Sprout Chila
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Indian
Key Ingredients:
Bean sprouts
Whole wheat flour
About Sprout Chila
Table of Contents
These chilas are very rich in proteins
Read More- Bean sprouts (ankurit moong) 2 cups
- Ginger, finely chopped 2 tsps
- Green chillies, seeded and finely chopped 2 tsps
- Whole wheat flour 1 cup
Step 1. Put the sprouts in a grinder jar, add ginger, green chillies and some water and grind them well.
Step 2. Transfer the mixture into a mixing bowl, add whole wheat flour, asafoetida, turmeric powder, coriander powder, Kashmiri red chilli powder, salt and coriander leaves and mix well. Add a little water and mix well to make a smooth batter.
Read MoreIngredients
- Bean sprouts (ankurit moong) 2 cups
- Ginger, finely chopped 2 tsps
- Green chillies, seeded and finely chopped 2 tsps
- Whole wheat flour 1 cup
- Asafoetida ¼ tsp
- Turmeric powder ½ tsp
- Coriander powder 1 tsp
- Kashmiri red chilli powder 1 tsp
- Salt to taste
- Fresh coriander leaves, finely chopped 2 tbsps
How to Make Sprout Chila (Stepwise Photos)
Method
- Put the sprouts in a grinder jar, add ginger, green chillies and some water and grind them well.
- Transfer the mixture into a mixing bowl, add whole wheat flour, asafoetida, turmeric powder, coriander powder, Kashmiri red chilli powder, salt and coriander leaves and mix well. Add a little water and mix well to make a smooth batter.
- Heat a non-stick tawa, drizzle some oil on it and spread a ladle full of batter into a round chila.
- When the underside turns a light brown, flip, drizzle some oil all around and cook till the other side is similarly cooked. Transfer it onto a plate. Make more chilas with the remaining batter.
- Place different shaped cookie cutters on the chilas to get different shaped chilas.
- Keep them on a serving platter and serve hot with a bowl of tomato ketchup or pack them into tiffin boxes.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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