Sprouted Moong Chilla Recipe by Anneri Chheda
Cooking Instructions Prep time- 12 hrs, Cooking time- 20 mins 1 Wash and soak one bowl of Moong. After about an hour drain off the excess water and cover the moong with wet cloth and set aside for 10-12 hours for sprouting. 2 Take the sprouts in a mixture container. Start by adding a small piece of ginger, 2-3 green chillies as per spicy flavour desired and 7-8 curry leaves. Adding curry leaves is optional. However for people who don't eat curry leaves otherwise this is a good way to consume it. 3 Add salt as per taste. This step can be done after step 5 as well. 4 Grind to make a thick paste. Be very careful while adding water. We don't want Dosa batter consistency. Just a thick paste is good for making the chilla. Take this chilla batter into a fresh bowl. 5 Add haldi powder, dhaniya powder and red chilli powder as per taste. Mix the batter well. 6 Adding hing powder is optional. Mix the chilla batter well for about 5 mins. 7 Take a good non stick dosa pan and heat on high flame for a minute. Spread the batter in a thick circle with the help of a laddle. Add one teaspoon of fresh homemade butter, Makkhan. Cook until one side is brown for about 2 mins. Then flip the chilla with the help of a wooden spatula. Cook again for 2 mins. 8 After 2 mins, take out the chilla and serve hot with your favourite green coriander chutney and tomato sauce!! Enjoy a healthy, high protein breakfast!! 1 Wash and soak one bowl of Moong. After about an hour drain off the excess water and cover the moong with wet cloth and set aside for 10-12 hours for sprouting. 1 Wash and soak one bowl of Moong. After about an hour drain off the excess water and cover the moong with wet cloth and set aside for 10-12 hours for sprouting. 2 Take the sprouts in a mixture container. Start by adding a small piece of ginger, 2-3 green chillies as per spicy flavour desired and 7-8 curry leaves. Adding curry leaves is optional. However for people who don't eat curry leaves otherwise this is a good way to consume it. 2 Take the sprouts in a mixture container. Start by adding a small piece of ginger, 2-3 green chillies as per spicy flavour desired and 7-8 curry leaves. Adding curry leaves is optional. However for people who don't eat curry leaves otherwise this is a good way to consume it. 3 Add salt as per taste. This step can be done after step 5 as well. 3 Add salt as per taste. This step can be done after step 5 as well. 4 Grind to make a thick paste. Be very careful while adding water. We don't want Dosa batter consistency. Just a thick paste is good for making the chilla. Take this chilla batter into a fresh bowl. 4 Grind to make a thick paste. Be very careful while adding water. We don't want Dosa batter consistency. Just a thick paste is good for making the chilla. Take this chilla batter into a fresh bowl. 5 Add haldi powder, dhaniya powder and red chilli powder as per taste. Mix the batter well. 5 Add haldi powder, dhaniya powder and red chilli powder as per taste. Mix the batter well. 6 Adding hing powder is optional. Mix the chilla batter well for about 5 mins. 6 Adding hing powder is optional. Mix the chilla batter well for about 5 mins. 7 Take a good non stick dosa pan and heat on high flame for a minute. Spread the batter in a thick circle with the help of a laddle. Add one teaspoon of fresh homemade butter, Makkhan. Cook until one side is brown for about 2 mins. Then flip the chilla with the help of a wooden spatula. Cook again for 2 mins. 7 Take a good non stick dosa pan and heat on high flame for a minute. Spread the batter in a thick circle with the help of a laddle. Add one teaspoon of fresh homemade butter, Makkhan. Cook until one side is brown for about 2 mins. Then flip the chilla with the help of a wooden spatula. Cook again for 2 mins. 8 After 2 mins, take out the chilla and serve hot with your favourite green coriander chutney and tomato sauce!! Enjoy a healthy, high protein breakfast!! 8 After 2 mins, take out the chilla and serve hot with your favourite green coriander chutney and tomato sauce!! Enjoy a healthy, high protein breakfast!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Green Beans & Egg Noodles Crepe Eggplant lasagna Yogurt Crust Pizzas Chilli bhindi Green Beans & Egg Noodles Crepe Eggplant lasagna Yogurt Crust Pizzas Chilli bhindi A Healthy Mix Breakfast Cereal. 😀 Fried rice with meat@kadunacookout Rajasthani dry gawarphali sabji Butter Chicken Meat balls My toasted bread Red sauce pasta Mix dal tarke wali Tuwo and kuka soup Pumpkin Pakoda Shahi Mutton Kasundi A Healthy Mix Breakfast Cereal. 😀 Fried rice with meat@kadunacookout Rajasthani dry gawarphali sabji Butter Chicken Meat balls My toasted bread Red sauce pasta Mix dal tarke wali Tuwo and kuka soup Pumpkin Pakoda Shahi Mutton Kasundi