Sprouted Moong and Methi Cheela Recipe - A Healthy Breakfast

Step 1: To begin making the Sprouted Moong and Methi Cheela, we need to keep the sprouts ready

Step 2: You can either use store bought sprouts or make sprouts at home

Step 3: To make sprouts at home, follow this recipe of How to make Sprouts at HomeIn a mixer jar combine moong sprouts, soaked and drained urad dal, green chilies, fennel seeds and ginger, grind to a smooth paste along with a little water

Step 4: Transfer into a mixing bowl, mix in the finely chopped methi leaves, salt and turmeric powder

Step 5: Check the salt and spice levels and adjust to suit your taste

Step 6: The Sprouted Moong and Methi Cheela batter will be similar to the consistency of a dosa batter or pancake batter

Step 7: The cheela batter should be able coat the back of the spoon

Step 8: Preheat a skillet on medium heat, pour a ladleful of Sprouted Moong and Methi Cheela batter on the pan and spread it in a circular motion to form a thin cheela

Step 9: Drizzle some oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown

Step 10: Flip and cook on the other side for a few seconds

Step 11: Once done, transfer the Sprouted Moong and Methi Cheela to a plate and proceed to make the cheela with the remaining batter

Step 12: Serve the Sprouted Moong and Methi Cheela along with dhaniya pudina chutney, some fruits and Gulkand Chai Recipe - A Delicious Rose Flavored Indian Tea for Sunday breakfast