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Sprouted Moong Chilla

Sprouted Moong Chilla Recipe

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Looking for healthy breakfast recipes, kids tiffin recipes, or healthy recipes for toddlers? Try this chilla recipe made using sprouted moong and coriander.
Author Mukta Tikekar


  • One and a half cup sprouted moong green gram
  • 2 tbsp besan gram flour
  • 1 tbsp suji rava/semolina
  • 2 tbsp chopped coriander
  • 1 green chili deseeded and chopped
  • Salt to taste


  • Add sprouted moong, chopped coriander and chili, and about half a cup water in a mixer. Use a light-colored (less spicy) chili if you are making the chillas for kids.)
  • Blend to form a smooth paste.
  • Transfer the paste to a vessel, add suji, besan, and salt, and then mix well. (Check the consistency of the batter; it should be dosa-like. If it is too watery, add a bit more suji.)
  • Heat a non-stick tava (flat pan), drizzle it with a little oil, and spread the oil over the tava using a wooden spatula.
  • Grease a steel mould/cookie cutter with ghee or oil, and then place it on the tava.
  • Pour the batter inside the steel cutter using a spoon, spread it to ensure that the entire area inside the cutter is covered.
  • After 2-3 minutes, gently separate the chilla from the cookie cutter.
  • Use a spatula to smoothen the uncooked side, and then flip the chilla.
  • Cook the other side of chilla, and then transfer it onto a plate.
  • Repeat the procedure for the remaining batter to make more chillas.
  • Serve hot with chutney or curd.


Making chillas using moulds/cookie cutters is a time-consuming exercise. You can make chillas for kids using this idea. But if you want to make more chillas for the entire family, it will be better to make bigger round ones. Use a ladle to spread them on the tava in the usual circular shape.