Sprouted Moong and Methi Cheela Recipe - A Healthy Breakfast
You must try this delicious and wholesome Sprouted Moong and Methi Cheela Recipe, it is packed with flavors from saunf which adds to the refreshing taste. Serve this high protein cheela along with a green chutney and fruits for a wholesome breakfast.
This Sprouted Moong and Methi Cheela Recipe, is a wholesome Indian crepe recipe that is both healthy as well as tasty.
The cheela batter is made by grinding the moong sprouts along with other ingredients, which is then lightly spiced and mixed along with methi leaves and made into this wholesome Cheela. The addition of saunf and ginger brings out the delicious flavors in the Sprouted Moong and Methi Cheela.
This Sprouted Moong and Methi Cheela great diabetic friendly recipe because of the addition of moong sprouts and methi leaves.
Did you know: Fenugreek leaves is very good for people with diabetes because it contains fibre and other chemicals that are thought to slow digestion and the body’s absorption of carbohydrates and sugar.
Moong sprouts are low in calories, have fiber and B vitamins, and deliver a boost of vitamins C and K
Serve this Sprouted Moong and Methi Cheela along with Dhaniya Pudina Chutney, some fruits and Gulkand Chai Recipe - A Delicious Rose Flavored Indian Tea for Sunday breakfast.
If you like this Sprouted Moong and Methi Cheela Recipe, take a look at some more such Cheela recipes:
280 M
10 M
290 M
4 Servings
Ingredients
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To be ground for cheela
- 1 cup Green Moong Sprouts
- 1/2 cup White Urad Dal (Split) , soaked for 4 hours
- 2 Green Chillies
- 1 teaspoon Fennel seeds (Saunf)
- 1 inch Ginger to be mixed into cheela batter
- 1 cup Methi Leaves (Fenugreek Leaves) , finely chopped
- Salt , to taste
- 1/4 teaspoon Turmeric powder (Haldi)
- Cooking oil , for cooking
How to make Sprouted Moong and Methi Cheela Recipe - A Healthy Breakfast
To begin making the Sprouted Moong and Methi Cheela, we need to keep the sprouts ready.
You can either use store bought sprouts or make sprouts at home.
To make sprouts at home, follow this recipe of How to make Sprouts at Home
In a mixer jar combine moong sprouts, soaked and drained urad dal, green chilies, fennel seeds and ginger, grind to a smooth paste along with a little water.
Transfer into a mixing bowl, mix in the finely chopped methi leaves, salt and turmeric powder. Check the salt and spice levels and adjust to suit your taste.
The Sprouted Moong and Methi Cheela batter will be similar to the consistency of a dosa batter or pancake batter. The cheela batter should be able coat the back of the spoon.
Preheat a skillet on medium heat, pour a ladleful of Sprouted Moong and Methi Cheela batter on the pan and spread it in a circular motion to form a thin cheela.
Drizzle some oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook on the other side for a few seconds.
Once done, transfer the Sprouted Moong and Methi Cheela to a plate and proceed to make the cheela with the remaining batter.
Serve the Sprouted Moong and Methi Cheela along with dhaniya pudina chutney, some fruits and Gulkand Chai Recipe - A Delicious Rose Flavored Indian Tea for Sunday breakfast.
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