Look inside for the detailed recipe and video.Sprouted mung chilla, a savoury pancake made of sprouted mung beans and besan (gram flour), is a healthy and satisfying breakfast. You can serve it with green chutney or tomato ketchup, fresh fruits and a hot cup of tea or juice to make it a complete meal. One of the healthiest ways of consuming these beans is by sprouting them; it increases the nutrition level of the beans. It is one of the best foods for weight watchers. These are a high source of nutrients but have negligible calories. Furthermore, it contains a high amount of fibre that makes you feel full for a longer time. Sprouting also shortens the cooking time of legumes.In this recipe, sprouted mung is used for preparing chilla. However, it can be made with soaked green moong as well. For that, soak the whole green moong beans for 5-6 hours, then grind it with other ingredients.
Utensil and Tools
- Philips Induction Cook Top
- SiliconSpatula
- Philips 750W Mixer Grinder
- Prestige Omega Deluxe Granite Dosa Tawa
- Borosil Glass Mixing Bowl
Ingredients
- 2 cups Sprouted Mung Beans
- 2 cups Coriander Leaves
- 1 cup Mint Leaves
- 1 small Onion
- 4-5 small Garlic Cloves
- 3 Green Chilli
- 1 inch Ginger
- 1 tsp Roasted Cumin Powder
- 1 tsp Red Chilli Powder
- Salt To taste
- 1+â…“ cup Water
- 5 tbsp Besan (gram flour)
- 8 tsp Ghee (Clarified Butter)
Video
Instructions
- Take a big bowl and add 1 cup of dry mung beans. Soak it in the water for 4-5 hours. Then, strain and rinse the soaked mung beans 2-3 times with clean water. The soaking time and sprouting time of the mung beans are not included in the preparation time of this recipe.
- Transfer the beans to a damp muslin cloth. Bring the edges together, fold tightly and cover the beans with the cloth. Cover the bowl with a lid and keep it in a warm and dark place for sprouting. It will take around 24 hours.
- Take a blender and add sprouted mung beans, onion, ginger, garlic cloves, green chilli, fresh coriander leaves, mint leaves, roasted cumin powder, red chilli powder and salt. Add 1/3 cup of water and blend it at high speed. Grind it to a fine smooth paste.
- Now besan (gram flour) and 1 cup of water and mix it well. Prepare a lump-free batter. The batter should be of medium consistency, neither thick nor thin.
- Place a pan (preferably a non-stick pan) on the stove. Grease the pan with ¼ tsp of ghee on medium flame and rub it with tissue paper.
- Now pour the chilla batter with a ladle on the pan and gently spread it thin like dosa. If you find difficulty in spreading the chilla batter, then add more besan to the batter. Add 1 teaspoon at a time.
- Add 1 tsp of ghee to the centre and around the corners of the chilla. Cover and cook it for 2 minutes on low flame until it becomes crisp and golden from one side.
- Flip it to the next side and cook it for 1 minute.
- Sprouted mung chilla is ready to serve. Serve hot chilla with green chutney and tomato ketchup.
Nutrition
Serving: 8ChillaCalories: 87kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 72mgPotassium: 163mgFiber: 2gSugar: 3gVitamin A: 594IUVitamin C: 10mgCalcium: 31mgIron: 1mg
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