Sprouted Moong and Methi Chilla, 100-calorie Snacks


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Sprouted Moong and Methi Chilla, 100-calorie Snacks


Added to 90 cookbooks   This recipe has been viewed 73144 times

Suggested serving size for 100 calories: 1 chilla
protein and vitamin rich, easy to digest sprouts are a must for dieters.

These chilla combine sprouts with methi to make a delightful dish rich in iron, fibre and folic acid.

You can also try other snacks like Rava Corn Dhokla , Stir-Fried-Spinach Pancake or Mutter Chaat.

Both Sprouted Moong and fenugreek leaves are high in protein making the Sprouted Moong and Methi chilla a healthy recipe for breakfast. To enjoy more such recipes, glance through our collection of Healthy Breakfast Pancakes.

Enjoy how to make Sprouted Moong and Methi Chilla recipe with detailed step by step photos and video below.

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Sprouted Moong and Methi Chilla, 100-calorie Snacks recipe - How to make Sprouted Moong and Methi Chilla, 100-calorie Snacks

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

Ingredients

For Sprouted Moong and Methi Chilla
1 cup sprouted moong (whole green gram)
3 green chillies , roughly chopped
1 small piece ginger (adrak) , roughly chopped
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
For sprouted moong and methi chilla

    For sprouted moong and methi chilla
  1. To make sprouted moong and methi chilla, 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 sprouted moong and methi chilla, using ¼ tsp of oil, till both sides turn golden brown in colour.
  10. Repeat with the remaining batter to make 3 more sprouted moong and methi chillas.
  11. Serve hot.

Sprouted Moong and Methi Chilla Video

Sprouted Moong and Methi Chilla, 100-calorie Snacks recipe with step by step photos

Healthy chilla recipes

  1. If you like this Sprouted Moong and Methi Chilla Recipe, take a look at some more such Chilla recipes

How to make sprouted moong and methi chilla recipe

  1. To make the sprouted moong and methi chilla, in a deep bowl or mixer jar, take the moong sprouts. Moong sprouts is a nutri-dense sprout. It’s a good sources of several nutrients like vitamins, potassium, magnesium, phosphorus etc. To learn more about the health benefits of moong sprouts, refer our glossary for moong sprouts
  2. Add the green chillies. You can adjust the quantity to suit your tastebuds.
  3. Add the ginger.
  4. Add around ½ cup of water.
  5. Blend it in a mixer to a smooth paste. If you find the batter a little thick, add a little extra water.
  6. Transfer the batter to a bowl.
  7. Add the fenugreek leaves. Here are 9 impressive health benefits of methi leaves.
  8. Now add the besan and salt. Besan is a must ingredient for every chilla recipe as it helps in binding together all the ingredients and spreading the chilla on tava properly.
  9. Mix well to form a smooth batter. The batter should have a dosa batter like consistency, not too watery nor too thick.
  10. Heat 1 tsp of oil in a small non-stick pan.
  11. Once the oil is hot, add the cumin seeds.
  12. When they crackle, add the asafoetida and mix well.
  13. Pour the tempering over the batter.
  14. Mix well.
  15. Divide the batter into 4 equal portions and keep aside.
  16. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil.
  17. Pour a portion of the batter on the tava (griddle).
  18. Spread it evenly, using a ladle to make a 125 mm (5”) diameter thin circle.
  19. Cook the chila, using ¼ tsp of oil, till both sides turn golden brown in colour.
  20. Repeat with the remaining batter to make 3 more sprouted moong and methi chillas.
  21. Serve the sprouted moong and methi chilla hot with dahiwali phudina chutney.
  22. Sprouted Moong and Methi Chilla is a great diabetic and heart friendly recipe because of the addition of healthy ingredients like moong sprouts and methi leaves. Here are some more recipes using moong sprouts :

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 : 100 Calorie SnacksBuy this cookbook

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