Serving Size: 2
Cooking Time: 15 minutes
Ingredients:
- 1/2 cup sprouted green moong
- 1/2 an inch ginger
- 1 tsp cumin seeds
- 1 green chilli
- Salt and pepper to taste
- 1/2 tsp asafoetida/ hing
- 1 tbsp vegan curd (optional)
- 40 grams spinach leaves
- 1/4 cup water
- 1 onion, finely chopped
- 1 tomato finely chopped
- 2 carrots, grated
- 1-2 green chillies, finely chopped
- 2-3 cloved minced garlic
Cooking Method:
- Blend sprouted green moong daal, spinach , ginger, cumin seeds, green chilli, pepper corn, asafoetida, salt, vegan curd and water to a smooth paste.
- To the batter bowl add in onion, tomato, carrots, green chillies and garlic. Mix till all the ingredients are combined.
- Pre-heat an iron skillet, pour a ladel full of batter, spread to form a flat circle. Cover the chilla with a lid for a minute. Flip and cook on the other side.
- Once again, avoid using any oil's to cook the chilla's.
- Repeat this with rest of the batter.
- Serve these chilla hot with tomato chutney and enjoy!
