Sprouted moong and methi cheela
This sprouted moong and methi cheela is a wholesome Indian crepe recipe that is both healthy as well as tasy. Moong sprouts are low in calories, have fiber and vitamins. Fenugreek leaves is very good for people with diabetes because it contains fiber and other chemicals that slow the digestion and the body’s absorption of carbohydrates and sugar. The addition of fennel and cumin seeds brings out the delicious flavors in the cheela.
- In a mixer jar combine moong sprouts, urad dal, green chillies, cumin seeds, 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, asafoetida and turmeric powder.
- Check the salt and spice level and consistency of the batter.
- Heat a non stick pan and add little of oil, pour a ladlefull of the batter and spread it in a circular motion to form a thin cheela.
- Drizzle little oil on the edges and cook till cook. Flip and cook on the other side till cook.
- Serve hot with mint chutney.
- Sprouted green moong- 30 gms
- White urad dal- 15 gms (soaked for 3-4 hours)
- Methi leaves- 50 gms (finely chopped)
- Green chillies- 2
- Ginger- ½ tsp
- Cumin seeds- ¼ tsp
- Fennel seeds- ½ tsp
- Asafoetida- a pinch
- Turmeric powder- ½ tsp
- Oil- 1 tsp
- Salt- as per taste
Energy: 208 kcals
Carbohydrates: 27.5 gms
Proteins: 11.5 gms
Fats: 5.87 gms
- Keto diet
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