Sprouted Moong and Methi Chilla Video

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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: 10 mins
Cooking Time: 15 mins
Makes 4 chilas
Show me for chilas

Ingredients

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)

Method

For sprouted moong and methi chilla

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.
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 sprouted moong and methi chilla, using ¼ tsp of oil, till both sides turn golden brown in colour.
Repeat with the remaining batter to make 3 more {span class="bold1"}sprouted moong and methi chillas{/span}.
Serve the {span class="bold1"}sprouted moong and methi chilla{/span} hot.