Sprouted Soyabean Besan Cheela
Sprouted Soyabean Besan Cheela is a healthy and delicious breakfast option that is perfect for weight loss. These savory pancakes are made with sprouted soya beans, which are a good source of protein and dietary fiber, and are low in fat and calories. This recipe is also vegan, gluten-free, and suitable for people with soy allergies. The use of minimal oil makes it a healthy choice for those looking for a low-fat meal.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
120 kcal
Protein
8 g
Carbs
11 g
Fat
5 g
Fiber
5 g
Ingredients
Besan (chickpea flour)
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
0.25 tbsp (2g)
Cumin seeds
0.5 tsp (2.5g)
Common Salt
0.5 tsp (3g)
Red chilli Powder
0.25 tsp (1.25g)
Turmeric powder
0.5 tsp (2.5g)
Mustard oil
1 tsp (5g)
Garam Masala
1 tsp (3g)
Plain Water
0.5 small glass (120g)
Soya bean, white
0.25 cup (50g)
Instructions
Preparation
Sprouting Soyabean:
Rinse the soybeans thoroughly under running water.
Soak the soybeans in water overnight.
Drain the water and rinse the soybeans again.
Spread the soybeans evenly on a muslin cloth.
Tie the cloth into a bundle and place it in a large bowl.
Cover the bowl with a lid or another cloth and let it sit in a warm place for 2-3 days.
Cooking Steps
In a blender, grind the sprouted soya beans into a smooth paste. Transfer it to a mixing bowl.
Add besan, water, chopped onion, green chili (if using), cumin seeds, salt, red chili powder, turmeric powder, and garam masala powder. Mix well to form a smooth batter.
Heat a non-stick tawa or griddle over medium heat. Grease it lightly with oil.
Pour a ladleful of the batter onto the tawa and spread it evenly in a circular motion.
Cook until the bottom side turns golden brown, then flip and cook the other side until it turns golden brown as well.
Repeat the process until all the batter is used up.
Serve hot.
Note- You can opt to sprout moong bean at home, check In preparation