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Sprouted Moong And Methi Chilas


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Sprouts, a good source of protein, iron and vitamin C, and a great add-on to our daily meals. This is an easy-to-make dish and ensures intake of sprouts for those who do not otherwise like them.

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Makes 4 chilas.
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Ingredients



For the chilas
1 cup sprouted moong (whole green gram)
1/2 cup chopped fenugreek (methi) leaves
1 tbsp besan (Bengal gram flour)
3 green chillies
25 mm. (1") piece of ginger (adrak)
salt to taste
1 tsp oil for cooking

For the tempering
1/2 tsp cumin seeds (jeera)
2 pinches of asafoetida (hing)
1 tsp oil

To serve
4 tbsp Carrot Garlic Chutney

Method

    For the chilas
    1. Combine the moong sprouts,green chillies,ginger and 1/2 cup water and grind into a smooth batter.
    2. Add the fenugreek leaves,besan and salt and mix well. keep aside.

    For the tempering
    1. Heat the oil,add the cumin seeds and allow the seeds to crackle.
    2. Add the asafoetida and mix well.

    How to proceed
    1. Pour the tempering over the batter and mix well.
    2. Heat and grease a non-stick tava (griddle) with a little oil.
    3. Pour a ladleful of the batter on the tava and spread it evenly by moving the pan in a circular motion to make a chila with 125 mm(5") diameter.
    4. Drizzle a little oil on the sides and allow it to cook.
    5. When the chila is lightly browned, flip to the other side and cook again till it is golden brown in colour.
    6. Repeat to make 3 more chilas.
    7. Serve hot with the carrot garlic chutney.
    Nutrient values per chila
    EnergyFatProteinAmountFibreCarbohydrate
    84 kcal. 2.3 gm.4.5 gm.36 gm.0.8 gm.11.2 gm.
    RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook
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