Sprouted Moong And Methi Chilla Recipe

Cooking Directions

• STEP 1.Grind sprouted moong beans, fenugreek leaves, green chilies, ginger, and spices into a smooth batter.
• STEP 2.Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to make a thin chilla.
• STEP 3.Cook until golden brown on both sides. Serve hot with mint chutney or yogurt.

Cooking Tips

• You can add finely chopped onions, tomatoes, or grated carrots to the batter for added flavor and texture.
• Add a pinch of asafoetida to the batter for better digestion.
• Make sure the pan is well-heated before pouring the batter to get a crispy chilla.

Storage and Serving

• Serve the sprouted moong and methi chilla hot with mint chutney or yogurt.
• Leftover chillas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.