Sprouted moong chilla

You'll need

• 1.5 cups sprouted whole moong
• 1 green chilli
• 1/2 inch ginger
• 2 tbsp chopped coriander
• A pinch of turmeric
• Salt to taste
• Oil for the pan

Method

1. Grind the sprouted moong with green chilli, ginger, turmeric, salt and a little water into a thick, spoonable batter.
2. Stir in the chopped coriander.
3. Heat a griddle, pour a ladle of batter and spread into a thin circle.
4. Drizzle a little oil around the edges and cook on both sides until golden.

Why this dish

Sprouting the moong before grinding it is the specific reason this chilla digests more easily than one made from unsprouted dal, which is the classical logic behind sprouting pulses before eating them.

These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.

Often chosen by people browsing

A common breakfast swap for people browsing diabetes or digestion, largely for how light sprouted moong sits compared to a heavier besan-based chilla.