Sprouted Moong and Methi Chilla Video Video by Tarla Dalal
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Sprouted Moong And Methi Chilla Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
4.00 chilas
Ingredients
For Sprouted Moong and Methi Chilla
1 cup sprouted moong (whole green gram)
3 green chilli , roughly chopped
1 small piece ginger (adrak) , roughly chopped
1/2 cup roughly chopped fenugreek leaves (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
- 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 the sprouted moong and methi chilla hot.
See step by step images of Sprouted Moong and Methi Chilla, 100-calorie Snacks
