Devansh loves sprouted moong and can eat it even raw without cooking. So I use sprouts in salads mostly. Sprouted moong chillas were basically means of getting Devansh to eat coriander. While Devansh has mostly been a non-fussy eater there were certain foods he used to avoid, not because of taste but because of the texture. Like coriander in this instance; he didn’t like coriander leaves in his food. It was my MIL’s idea to add coriander in chilla’s batter. Thanks to her chilla recipe I have one more healthy recipe added in my list of snack/breakfast recipes.
While writing this post, I read several interesting articles about nutritional benefits of green gram or moong. Not only is green gram a good source of protein but also dietary fiber, multiple vitamins, and minerals. Sprouting these moong makes them easy to digest and also increases their nutritional content. There was one particular article about sprouting in general that I found very informative. It stated that sprouting green gram increases the protein content in dry green gram by 30%, calcium content increases by 34%, and potassium content by a whopping 80%. You can take a look at that article here.
This healthy chilla recipe is useful if you are looking for healthy breakfast recipes for the whole family, healthy lunchbox recipes, or simply want to include sprouted moong and coriander in your toddler’s diet, who may not be able to chew sprouted moong or coriander otherwise. Let me know how you liked this simple, healthy chilla recipe.
Sprouted Moong Chilla Recipe
Ingredients
- One and a half cup sprouted moong green gram
- 2 tbsp besan gram flour
- 1 tbsp suji rava/semolina
- 2 tbsp chopped coriander
- 1 green chili deseeded and chopped
- Salt to taste
Instructions
- Add sprouted moong, chopped coriander and chili, and about half a cup water in a mixer. Use a light-colored (less spicy) chili if you are making the chillas for kids.)
- Blend to form a smooth paste.
- Transfer the paste to a vessel, add suji, besan, and salt, and then mix well. (Check the consistency of the batter; it should be dosa-like. If it is too watery, add a bit more suji.)
- Heat a non-stick tava (flat pan), drizzle it with a little oil, and spread the oil over the tava using a wooden spatula.
- Grease a steel mould/cookie cutter with ghee or oil, and then place it on the tava.
- Pour the batter inside the steel cutter using a spoon, spread it to ensure that the entire area inside the cutter is covered.
- After 2-3 minutes, gently separate the chilla from the cookie cutter.
- Use a spatula to smoothen the uncooked side, and then flip the chilla.
- Cook the other side of chilla, and then transfer it onto a plate.
- Repeat the procedure for the remaining batter to make more chillas.
- Serve hot with chutney or curd.
