Masala Sprouted Moong Chilla Recipe

About this recipe

Masala Sprouted Moong Chilla is a nutritious and delicious Indian breakfast option that combines the goodness of sprouted moong beans with a blend of aromatic spices and herbs. This dish is packed with fiber and plant-based protein, making it perfect for those with active lifestyles and weight-loss goals. The chillas are golden and crisp on the outside while remaining soft and flavorful inside, best served with mint chutney or yogurt for a wholesome start to the day.

Ingredients

• - Sprouted Mung Beans
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 1 liter Sunflower Oil
• 200 g Dahi
• 1Bunch Pudina
• - Besan
• 50 g Black Pepper Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Blend the sprouted moong beans into a coarse paste using a blender. Add a few tablespoons of water if needed for blending, but ensure the paste remains thick.
2. 2. Transfer the moong paste to a bowl and mix in chickpea flour, turmeric powder, cumin powder, red chili powder, garam masala, and salt. Stir until well combined to form a batter.
3. 3. Add the chopped tomato, green chilies, coriander leaves, and black pepper powder to the batter. Mix thoroughly to distribute the ingredients evenly.
4. 4. Heat a non-stick pan or griddle over medium heat and lightly grease it with sunflower oil.
5. 5. Pour a ladleful of batter onto the pan, spreading it gently into a thin pancake. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2-3 minutes.
6. 6. Repeat the process with the remaining batter, greasing the pan lightly between each chilla.
7. 7. Once cooked, serve the chillas hot with mint chutney and plain yogurt for dipping or as accompaniments.