Sprouts and Spinach Cheela

  • 1 cup moong (whole green gram) sprouts
  • 2 tbsp grated carrot
  • ¼ cup finely chopped spinach (palak)
  • ¼ cup finely chopped fenugreek (methi)
  • 2 tbsp besan (bengal gram flour)
  • ½ tsp turmeric powder (haldi)
  • ¼ tsp cumin seeds (jeera)
  • 1 ½ tsp ginger-green chilli paste
  • salt to taste
  • 2 ¼ tsp oil
  • Combine the moong sprouts and ½ cup of water and blend in a mixer to a smooth paste.
  • Transfer the paste into a bowl and add the carrots, spinach fenugreek, besan, turmeric powder, cumin seeds,ginger-green chilli paste, salt and 1 tsp oil and mix well till no lumps remain.
  • Add 2 tbsp of water and mix well.
  • Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
  • Pour a ladleful of batter and spread it evenly to make a 150 mm (6”) diameter circle and cook using ¼ tsp of oil,till it is golden brown in colour from both the sides.
  • Repeat with the remaining batter to make more pancakes.
  • Serve hot with green chutney.
Nutrient values per serving
Protein 4.2 g
Potassium 61.2 mg
Iron 1.0 mg
Calcium 22 mg
Fiber 0.7 g