Recipe: Perfect Sprouted Moong Chilla

Sprouted Moong Chilla. Find Deals on Moong Dal in Groceries on Amazon. If you've eaten my Besan Chilla (eggless vegetable omelet) an eggless, protein-rich "omelet" from northwest India, you will love my Sprouted Moong Chilla, an even more nutritious version made with-- you guessed it-- sprouted mung (or, as Indians pronounce it, moong) beans. Sprouted moong chillas were basically means of getting Devansh to eat coriander.

Sprouted Moong Chilla Made with Sprouted Moong, Mung beans or Green Moong, this chilla (Indian vegetarian Pancake) is protein loaded, delicious and a hearty breakfast dish to start your day. Chilla is a North Indian Breakfast recipe. A savory pancake of sorts that is served with a Green coriander chutney and tomato ketchup or sauce. You can have Sprouted Moong Chilla using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Sprouted Moong Chilla

  1. Prepare 1 bowl of Moong.
  2. You need 1/2 inch of ginger.
  3. Prepare 3 of Green chillies.
  4. It's 10 of Curry leaves.
  5. It's as per taste of Salt.
  6. It's as required of Water.
  7. Prepare For of Indian condiments:.
  8. You need 1/4 teaspoon of Turmeric.
  9. It's 1/2 teaspoon of Coriander powder.
  10. Prepare 1/2 teaspoon of Red Chilli powder.
  11. You need 1/4 teaspoon of Asafoetida.
  12. It's 2 tablespoons of Homemade fresh.
  13. It's for of serving:.
  14. It's 1 tsp each of green coriander chutney and tomato sauce.

Great recipe for Sprouted Moong Chilla. #gharkakhana I love warm and heavy breakfast. But need to eat high protein foods to maintain energy for the whole day and avoid weight gain. But eating sprouts everyday became monotonous and thus arose the need to explore and. How to Make Moong Sprout Chila.

Sprouted Moong Chilla step by step

  1. Wash and soak one bowl of Moong. After about an hour drain off the excess water and cover the moong with wet cloth and set aside for 10-12 hours for sprouting..
  2. Take the sprouts in a mixture container. Start by adding a small piece of ginger, 2-3 green chillies as per spicy flavour desired and 7-8 curry leaves. Adding curry leaves is optional. However for people who don't eat curry leaves otherwise this is a good way to consume it..
  3. Add salt as per taste. This step can be done after step 5 as well..
  4. Grind to make a thick paste. Be very careful while adding water. We don't want Dosa batter consistency. Just a thick paste is good for making the chilla. Take this chilla batter into a fresh bowl..
  5. Add haldi powder, dhaniya powder and red chilli powder as per taste. Mix the batter well..
  6. Adding hing powder is optional. Mix the chilla batter well for about 5 mins..
  7. Take a good non stick dosa pan and heat on high flame for a minute. Spread the batter in a thick circle with the help of a laddle. Add one teaspoon of fresh homemade butter, Makkhan. Cook until one side is brown for about 2 mins. Then flip the chilla with the help of a wooden spatula. Cook again for 2 mins..
  8. After 2 mins, take out the chilla and serve hot with your favourite green coriander chutney and tomato sauce!! Enjoy a healthy, high protein breakfast!!.

Grind along with the ginger chilli paste and green chilli to get a coarse paste. Mix in the besan, chopped dhania, curd and salt to get a smooth batter. Allow it to rest for some time. Heat tawa, add a drizzle of oil and ladle out one spoon of batter to form a dosa. Cook on one side and turn.

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