Sprouts Pancakes (Healthy Breakfast) by Tarla Dalal

Tarla.Dalal's picture

Dec. 18, 2013

A thoughtful mélange of moong sprouts and veggies this dish is not just easy to put together but also a real culinary and visual treat!


Green gram sprouts 1 Cup (16 tbs) (moong sprouts)
Carrot 2 Tablespoon , grated
Spinach 1/4 Cup (4 tbs) , finely chopped (palak)
Fenugreek 1/4 Cup (4 tbs) , finely chopped (methi)
Bengal gram flour 2 Tablespoon (besan)
Turmeric powder 1/2 Teaspoon (haldi)
Cumin seeds 1/4 Teaspoon (jeera)
Ginger green chili paste 1 1/2 Teaspoon
Salt To Taste
Oil 2 1/4 Teaspoon
Water 3/4 Cup (12 tbs)



1. In the mixer combine moong sprouts with half cup of water and blend in the form of a smooth paste.

2. Take a bowl, and combine this moong sprout paste with carrots, spinach, fenugreek, besan, turmeric powder, cumin seeds, ginger-green chili paste, salt, and 1 teaspoon of oil. Mix properly until there are no lumps. Add two tablespoons of water to the mixture and mix properly.


3. Take a non-stick tava (griddle), heat it and grease it with ¼ teaspoon of oil.

4. Now pour a ladle full of batter on the griddle and spread it an even manner to make 6 inch diameter circle. Cook the pancake using ¼ teaspoon of oil, till golden brown from both the sides.

5. Repeat the above steps to prepare three more pancakes.


6. Serve the pancakes hot along with green chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 107Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 190 mg7.92%

Total Carbohydrates 14 g4.7%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet