Devansh loves sprouted moong and can eat it even raw without cooking. So I use sprouts in salads mostly. Sprouted moong chillas were basically means of getting Devansh to eat coriander. While Devansh has mostly been a non-fussy eater there were certain foods he used to avoid, not because of taste but because of the texture. Like coriander in this instance; he didn’t like coriander leaves in his food. It was my MIL’s idea to add coriander in chilla’s batter. Thanks to her chilla recipe I have one more healthy recipe added in my list of snack/breakfast recipes.
While writing this post, I read several interesting articles about nutritional benefits of green gram or moong. Not only is green gram a good source of protein but also dietary fiber, multiple vitamins, and minerals. Sprouting these moong makes them easy to digest and also increases their nutritional content. There was one particular article about sprouting in general that I found very informative. It stated that sprouting green gram increases the protein content in dry green gram by 30%, calcium content increases by 34%, and potassium content by a whopping 80%. You can take a look at that article here.
This healthy chilla recipe is useful if you are looking for healthy breakfast recipes for the whole family, healthy lunchbox recipes, or simply want to include sprouted moong and coriander in your toddler’s diet, who may not be able to chew sprouted moong or coriander otherwise. Let me know how you liked this simple, healthy chilla recipe.
This post was last modified on April 10, 2019 4:36 am
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