.

How to make moong sprouts

For how to sprout moong | healthy mung beans sprouts | how to sprout mung beans at home | how to make sprouts | first choose good quality of moong. Inspect the beans to ensure they are dust-free and without stones, debris and insects.
Take around 1/2 cup moong (whole green gram) in a deep bowl.
Wash it very well with enough water.
Drain out the water using a strainer and discard the water.

Transfer the washed moong into another deep bowl.
Again add enough water. This time the water is for soaking the mung.
Cover it with a lid and keep aside to soak for 6 hours. Soaking helps the mung bean to swell and make it easier to sprout.
After 6 hours, drain the water again and discard it.
Now for healthy mung beans sprouts, place a muslin cloth on a flat surface. Muslin cloth is best preferred for sprouting as passage of air is possible easily. Remember air is one of the important factor for sprouting any bean. Alternatively you can place the soaked moong beans in a strainer and cover with it a lid. Transfer the soaked moong bean on it.

Lift all the sides of the muslin cloth towards the centre and twist it and loosely seal it.
Place the sealed side upside down in a bowl. Placing it downwards in necessary, else the muslin cloth might open up and the moong beans might not get enough warmth for sprouting. Warmth is the second important factor necessary for sprouting.
Dab the muslin cloth with very little water. This is the third important factor necessary for sprouting. Excess water might ruin the process of sprouting. So only sprinkle very little water on the muslin cloth.
Keep mung beans to sprout aside in a warm place for about 10 to 12 hours. If you have placed them in a strainer, then toss them twice in between.
This is how how to sprout moong | healthy mung beans sprouts | how to sprout mung beans at home | how to make sprouts looks like.

How to boil moong sprouts

Now to sprout mung beans at home, boil 1¼ cups of water in a deep non-stick pan. We have measured exact amount of water to avoid the step of draining after cooking and preventing the water soluble vitamins from getting drained out with it.
Add salt to taste.
Add 1/4 tsp turmeric powder (haldi)
Once the water has been boiled, add the mung sprouts.
Mix well using a ladle.

Cover with a lid and cook on a medium flame for approximately 15 minutes. After cooking, you will get approximately 1 1/2 cups of sprouted and boiled moong.
Keep stirring in between and checking the amount of water in it.
This is how healthy mung beans sprouts looks like after boiling.

How to make khakhra with sprouted moong

To make khakhra with sprouted moong recipe | moong with khakhra | healthy Indian breakfast, break the whole wheat khakhra into pieces and add them in a deep bowl. We need 2 cups whole wheat khakhras , broken into pieces.
Add 1 1/2 cups boiled sprouted moong (whole green gram) to it.

Add 1/2 tbsp lemon juice.
Add 1 tsp chilli powder.
Add 1 tbsp finely chopped coriander (dhania).
Add salt to taste if required.
Toss well.

Serve khakhra with sprouted moong recipe | moong with khakhra | healthy Indian breakfast immediately to prevent from getting soggy.

Health Benefits of khakhra with sprouted moong

Khakhra with Sprouted Moong – a healthy breakfast.
Whole wheat flour and moong both are a wise choice for this breakfast as they are a good source of fibre.
The fibre not only helps to give a feeling of satiety, but also helps to maintain a healthy digestive system.
Further moong sprouts are known as living foods as they abound in other nutrients too.

Protein, calcium, magnesium, phosphorus, folate and B vitamins are few nutrients this breakfast is rich in.
Sprouting also converts the complex nutrients stored in the seeds into a form that can be easily digested.
Lemon juice not only adds flavour, but also a dose of vitamin C - a key nutrient to build our immunity.
Diabetics, heart patients, weight watchers, women with PCOS and all those aiming to eat healthy can opt for this nourishing breakfast.