Chop green chillies and put into a bowl. Add
gram flour, 1 tsp olive oil and sufficient water. Use a hand blender to blend into a smooth mixture.
Add tofu cubes, spinach puree, dill leaves and
salt and blend to make a chunky batter of pouring consistency.
To make the chutney, heat brown sugar in a
non-stick pan. Add juice of 1 lemon, tomatoes, salt and cinnamon and mix well.
Heat some olive oil in another non-stick pan.
Add pomegranate seeds, onion and chilli
powder to the chutney, mix well and cook till the tomatoes soften.
Pour a ladle full of the batter in the second
pan, spread into a cheela and place some sprouts on top. Cook till evenly done from both the sides. Make more pancakes in a similar way topped with fenugreek leaves.
Add coriander leaves and juice of remaining
lemon to the chutney and switch off heat.
Cut out smaller discs from the cheela with a
cookie cutter and place them on a serving plate. Top with the tomato chutney, garnish with micro greens and sprouts and serve hot.