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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.

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
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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

  • 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)
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