Sprouted Moong and Methi Cheelas recipe with step by step photos
Some more healthy cheela recipes-
If you like this Sprouted Moong and Methi Cheela Recipe, take a look at some more such Cheela recipes:
How to make sprouted moong and methi cheela recipe-
To make the sprouted moong and methi cheela , in a deep bowl or mixer jar, take the moong sprouts. Moong sprouts is a nutri-dense sprout. It’s a good sources of several nutrients like vitamins, potassium, magnesium, phosphorus etc. To learn more about the health benefits of moong sprouts, refer our glossary for moong sprouts.
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Add the green chillies. You can adjust the quantity to suit your tastebuds.
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Add the ginger.
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Add around ½ cup of water.
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Blend it in a mixer to a smooth paste. If you find it thick, add a little extra water.
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Transfer it to a bowl.
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Add the fenugreek leaves. Here are 9 impressive health benefits of methi leaves.
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Now add, the besan and salt. Besan is a must ingredient for every cheela recipe as it helps in binding together all the ingredients and spreading the cheela on tava properly.
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Mix well to form a smooth batter. The batter should have a dosa batter like consistency, not too watery nor too thick.
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Heat 1 tsp of oil in a small non-stick pan.
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Once the oil is hot, add the cumin seeds.
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When they crackle, add the asafoetida and mix well.
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Pour the tempering over the batter.
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Mix well.
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Divide the batter into 4 equal portions and keep aside.
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Heat and grease a non-stick tava (griddle) using ¼ tsp of oil.
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Pour a portion of the batter on the tava (griddle).
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Spread it evenly, using a ladle to make a 125 mm (5”) diameter thin circle.
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Cook the sprouted moong and methi cheela, using ¼ tsp of oil, till both sides turn golden brown in colour.
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Repeat with the remaining batter to make 3 more moong sprout and methi cheelas.
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Serve the sprouted moong and methi cheela hot.