Sprouted Moong and Methi Cheela Recipe - A Healthy Breakfast
A diabetic friendly North Indian Recipes recipe with green moong sprouts, white urad dal (split) - soaked for 4 hours, green chilli. Ready in 4h 50m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Sprouted Moong and Methi Cheela, we need to keep the sprouts ready
green moong sprouts(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup) - 2
You can either use store bought sprouts or make sprouts at home
green moong sprouts(1 cup) - 3
To make sprouts at home, follow this recipe of How to make Sprouts at HomeIn a mixer jar combine moong sprouts, soaked and drained urad dal, green chilies, fennel seeds and ginger, grind to a smooth paste along with a little water
green moong sprouts(1 cup)white urad dal (split) - soaked for 4 hours(1/2 cup)green chilli(2)fennel seeds (saunf)(1 teaspoon)inch ginger(1) - 4
Transfer into a mixing bowl, mix in the finely chopped methi leaves, salt and turmeric powder
methi leaves (fenugreek leaves) - finely chopped(1 cup)salt - to tasteturmeric powder (haldi)(1/4 teaspoon) - 5
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 6
The Sprouted Moong and Methi Cheela batter will be similar to the consistency of a dosa batter or pancake batter
green moong sprouts(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup) - 7
The cheela batter should be able coat the back of the spoon
- 8
Preheat a skillet on medium heat, pour a ladleful of Sprouted Moong and Methi Cheela batter on the pan and spread it in a circular motion to form a thin cheela
green moong sprouts(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup) - 9
Drizzle some oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown
- 10
Flip and cook on the other side for a few seconds
- 11
Once done, transfer the Sprouted Moong and Methi Cheela to a plate and proceed to make the cheela with the remaining batter
green moong sprouts(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup) - 12
Serve the Sprouted Moong and Methi Cheela along with dhaniya pudina chutney, some fruits and Gulkand Chai Recipe - A Delicious Rose Flavored Indian Tea for Sunday breakfast
green moong sprouts(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup)
Nutrition Facts
Per serving
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Sprouted Moong and Methi Cheela Recipe - A Healthy Breakfast
A diabetic friendly North Indian Recipes recipe with green moong sprouts, white urad dal (split) - soaked for 4 hours, green chilli. Ready in 4h 50m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
To begin making the Sprouted Moong and Methi Cheela, we need to keep the sprouts ready
green moong sprouts(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup) - 2
You can either use store bought sprouts or make sprouts at home
green moong sprouts(1 cup) - 3
To make sprouts at home, follow this recipe of How to make Sprouts at HomeIn a mixer jar combine moong sprouts, soaked and drained urad dal, green chilies, fennel seeds and ginger, grind to a smooth paste along with a little water
green moong sprouts(1 cup)white urad dal (split) - soaked for 4 hours(1/2 cup)green chilli(2)fennel seeds (saunf)(1 teaspoon)inch ginger(1) - 4
Transfer into a mixing bowl, mix in the finely chopped methi leaves, salt and turmeric powder
methi leaves (fenugreek leaves) - finely chopped(1 cup)salt - to tasteturmeric powder (haldi)(1/4 teaspoon) - 5
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 6
The Sprouted Moong and Methi Cheela batter will be similar to the consistency of a dosa batter or pancake batter
green moong sprouts(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup) - 7
The cheela batter should be able coat the back of the spoon
- 8
Preheat a skillet on medium heat, pour a ladleful of Sprouted Moong and Methi Cheela batter on the pan and spread it in a circular motion to form a thin cheela
green moong sprouts(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup) - 9
Drizzle some oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown
- 10
Flip and cook on the other side for a few seconds
- 11
Once done, transfer the Sprouted Moong and Methi Cheela to a plate and proceed to make the cheela with the remaining batter
green moong sprouts(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup) - 12
Serve the Sprouted Moong and Methi Cheela along with dhaniya pudina chutney, some fruits and Gulkand Chai Recipe - A Delicious Rose Flavored Indian Tea for Sunday breakfast
green moong sprouts(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup)
About this recipe
A diabetic friendly North Indian Recipes recipe with green moong sprouts, white urad dal (split) - soaked for 4 hours, green chilli. Ready in 4h 50m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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