Masala Sprout And Spinach Chilla Recipe

About this recipe

Masala Sprout and Spinach Chilla is a wholesome and flavorful Indian breakfast perfect for a united family looking to kickstart their day with a nutrient-packed meal. Made with fiber-rich sprouts, fresh spinach, and a delicate blend of medium spices, this dish is light on calories but full of taste and texture. The chilla, a savory pancake, is easy to prepare and pairs beautifully with mint chutney or yogurt for added freshness. Ideal for those on a weight-loss journey, it delivers a balanced combination of protein, vitamins, and minerals to keep you energized without overloading on carbs.

Ingredients

• 300 g Ginger Paste
• 400 g Curd
• 200 ml Mustard Oil
• medium Chilli Green Long
• 100 g Coriander Leaves
• Pcs Fortune Besan 200gms
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 250 g Spinach
• 20 g Turmeric Powder

Instructions

1. 1. Blend the mixed sprouts in a food processor until coarsely ground, adding the curd to form a thick paste.
2. 2. In a mixing bowl, combine the ground sprouts, chopped spinach, besan, coriander leaves, green chili, ginger paste, turmeric powder, cumin seeds, red chili powder, and salt. Gradually add water to create a pourable batter.
3. 3. Heat a non-stick pan or tawa over medium heat and grease it lightly with oil.
4. 4. Pour a ladleful of the batter onto the pan and spread it evenly to form a thin chilla. Cook for 2-3 minutes until the edges begin to lift, then flip and cook the other side for another 2 minutes.
5. 5. Repeat the process with the remaining batter, greasing the pan lightly each time.
6. 6. Serve the hot chillas with mint chutney or yogurt for a refreshing and healthy breakfast.