Sprouted Moong and Methi Cheelas
by Tarla Dalal

Cheelas are yummy pancakes that can be made with varied flours, grains or dals with tasty additions, and can be had as a snack or as a satiating meal.

Here, we have made super tasty Sprouted Moong and Methi cheelas. This is a real no-fuss recipe that can be made any time – it does not require any soaking or fermentation as it is made with sprouts.

The combination of sprouts with fenugreek leaves makes this a desirable addition to your daily menu, as it is rich in essential nutrients like protein, iron and fibre.

Easy to make but very tasty, this recipe will ensure that kids as well as adults who do not like sprouts will surely have their share without fussing!

Also do try other heart friendly snacks like Healthy Moong Chaat or Sun-dried Tomato, Paneer and Basil Spread On Toast.

Sprouted Moong and Methi cheelas are diabetic-friendly too, so do check our collection of other healthy Diabetic Breakfast Recipes.

Enjoy how to make Sprouted Moong and Methi Cheelas recipe with detailed step by step photos below.

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Sprouted Moong and Methi Cheelas recipe - How to make Sprouted Moong and Methi Cheelas

For Sprouted Moong and Methi Cheelas
1 cup sprouted moong (whole green gram)
3 green chillies , roughly chopped
1/2 tsp chopped ginger (adrak)
1/2 cup roughly chopped fenugreek (methi)
1 tbsp besan (bengal gram flour)
salt to taste
2 1/4 tsp oil for tempering , greasing and cooking
1/2 tsp cumin seeds (jeera)
2 pinches asafoetida (hing)

Method
For sprouted moong and methi cheelas

To make sprouted moong and methi cheelas, combine the moong sprouts, green chillies, ginger and ½ cup of water and blend it in a mixer to a smooth paste.
Transfer it to a bowl, add the fenugreek leaves, besan and salt and mix well to form a smooth batter. Keep aside.
Heat 1 tsp of oil in a small non-stick pan and add the cumin seeds.
When they crackle, add the asafoetida and mix well.
Pour the tempering over the batter and mix well.
Divide the batter into 4 equal portions and keep aside.
Heat and grease a non-stick tava (griddle) using ¼ tsp of oil.
Pour a portion of the batter on the tava (griddle) and spread it evenly, using a ladle to make a 125 mm (5”) diameter thin circle.
Cook the cheela, using ¼ tsp of oil, till both sides turn golden brown in colour.
Repeat with the remaining batter to make 3 more sprouted moong and methi cheelas.
Serve hot.

Nutrient values (Abbrv) per chila

Energy	93 cal
Protein	4.7 g
Carbohydrates	11.4 g
Fiber	3.5 g
Fat	3.2 g
Cholesterol	0 mg
Sodium	9.8 mg

Click here to view calories for Sprouted Moong and Methi Cheelas

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.
Add the green chillies. You can adjust the quantity to suit your tastebuds.
Add the ginger.
Add around ½ cup of water.

Blend it in a mixer to a smooth paste. If you find it thick, add a little extra water.
Transfer it to a bowl.
Add the fenugreek leaves. Here are 9 impressive health benefits of methi leaves.
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.
Mix well to form a smooth batter. The batter should have a dosa batter like consistency, not too watery nor too thick.

Heat 1 tsp of oil in a small non-stick pan.
Once the oil is hot, add the cumin seeds.
When they crackle, add the asafoetida and mix well.
Pour the tempering over the batter.
Mix well.

Divide the batter into 4 equal portions and keep aside.
Heat and grease a non-stick tava (griddle) using ¼ tsp of oil.
Pour a portion of the batter on the tava (griddle).
Spread it evenly, using a ladle to make a 125 mm (5”) diameter thin circle.
Cook the sprouted moong and methi cheela, using ¼ tsp of oil, till both sides turn golden brown in colour.