To begin making the Sprouted Moth Cheela Recipe With Palak, we need to keep the sprouts ready.

In a Mixer jar combine moth sprouts, soaked and drained urad dal, green chilies, fennel seeds and ginger, grind to a smooth paste.

Transfer into a mixing bowl, mix in the finely chopped methi coarsely ground palak leaves, salt and turmeric. Check the salt and spice levels and adjust to suit your taste.

The cheela batter will be similar to the consistency of a dosa batter or pancake batter. The batter should be able coat the back of the spoon.

Preheat a skillet on medium heat, pour a ladleful of cheela batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.

Drizzle some oil around the Sprouted Moth Cheela Recipe With Palak and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook the matki cheela on the other side for a few seconds.

Once done, transfer the Sprouted Moth Cheela Recipe to a plate and proceed to make the cheela with the remaining batter.

Serve this Sprouted Moth Cheela Recipe With Palak with Sweet and Spicy Tomato Chutney Recipe for a light and simple weeknight dinner or even a diabetic friendly breakfast.