Besan Chilla with Sprouted Methi

A high protein meal packed with the goodness of sprouts and vegetables. With 20 grams of protein in a cup of Besan/gramflour these chillas will keep you full for hours.

I have used sprouted fenugreek/methi seeds though this can be made with green moong sprouts,Alfalfa sprouts,Broccoli and Chia seed sprouts as well. i would not recommend using large sprouted beans like Black Chickpeas,kidney beans etc as they may not get fully cooked. I loved the taste of methi that came from the sprouts and the moisture that the tomatoes provided.

Feel free to add any chopped/grated vegetables of choice or even seasonal vegetables like carrots,cabbage,zucchini/dudhi, bell peppers and corn. Though I make Besan Chillas often, this was the first time I made with sprouts mixed into the batter. I ate these for breakfast along with some yogurt and it kept me full for hours!  You can learn how to sprout fenugreek/methi seeds by following my easy method. I have also shared how to sprout green moong and Black chickpeas in an easy and hygienic way.

Adding sprouts not only adds a punch of flavor it also makes the meal more nutritious. Besan/chickpea flour or gramflour is a powerhouse of protein and nutrients. Its vegan and gluten free and is a wonderful alternative to whole wheat for those suffering from gluten intolerance. To learn more about the benefits of Besan/Gramflour/chickpea flour read this article by Healthline. To read about the benefits of consuming sprouts, click here.

Moving on to the recipe, here is the written one followed by the step by step pictorial recipe-

Besan Chilla with Sprouted Methi

Aanchal Gupta

A high protein meal packed with the goodness of sprouts and vegetables. With 20 grams of protein in a cup of Besan/gramflour these chillas will keep you full for hours.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Bread/Indian Bread, Breakfast, Dinner, finger food, lunch

Cuisine Indian

Servings 8 chillas/pancakes

Equipment

• 1 bowl
• 1 pancake pan/uttapam pan
• 1 chopping board
• 1 Knife

Ingredients

  

1x2x3x

• 1 1/2 to 2 cups Besan/Gramflour depending on quality of gramflour
• 1 cup sprouts any kind.I used sprouted fenugreek seeds
• 1/2 cup chopped onion about half of a large onion
• 1/2 cup/ 1 medium chopped tomato
• 1/2 cup chopped cilantro
• 1 tsp minced ginger
• 1/2 tsp minced green chilies optional
• 1/4 tsp garam masala
• salt as needed
• 3/4 cup water or as needed to make batter into pouring consistency
• Few spoons of oil for browning

Instructions

 

• In a large bowl put 1 1/2 cups Besan/gramflour, sprouts and all the other ingredients except water
• Start with half a cup of water and mix in all the ingredients
• Add more water/gramflour as needed to get a thick pouring consistency
• Heat a pan and put a few drops of oil on the pan
• Reduce heat to medium low and put some batter into the cavities or in the frying pan
• When sides of the pancake/chilla start to dry and solidify, put some oil and flip the pancake/chilla
• Cook till both sides are browned
• Serve with Green chatni

Notes

I suggest starting with 1 1/2 cups of besan and 1/2 cup water and adding a little bit of water at a time. Add more Besan/gramflour or water as needed to get to pouring consistency. It depends on the quality of the Besan. I like the use of tomatoes as it provides moisture to the chillas and makes them soft. You can use sprouted green moong or Alfalfa sprouts as well. Avoid large sprouted beans as they may remain uncooked. You can use Kala Namak instead of regular salt. You can also use any kind of grated/finely chopped vegetables like carrots,cabbage,bell peppers and zucchini/dudhi.

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Here is the step by step pictorial recipe-

IngredientsMix all the ingredients till you get pouring consistencyPour batter into pan and when the sides start cooking,

add oil and flip the pancakesUse oil to brown both sidesServe with Green or Tamarind chatni