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.
Equipment
- 1 bowl
- 1 pancake pan/uttapam pan
- 1 chopping board
- 1 Knife
Ingredients
- 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.
Tried this recipe?Let us know how it was!