Sprouted Moong and Methi Chillas

Time for some healthy chillas… Sprouts and Fenugreek what a healthy combo.. ūüôā

Chilla

Reference: Recipe by Tarla Dalal

Preparation Time:- 5 mins |  Cooking Time:Р1/2 hour |  Serves:- 5-6 chille

INGREDIENTS:

  • 1 cup¬†sprouted moong (whole green gram)
  • 1/2 cup¬†chopped fenugreek (methi) leaves
  • 1 table spoon Gram Flour (besan)
  • Salt to taste
  • 1 inch piece Ginger (Adrak)
  • 1/2 tsp¬†cumin seeds (jeera)
  • 2¬†pinches of¬†asafoetida (hing)
  • Ghee/oil to fry the chilla
  • 1 Green Chilly (Hari Mirch)

PREPARATION:

Combine the moong sprouts,green chillies,ginger and 1/2 cup water and grind into a smooth batter.

Batter

Add the fenugreek leaves,besan and salt and mix well. keep aside.

Batter with Methi

Heat the 1/2 tea spoon oil,add the asafoetida and cumin seeds and allow the seeds to crackle.  The tempering is ready.

Pour the tempering over the batter and mix well.

Heat the tawa (non-stick can be used) and spray some oil on it first, to avoid the chilla from sticking to it.

Now using a big spoon spread some batter slowly on the tawa to give it a round shape. Spread the batter out evenly.

Put some oil at the sides of the chilla. When the color changes and some blisters appear on the showing side gently use the spatula to turn the chilla.

Put some oil on the second side also and gently press the corners to fry it properly from all the ends.

The chilla will become brownish like a parantha does when done.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.

Served

Tasty Cooking..!!

Sending this recipe to:

Mission Sprouts & Mission Explore Food

Lets Cook one pot meal

Besan ke Chille

Breakfast is something that I am clueless on what to cook.. Besan ke chille comes to my rescue as the preparation for them is hardly there..

Preparation Time:- 5 mins |  Cooking Time:Р1/2 hour |  Serves:- 5-6 chille

INGREDIENTS:

  • 1 cup Gram Flour (besan)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 medium Onion finely chopped
  • 1 medium Radish (Mooli) grated (optional)
  • 1 tea spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 tea spoon Chaat Masala
  • 1/2 tea spoon Garam Masala
  • Ghee/oil to fry the chilla

PREPARATION:

Mix all the ingredients except ghee in a big mixing bowl. Add water to make a semi liquid batter. Make sure that there are no lumps in the batter.

Heat the tawa (non-stick can be used) and spray some oil on it first, to avoid the chilla from sticking to it.

Now using a big spoon spread some batter slowly on the tawa to give it a round shape. Spread the batter out evenly.

Put some oil at the sides of the chilla. When the color changes and some blisters appear on the showing side gently use the spatula to turn the chilla.

Put some oil on the second side also and gently press the corners to fry it properly from all the ends.

The chilla will become brownish like a parantha does when done.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.

Tasty Cooking..!!