Sprouted Moong Chilla

Name: Sprouted Moong Chilla
Total time: 44400 s
Cuisine: American
Ingredients: 1 bowl Moong; 1/2 inch ginger; 3 Green chillies; 10 Curry leaves; as per taste Salt; as required Water; For Indian condiments:; 1/4 teaspoon Turmeric; 1/2 teaspoon Coriander powder; 1/2 teaspoon Red Chilli powder; 1/4 teaspoon Asafoetida; 2 tablespoons Homemade fresh; for serving:; 1 tsp each green coriander chutney and tomato sauce

Anneri Chheda @cook_17719909

#gharkakhana
I love warm and heavy breakfast. But need to eat high protein foods to maintain energy for the whole day and avoid weight gain. So I started having sprouts. But eating sprouts everyday became monotonous and thus arose the need to explore and try something different. So tried making sprouts chilla. Hope you enjoy it! :)
#gharkakhana

Anneri Chheda @cook_17719909

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Ingredients

Prep time- 12 hrs, Cooking time- 20 mins

1 bowlMoong
1/2 inchginger
3Green chillies
10Curry leaves
as per tasteSalt
as requiredWater
ForIndian condiments:
1/4 teaspoonTurmeric
1/2 teaspoonCoriander powder
1/2 teaspoonRed Chilli powder
1/4 teaspoonAsafoetida
2 tablespoonsHomemade fresh
forserving:
1 tsp each green coriander chutney and tomato sauce

Saved

Steps

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!!