Sprouted moong cheela
A sprouted moong pancake is delicious and barely takes time to cook. Children can enjoy this rewarding and healthy dish for breakfast or light lunch/dinner.
1. Place the whole moong beans in a dish and wash them thoroughly, put them in a bowl large enough to hold them and twice their volume in water. Immerse the beans completely in room temperature water, and let them sit overnight for eight hours. By this time the beans soak in a lot of water and are almost double in volume. Strain the soaked beans and place it for twelve hours till the sprouts emerge.
2. Grind the sprouted beans with salt, ginger garlic paste, half teaspoon turmeric, 2 tablespoons rice flour, green chilies to taste and coriander leaves.
3. Put chopped vegetables into the moong batter. Such as carrot, onion, beans, capsicum and coriander.
4. Now add some salt to the batter. Add some water to the batter as it should be fairly runny. Now set the batter aside for 30 mins. This will allow sometime for the veggies to express any liquid into the batter.
5. Heat a non-stick pan and brush it with some oil. Now pour approximately two ladleful’s of batter on the pan and spread the batter evenly on it.
6. Keep it on a low flame for two minutes and then on medium flame for sometime until the bottom is golden and the edges are crispy. Now flip over and cook for another minute or two. Crispy golden cheela is ready, serve it with green chutney.