Sprouted Moong and Methi Chila by Tarla Dalal

Tarla.Dalal's picture

Jan. 02, 2014

These chilas combine sprouts with methi to make a delightful dish rich in iron, fiber and folic acid. Protein and vitamin rich, easy to digest sprouts are a must for dieters.


Moong sprouts 1 Cup (16 tbs)
Chopped green chilies 3
Chopped ginger 1 Inch
Chopped fenugreek leaves 1/2 Cup (8 tbs) (methi)
Bengal gram flour 1 Tablespoon (besan)
Salt To Taste
Oil 2 1/4 Teaspoon (for tempering, greasing and cooking)
Cumin seeds 1/2 Teaspoon
Asafoetida 2 Pinch
Water 1/2 Cup (8 tbs)



1. In the mixer, combine together moong sprouts, ginger, green chilies, and half cup of water and blend in the form of a smooth paste.

2. Transfer the mixture to a bowl, and add besan, fenugreek leaves, and salt, and mix properly into a smooth batter.


3. In a small non-stick pan add one teaspoon of oil and when hot, add cumin seeds. As soon as the seeds start crackling, add asafoetida and mix properly.

4. Now pour this tempering over already prepared batter and mix properly. Divide this batter into four equal parts and keep aside.

5. Grease a non-stick griddle (tava) using ¼ teaspoon of oil, and when hot, pour over one portion of the batter and spread it an even manner using the ladle’s back to form a 5 inch diameter thin circle.

6. Using ¼ teaspoon of oil, cook the chila on both sides until golden brown. Make 3 more chilas similarly.


7. Serve the chilas hot.

Recipe Summary

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

Nutrition Facts

Serving size

Calories 30Calories from Fat 3

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 102 mg4.25%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet