by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 6501 times
A thoughtful mélange of moong sprouts and veggies, this dish is not just easy to put together but also a real culinary and visual treat!
- Combine the moong sprouts and ½ cup of water and blend in a mixer to a smooth paste.
- Transfer the paste into a bowl and add the carrots, spinach fenugreek, besan, turmeric powder, cumin seeds, ginger-green chilli paste, salt and 1 tsp oil and mix well till no lumps remain.
- Add 2 tbsp of water and mix well.
- Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
- Pour a ladleful of batter and spread it evenly to make a 150 mm (6”) diameter circle and cook using ¼ tsp of oil, till it is golden brown in colour from both the sides.
- Repeat with the remaining batter to make 3 more pancakes.
- Serve hot with green chutney.
| 92 kcal|| 4.2 gm|| 10.6 gm|| 3.6 gm|| 372.0 mcg|| 0.7 gm|| 1.0 mg|
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