Sprouted Moong chila ( Savory Pancake )

Sharing is caring!

Sprouted Moong Chila or Pancake is a healthy and diabetic friendly breakfast or lunch for grownups and nutritious meal or a finger food for kids. Also acts as a delicious and a healthy lunchbox idea or a grab and go lunch for your super active toddler.

Moong Beans…

Moong beans also known as mung bean, green gram or maash is a plant spices in the legume family. Cultivated mainly in East Asia, South East Asia and the Indian Subcontinent. There are various different ways of consuming this moong beans in savory and sweet forms. The most common and easy form we use in our home is making of a simple dal or sprouting them and using them.

Moong Sprouts

Sprouting beans makes them easy to digest and more nutritious. Sprouting helps break down the complex sugars, carbohydrates and makes them easier to digest. I have already detailed with steps on how to sprout moong beans at home and their day by day progress. Check it here.

Storing Moong Sprouts

Moong sprouts can be stored in the freezer once sprouted for up to a month or more. I always have any kind of soaked legumes in my freezer. It’s my emergency stock. Soaking and sprouting takes time and when in need I have a backup. Well you might be thinking I always talk about storing stuff in freezer. I always prefer to cook fresh, but being a working mom and in a country where vegetarian options are limited, you need to stock up for days when you just cannot cook. It is better than the store bought ones.

Sprouted Moong Chila (Savory Pancake)

So coming to today’s recipe of Sprouted Moong Chila (Savory Pancake), it is a very simple recipe. All I do is take the sprouted moong add in the required spices and grind it to a smooth batter. Yes this does not require any flour and the only main ingredient in this is moong sprouts. Isn’t it quick and easy when you have moong sprouts at home.

This is also one of my go to breakfast or lunch when I run out of vegetables in my fridge. At such time this dried pulses and legumes come to your rescue. One can quickly make so many different recipes using them and that too without compromising on the nutrients.

I am sharing this recipe with our Foodie Monday Bloghop group where this week the #217 theme was #KhaaliFridge. The theme was suggested my me. I wanted to share recipes with my viewers, when we can cook delicious breakfast, lunch or dinner even when we do not have any vegetables in fridge.

So here comes the recipe for Sprouted Moong Sprouts Chila (Savory Pancake)

Ingredients

• 1 Cups Sprouted Moong Beans
• 1-2 Green Chillies to taste
• 1/2 inch ginger
• 1 teaspoon cumin seeds
• 1/2 teaspoon Gluten Free Asafoetida/Hing **Please see Notes
• Salt to taste
• Water as required
• Oil to drizzle or shallow frying

Preparation

• In a blender jar add in the first 6 ingredients and grind it to a smooth paste with the help of water.
• Adjust water consistency as required. Should not be too thin and not thick. One should be able to spread it.
• Let the batter rest for 5-10 minutes.
• Heat a pan and drizzle some oil on it.
• Once hot, wipe the pan with a clean kitchen towel.
• Now add a spoonful of batter and spread it clockwise to form a chila.
• Cook this on medium until you see the edges starting leaving the pan.
• Drizzle half a teaspoon of oil, flip and cook on other side.
• Once done serve it with chutney/Tomato ketchup of your choice.
• One can add cheese or any stuffing if required to this delicious chilas

Notes

• 1 tsp = 5 ml, 1 Cup=235 ml
• The batter stays good in fridge for 2-3 days.
• One can even prepare the batter a day ahead.
• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Sprouted Moong chila ( Savory Pancake )

Sprouted Moong Chila or Pancake is a healthy and diabetic friendly breakfast or lunch for grownups and nutritious meal or a finger food for kids.

5 from 2 votes

Print Pin Rate Save Saved!

Course: Breakfast, Main Course

Cuisine: Indian

Keyword: Diabetic Friendly, Flourless, Gluten Free, Legumes / Beans / Pulses, Sprouted, Vegan

Prep Time: 10 minutes minutes

Cook Time: 11 minutes minutes

Author: Renu Agrawal-Dongre

Equipment

• Pan

Ingredients

• 1 Cups Sprouted Moong Beans
• 1-2 Green Chillies to taste
• 1/2 inch ginger
• 1 teaspoon cumin seeds
• 1/2 teaspoon Gluten Free Asafoetida (Hing) **Please see Notes
• Salt to taste
• Water as required
• Oil to drizzle or shallow frying

Instructions

• In a blender jar add in the first 6 ingredients and grind it to a smooth paste with the help of water.
• Adjust water consistency as required. Should not be too thin and not thick. One should be able to spread it.
• Let the batter rest for 5-10 minutes.
• Heat a pan and drizzle some oil on it.
• Once hot, wipe the pan with a clean kitchen towel.
• Now add a spoonful of batter and spread it clockwise to form a chila.
• Cook this on medium until you see the edges starting leaving the pan.
• Drizzle half a teaspoon of oil, flip and cook on other side.
• Once done serve it with chutney/Tomato ketchup of your choice.
• One can add cheese or any stuffing if required to this delicious chilas

Notes

• 1 tsp = 5 ml, 1 Cup=235 ml
• The batter stays good in fridge for 2-3 days.
• One can even prepare the batter a day ahead.
• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.

Subscribe to my email list to get the new recipes straight into your mailbox.

Disclaimer & Privacy Policy

Sharing is caring!