Sprouted Moong and Methi Chilas


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Sprouted Moong and Methi Chilas

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 168 cookbooks   This recipe has been viewed 41155 times

Chilas are yummy pancakes that can be made with varied flours, grains or dals with tasty additions, and can be had as a snack or as a satiating meal.

Here, we have made super tasty Sprouted Moong and Methi Chilas. This is a real no-fuss recipe that can be made any time – it does not require any soaking or fermentation as it is made with sprouts.

The combination of sprouts with fenugreek leaves makes this a desirable addition to your daily menu, as it is rich in essential nutrients like protein, iron and fibre.

Easy to make but very tasty, this recipe will ensure that kids as well as adults who do not like sprouts will surely have their share without fussing!

Also do try other heart friendly snacks like Healthy Moong Chaat or Sun-dried Tomato, Paneer and Basil Spread On Toast .

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Sprouted Moong and Methi Chilas recipe - How to make Sprouted Moong and Methi Chilas

Preparation Time:    Cooking Time:    Total Time:     Makes 4 chilas
Show me for chilas

Ingredients
1 cup sprouted moong (whole green gram)
3 green chillies , roughly chopped
1/2 tsp chopped ginger (adrak)
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
    Method
  1. Combine the moong sprouts, green chillies, ginger and ½ cup of water and blend it in a mixer to a smooth paste.
  2. Transfer it to a bowl, add the fenugreek leaves, besan and salt and mix well to form a smooth batter. Keep aside.
  3. Heat 1 tsp of oil in a small non-stick pan and add the cumin seeds.
  4. When they crackle, add the asafoetida and mix well.
  5. Pour the tempering over the batter and mix well.
  6. Divide the batter into 4 equal portions and keep aside.
  7. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil.
  8. 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.
  9. Cook the chila, using ¼ tsp of oil, till both sides turn golden brown in colour.
  10. Repeat with the remaining batter to make 3 more chilas.
  11. Serve hot.
Accompaniments

Parsley Hummus 

Nutrient values (Abbrv) per chila
Energy93 cal
Protein4.7 g
Carbohydrates11.4 g
Fiber3.5 g
Fat3.2 g
Cholesterol0 mg
Sodium9.8 mg

RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook

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Reviews

Sprouted Moong and Methi Chilas
5
 on 11 Oct 17 09:42 AM


can we use kasoori methi?
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Tarla Dalal    Hi, Try and use methi if you do not have add little of kasuri methi...
Reply
11 Oct 17 12:09 PM
Sprouted Moong and Methi Chilas
5
 on 21 Sep 17 11:14 AM


Taste good. Instead of using sprouted moong we can also use soaked split moong dal because it taste same.
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Tarla Dalal    Hi Saloni, Yes you can...
Reply
21 Sep 17 12:03 PM
Sprouted Moong and Methi Chilas
5
 on 27 Sep 16 03:53 PM


loved the recipe