If you are looking for healthy Indian Breakfast recipes for vegetarians, then the Sprouts Chilla recipe today is just for you! Made with Sprouted Moong, Mung beans or Green Moong, this chilla (Indian vegetarian Pancake) is protein loaded, delicious and a hearty breakfast dish to start your day.
What is Chilla or Cheela?
- Chilla is a North Indian Breakfast recipe. A savory pancake of sorts that is served with a Green coriander chutney and tomato ketchup or sauce.
- The Instant Chilla is made with Besan or chickpea flour that requires no soaking or grinding. The flours are mixed with water into a thick batter.
- The other variety is the chilla made with soaked and ground dal or lentils. The yellow moong dal chilla is quite popular in Delhi sold as street food with filling made with paneer etc.
Chilla makes a popular choice for breakfast because it can be quickly rustled up during busy mornings and is loved by all age groups. The ingredients are not hard to source either, making it super convenient!
This is a great on-the-go breakfast recipe when you don't have time to sit and eat. You can simply wrap it up and carry it to work. These can be turned into mini chillas and packed with a side of ketchup for kids in school lunch box.
Do check out my Oats Chilla recipe which is again, an instant chilla recipe that can be quickly whipped up in the kitchen on a busy day. It packs well in tiffin box and is kid friendly too.
I somehow love making the sprouted moong chilla at home once in a week for breakfast or weekend brunch. To begin with, they are extremely filling and healthy, keeping you fuller for longer.
Moong Sprouts also known as ankurit moong or fangavela mag in Gujarati are excellent source of plant based protein. Sprouts are one of the healthiest breakfast recipes.
Everyone from people looking to lose excess weight to diabetics, body builders consume sprouts. They are easy to source and consume, making it a number one choice for vegetarians who look for plant based protein alternatives.
Sprouting takes anywhere between 24 hours to 36 hours depending on climatic conditions. But once they are ready, you can decide a number of recipes to work with. Also, sprouts can be easily stored in the refrigerator for a 3 to 4 days.
While some sprouts can be turned into these delicious chillas, the other half can be tossed into a quick salad. Have you tried my Sprouts Salad Recipe and delicious variations of the recipe? Don't forget to spare some time and check it out, especially if you are looking for recipes with sprouts.
Step by Step Sprouts Chilla Recipe
Exact measurements of the recipe are given below in the recipe card. Kindly scroll for the same.
In a Mixer Grinder Jar, measure and add the moong sprouts.
Add some water, chickpea flour, green chillies and ginger paste. Grind it into a smooth batter.
Empty the batter into a wide bowl, add finely chopped onions, turmeric powder, hing or asafoetida, sesame seeds, cumin seeds and salt to taste.
Mix the batter well and adjust consistency, if required, by adding some more water.
Heat a dosa pan, season with few drops of oil and pour a ladle of the batter. Spread it clockwise and pour oil on all sides.
Once the sides are cooked, using a spatula, turn / flip the chilla and cook over the other side. Serve with an accompaniment of your choice.
Recipe Notes -
- I have added the chickpea flour while grinding. It is an easy way to make a lump free batter. You can add the chickpea flour separately too along with the ground sprouts too.
- Instead of adding sesame seeds, you can add flax seeds too.
- Some rice flour can be added to the batter to provide crispiness. Rice Flour is gluten free.
- Since this is an instant recipe, you don't have to rest the batter. You can immediately make the chillas once the sprouts have ground.
- You can add vegetables (finely chopped) to this recipe along with moong sprouts. Additionally, you can also add puree of leafy vegetables like spinach and/or beetroot. If you are adding vegetable puree, add the puree in the mixer grinder jar along with the besan and ground moong. You can adjust water consistency after it is ground.
- If you are packing these for lunch box or school, place a kitchen paper towel below and above the chilla's to avoid from getting soggy. You can also wrap them in eco-friendly wrapping paper.
Some Quick healthy Breakfast Recipes to try at home
- Sattu Vegetable pancakes - Sattu Cheela with Vegetables.
- Instant Kambu Dosai (Bajra Dosa)
- Kande Pohe - Onion Poha in Maharashtrian Style
- Green Mung Beans Onion Uttapam
- Tomato Omelette
Sprouts Chilla (Green Moong Chilla recipe)
Ingredients
- 1 1/2 cups Moong Sprouts 1 cup is 250 ml measurement
- 1/2 cup Besan or Chickpea Flour
- 4 nos Garlic Cloves
- 4-5 nos Green chillies
- 1 tsp Ginger paste 1 tsp is 5 ml
- 1 tsp Jeera or Cumin seeds
- 2 nos. Onions finely chopped
- 1 tbsp Sesame Seeds 1 tbsp is 15 ml
- 1/2 tsp Turmeric Powder or Haldi Powder
- A generous pinch of hing or asafoetida
- Salt to taste
- Oil as required to cook the chillas
- 1 cup Water to grind the moong sprouts + extra as required to adjust batter consistency
Instructions
- In a Mixer Grinder Jar, measure and add the moong sprouts.
- Add some water, chickpea flour, green chillies and ginger paste. Grind it into a smooth batter.
- Empty the batter into a wide bowl, add finely chopped onions, turmeric powder, hing or asafoetida, sesame seeds, cumin seeds and salt to taste.
- Mix the batter well and adjust consistency, if required, by adding some more water.
- Heat a dosa pan, season with few drops of oil and pour a ladle of the batter. Spread it clockwise and pour oil on all sides.
- Once the sides are cooked, using a spatula, turn / flip the chilla and cook over the other side. Serve with an accompaniment of your choice.
Notes
- I have added the chickpea flour while grinding. It is an easy way to make a lump free batter. You can add the chickpea flour separately too along with the ground sprouts too.
- Instead of adding sesame seeds, you can add flax seeds too.
- Some rice flour can be added to the batter to provide crispiness. Rice Flour is gluten free.
- Since this is an instant recipe, you don't have to rest the batter. You can immediately make the chillas once the sprouts have ground.
- You can add vegetables (finely chopped) to this recipe along with moong sprouts. Additionally, you can also add puree of leafy vegetables like spinach and/or beetroot. If you are adding vegetable puree, there won't be any need to add water.
- If you are packing these for lunch box or school, place a kitchen paper towel below and above the chilla's to avoid from getting soggy. You can also wrap them in eco-friendly wrapping paper.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan