Cheelas are yummy and savoury pancakes that can be made with various flours, grains or dals. Here I have used sprouted moong and palak/spinach to make it nutritious. Sprouts are usually rich in proteins, it also contains many more essential nutrients required for human body. Moong sprouts are low in calories, have fiber and B vitamins, and deliver a boost of vitamins C and K.
The Moong Palak Cheela is a great way to start your day – a healthy breakfast which is high in proteins, essential vitamins and minerals to keep you going whole day. This cheela is a great way to introduce sprouts and veggies to kids.
Sharing here my step-by-step recipe of Sprouted moong palak cheela. If you are looking for a healthy breakfast option, do try this out.
Sprouted Moong Palak Cheela Recipe
Here is how to make this Sprouted moong palak cheela that you can have for breakfast/brunch/meals/snacks.
Makes approx. 8 cheelas
- Moong sprouts – 2 cups
- Spinach leaves – 1 cup
- Green chillies – 2 no.
- Ginger – 1 inch
- Jeera/cumin – 1 tsp
- Handful of coriander
- Besan – 2 tbsp
- Salt to taste
- Oil – 6 tbsp
- In a mixer pot, add moong sprouts, spinach leaves, coriander, ginger, green chillies, jeera and blend it to a smooth batter. Add 1/2 cup of water.
- Transfer it to bowl. Add besan, salt and mix well. Keep aside.
- Heat and grease a non-stick tava using 1/4 tsp of oil.
- Pour a portion of the batter on the medium hot tava and spread it evenly with the use of laddle.
- Cook the cheela, using 1/4 tsp of oil till both sides turn golden brown in colour.
- Repeat the above steps to make more cheelas with the remaining batter.
- Serve hot with any chutney/pickle/sauce.
You can increase/decrease the amount of green chillies per your taste or you can totally skip it if making these for kids.
While making these cheelas, make sure the tava is medium hot. If tava is too hot, cool it down by sprinkling some water over it.