Shaswati Sprouts chilla is a nutritious and tasty Indian pancake made from sprouted grains and gram flour (besan). It is a popular dish enjoyed as a healthy breakfast or snack option. The recipe typically involves sprouting mixed grains like moong beans, chickpeas, lentils, etc., which are then coarsely ground and combined with gram flour and various spices.
Preparation Time : 2 days and 20 minutes
Cooking Time : 15 minutes
Total Time : 2 days and 35 minutes
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
To sprout the grains:
Mix grain – 1 cup
Water to wash them properly
A wet cloth for sprouting the grain
To make the chilla mixer:
Coarsely grinded sprouts – 2 cups
Gram flour (besan) – 5 tbsp
Finely chopped onion – 1 medium size
Chopped coriander leaves – 3 tbsp
Chopped green chilli – 1 piece
Red chilli powder – ½ tsp
Turmeric powder – ½ tsp
Cumin powder – 1 tsp
Cumin seeds – 1 tsp
Salt to taste
Water – ¼ cup (to make a perfect chilla mixer)
Hing (Asafoetida) – ¼ tsp
To fry the chilla:
Sufficient oil/ghee to fry the chilla
How to make Sprouts Chilla
1. Sprouting the grains, take 1 cup of mixed grains (such as moong beans, chickpeas, lentils and other beans etc.).
2. Rinse the grains thoroughly under running water to remove any impurities. Soak the grains in water for about 4 hours or overnight.
3. After soaking, drain the water and place the grains in a clean, damp cloth.
4. Bundle up the cloth and leave it undisturbed in a warm place for 1-2 days to allow the grains to sprout. Check the cloth occasionally and dampen it if it becomes dry.
5. Once the grains have sprouted, coarsely grind them in a food processor or blender. You can leave some texture for added crunchiness.
6. In a mixing bowl, combine the coarsely ground sprouts with 5 tablespoons of gram flour (besan), finely chopped onion, chopped coriander leaves, chopped green chilli, red chilli powder, turmeric powder, cumin powder, cumin seeds, salt, and hing (asafoetida) to the bowl.
7. Mix all the ingredients thoroughly. Gradually add 1/4 cup of water to the mixture, stirring continuously, until you achieve a smooth batter consistency. The batter should be thick, yet pourable. Leave for 15 minutes to rest the batter.
8. Heat a non-stick or cast-iron pan on medium heat and add a few drops of oil or ghee, spreading it across the surface.
9. Once the pan is hot, pour a ladleful of the chilla batter onto the center of the pan.
10. Using the back of the ladle, gently spread the batter in a circular motion to form a thin, round chilla.
11. Cook the chilla on medium heat until the edges start to lift and turn slightly crispy. Drizzle a little oil or ghee around the edges.
12. Flip the chilla and cook the other side until it turns golden brown. Repeat the process with the remaining batter, adding more oil or ghee as needed.
13. Once the chilla is cooked on both sides and has a nice golden color, remove it from the pan.
14. Serve hot with your favorite chutney, sauce, or yogurt dip.
Enjoy your nutritious and delicious Sprouts Chilla as a healthy breakfast or a snack!
Here, you can read it in Bengali – স্প্রাউট চিলা
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