Sprouted Moong and Methi Chilla, 100-calorie Snacks
by Tarla Dalal
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For sprouted moong and methi chilla- 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.
- Transfer it to a bowl, add the fenugreek leaves, besan and salt and mix well to form a smooth batter. Keep aside.
- Heat 1 tsp of oil in a small non-stick pan and add the cumin seeds.
- When they crackle, add the asafoetida and mix well.
- Pour the tempering over the batter and mix well.
- Divide the batter into 4 equal portions and keep aside.
- Heat and grease a non-stick tava (griddle) using ¼ tsp of oil.
- 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.
- Cook the sprouted moong and methi chilla, using ¼ tsp of oil, till both sides turn golden brown in colour.
- Repeat with the remaining batter to make 3 more sprouted moong and methi chillas.
- Serve hot.
Sprouted Moong and Methi Chilla Video
Sprouted Moong and Methi Chilla, 100-calorie Snacks recipe with step by step photos
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If you like this Sprouted Moong and Methi Chilla Recipe, take a look at some more such Chilla recipes:
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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.
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Add the green chillies. You can adjust the quantity to suit your tastebuds.
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Add the ginger.
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Add around ½ cup of water.
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Blend it in a mixer to a smooth paste. If you find the batter a little thick, add a little extra water.
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Transfer the batter to a bowl.
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Add the fenugreek leaves. Here are 9 impressive health benefits of methi leaves.
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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.
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Mix well to form a smooth batter. The batter should have a dosa batter like consistency, not too watery nor too thick.
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Heat 1 tsp of oil in a small non-stick pan.
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Once the oil is hot, add the cumin seeds.
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When they crackle, add the asafoetida and mix well.
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Pour the tempering over the batter.
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Mix well.
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Divide the batter into 4 equal portions and keep aside.
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Heat and grease a non-stick tava (griddle) using ¼ tsp of oil.
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Pour a portion of the batter on the tava (griddle).
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Spread it evenly, using a ladle to make a 125 mm (5”) diameter thin circle.
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Cook the chila, using ¼ tsp of oil, till both sides turn golden brown in colour.
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Repeat with the remaining batter to make 3 more sprouted moong and methi chillas.
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Serve the sprouted moong and methi chilla hot with dahiwali phudina chutney.
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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 :
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Nutrient values (Abbrv) per chila
Energy | 93 cal |
Protein | 4.7 g |
Carbohydrates | 11.4 g |
Fiber | 3.5 g |
Fat | 3.2 g |
Cholesterol | 0 mg |
Sodium | 9.8 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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