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Sprouted Moong chila ( Savory Pancake )

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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.

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.

Moong Beans…

Moong beans also known as mung bean, green gram or maash is a plant speices in the legume family. Cultivated mainly in East Asia, South East Asia and the Indian Subcontine. 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.

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.

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)
Making of Sprouted Moong Chila


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.

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
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: Diabetic Friendly, Flourless, Gluten Free, Moong Beans, Sprouted, Sprouts, Vegan
Prep Time: 10 minutes
Cook Time: 11 minutes
Author: Renu Agrawal-Dongre

Equipment

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 @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu


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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. It is Flourless and completely vegan and gluten free



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    Recipe Rating




    Mayuri Patel

    Sunday 20th of October 2019

    Renu, amazing chila just using sprouted moong. I would have thought that the batter would not hold together but apparently it does as you've made perfect chila. Such a healthy snack to enjoy.

    Renu Agrawal-Dongre

    Sunday 20th of October 2019

    Yes it does hold without batter. Thank You

    sasmita

    Sunday 20th of October 2019

    So healthy as well as nutritious pancakes these are. Use of sprouted moong dala is a lovely idea Renu ! Although I make chilla using moong dal, but never with sprouted ones. Will try !

    Renu Agrawal-Dongre

    Sunday 20th of October 2019

    Thank You

    Vasusvegkitchen

    Sunday 20th of October 2019

    My mom prepare this sprouted moong chila's with upma and ginger chutney. Your version pancakes looks very crispy from out and tasty with chutney Renu.

    Renu Agrawal-Dongre

    Sunday 20th of October 2019

    Thank You

    Preethi Prasad

    Saturday 19th of October 2019

    We make pesarattu with Whole Moong dal which is slightly different. Loved the chila with sprouted moong and the best part is no fermentation required. Such a nutritious recipe and best way to incorporate sprouts in our diet.

    Swati

    Tuesday 15th of October 2019

    Very nutritious and healthy option for breakfast or quick dinner.. a regular at my place. Looks so good, love to have it with spicy garlic chutney and kids with ketchup or potato bhaji!!