Sprouted Moong and Methi Chilla Video

Sprouted Moong and Methi Chilla Video

Viewed 24321 times

Sprouted Moong and Methi Chilla Video. Protein and vitamin rich, easy to digest sprouts are a must for dieters. These chila combine sprouts with methi to make a delightful dish rich in iron, fibre and folic acid.

Recipe Description for Sprouted Moong and Methi Chilla, 100-calorie Snacks

Preparation Time: 
Cooking Time: 
Makes 4 chilas
Show me for chilas


For Sprouted Moong and Methi Chilla
1 cup sprouted moong (whole green gram)
3 green chillies , roughly chopped
1 small piece ginger (adrak) , roughly chopped
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)


For sprouted moong and methi chilla

  1. To make {span class="bold1"}sprouted moong and methi chilla{/span}, combine the moong sprouts, green chillies, ginger and ½ cup of water and blend it in a mixer to a smooth paste.
  2. Transfer it to a bowl, add the fenugreek leaves, besan and salt and mix well to form a smooth batter. Keep aside.
  3. Heat 1 tsp of oil in a small non-stick pan and add the cumin seeds.
  4. When they crackle, add the asafoetida and mix well.
  5. Pour the tempering over the batter and mix well.
  6. Divide the batter into 4 equal portions and keep aside.
  7. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil.
  8. 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.
  9. Cook the sprouted moong and methi chilla, using ¼ tsp of oil, till both sides turn golden brown in colour.
  10. Repeat with the remaining batter to make 3 more {span class="bold1"}sprouted moong and methi chillas{/span}.
  11. Serve the {span class="bold1"}sprouted moong and methi chilla{/span} hot.
RECIPE SOURCE : 100 Calorie SnacksBuy this cookbook


Subscribe to Free Weekly Food Mailer