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🇮🇳
Instructions
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)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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)
Rate this recipe
