Sprouts cheela

Name: Sprouts cheela
Cuisine: Indian
Ingredients: 1 cup sprouted moong(whole moong dal); 2-3 tbsp besan or sprouted black chana; 1/2 tomato chopped; 1 small onion chopped; 1-2 green chilli chopped (to taste); 1/2 tsp black pepper powder (optional); 1/2 inch ginger piece; as needed Coriander leaves chopped; to taste Salt; 1/2 tsp jeera powder; Pinch hing; As needed Oil for making cheelas

DrAnupama Johri @cook_13992128

#goldenapron
# 6th week
A very healthy and delicious recipe of sprouts for our breakfast is sprouts cheela. We can use Moong sprouts and also black chana sprouts for it . Not only adults but it's so beneficial for children because the addition of veggies and daal makes it more healthier.As they don't want to eat sprouts and veggies .

DrAnupama Johri @cook_13992128

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Ingredients

1 cupsprouted moong(whole moong dal)
2-3 tbspbesan or sprouted black chana
1/2tomato chopped
1small onion chopped
1-2green chilli chopped (to taste)
1/2 tspblack pepper powder (optional)
1/2 inchginger piece
as neededCoriander leaves chopped
to tasteSalt
1/2 tspjeera powder
Pinchhing
As neededOil for making cheelas

Saved

Steps

1

In mixer grinder add sprouts, onion, tomato,ginger, coriander leaves, green chilli and some water. Make a smooth paste. (if you r making for kids then use less chillies.)
2

Transfer the paste in another vessel. Now add salt,jeera powder and hing. Mix well. Add required water if it's consistency is thick. The batter should be like dosa(.not too much thin)
3

Now heat a non-stick tawa and grease it with oil on low flame.
4

Now pour the batter on it and spread it like dosa and in round shape with the help of back side of ladle(. Don't make too much thin)
5

Pour some oil around the cheela. and let it cook till it gets crispy.when one side gets red it can be flip easily.
6

Now turn it carefully and cook it's other side till light brown.
7

When the cheela is nicely cooked on it's both sides then transfer to the plate.
8

Serve it hot with your desired sauce, chutney and onion slices.