Let me introduce you to a delightful culinary gem – Sprout Chilla. Lentil sprouts, also known as germinated lentils, are a delicious and nutritious addition to any meal. These tiny powerhouses are packed with essential nutrients and have a delightful crunchy texture. Whether you’re a health-conscious individual or simply looking to add more variety to your diet, lentil sprouts are a fantastic choice.
Let’s get started!
While walking through the vibrant farmers’ market this morning, I stumbled upon a stall adorned with an array of colorful sprouts. Without a second thought, I picked up some for myself. Sprouts are incredibly versatile, finding their way into salads, stir-fries, soups, and more. In this recipe, I’ll be sharing my take on using mixed sprouts, but feel free to use your favorite variety. The best part? No soaking required!
Chilla, a cherished classic in Indian cuisine, is a delectable savory pancake made originally made from gram flour (besan). Its roots run deep in the culinary history of India, where it has been a beloved breakfast or snack option for generations. The batter, often enriched with spices and herbs, is skillfully ladled onto a hot griddle, creating a thin, golden-brown pancake that’s both crisp and tender. Chilla’s appeal lies in its versatility; it can be customized with various fillings like vegetables or sprouts, offering a delightful burst of flavors. Whether enjoyed as a quick morning bite or a satisfying tea-time treat, chilla remains a timeless favorite that embodies the rich tapestry of Indian flavors and traditions.
How to Grow Lentil Sprouts at Home
Growing lentil sprouts at home is a simple and rewarding process. To start, you’ll need a handful of lentils and a jar or a sprouting tray. Begin by rinsing the lentils thoroughly and then soak them in water for about 8 hours. After soaking, drain the water and transfer the lentils to the jar or sprouting tray.
Cover the jar with a breathable cloth or use the tray’s lid with holes to allow proper air circulation. Place the jar or tray in a cool, dark place and rinse the lentils twice a day, ensuring they stay moist but not waterlogged. Within 3-5 days, you’ll have beautiful lentil sprouts ready to be harvested and enjoyed!
Sprout Chilla: image gallery
Chef yogi’s notes
Variety of Sprouts: While the recipe calls for mixed sprouts, you can use your favorite sprout variety or a combination of them for added flavor and nutrition.
Texture Preference: Adjust the coarseness of the batter according to your preference. Some prefer a finer texture, while others like it slightly coarse for added bite.
Spice Level: Control the spiciness by adjusting the number of green chilies. Removing the seeds reduces the heat, making it milder.
Cooking Time: Be patient when cooking the chilla. Cooking it on a medium-low flame ensures it’s cooked evenly without burning.
Five health benefits of sprout chilla
1.Nutrient Powerhouse: Sprouts are like nature’s little miracles, bursting with essential vitamins, minerals, and antioxidants. They bring a serious nutritional punch to your plate.
2. Plant-Powered Protein: For all our fellow vegetarians and vegans out there, this dish is a protein paradise. Sprouts are loaded with plant-based protein, perfect for muscle maintenance and overall health.
3. Digestive Friend: With their high fiber content, sprouts are a boon for your digestive system. They help in smooth digestion and keep you feeling full, which can be a game-changer for those aiming to shed a few pounds.
4. Guilt-Free Pleasure: If you’re watching your calorie intake (aren’t we all?), Sprout Chilla is your go-to. It’s low in calories but big on taste and nutrition. The dream combo, right?
5. Make It Your Own: Get experimental! Sprout Chilla loves company, and you can personalize it with your favorite veggies. It’s a canvas for culinary creativity.
Ingredients
- 250 gm Mixed sprouts
- 4-5 Peeled garlic cloves
- 2 inch Fresh Ginger
- 3 Green chilies
- 1/2 tsp Black peppercorns
- ½ tsp Red chili powder
- ½ tsp Turmeric powder
- ¼ Cup Curd or yogurt
- ¼ cup Sooji rawa Thick
- ½ tsp Roasted Cumin seeds
- ½ tbsp Salt
- 2 Curry leaf Sprigs
- 1.5 Cup water
- Oil for making Chilla Can use Ghee or Butter
- Making Chilla Batter:
Instructions
Making Chilla Batter
- Give the sprouts a good rinse.
- Combine sprouts, garlic, ginger, green chilies, black peppercorns, red chili powder, turmeric powder, curd, sooji rawa, roasted cumin seeds, salt, and water in a vessel
- Put in a mixer grinder
- Grind to a coarse consistency.
- Transfer the mixture to a bowl and add chopped curry leaves and mix.
Making Chilla
- Heat a tawa or a flat non-stick pan and brush it lightly with oil to prevent sticking. Pour the chilla batter onto the pan.
- Spread it with the back of a spoon or ladle in a circular motion from the inside to the outside. Do not press too hard.
- Sprinkle a little oil or ghee and allow the chilla to cook on one side. Lift a bit to check if it has turned golden brown.
- Flip the chilla and cook the other side. Due to the fiber and moisture from the sprouts, it won’t be as crispy as a dal chilla, but the flavor compensates for it.
FAQ – your sprout Chilla queries answered
Q1: Can I use only one type of sprout for this recipe?
A1: Absolutely! Feel free to use a single variety of sprout if you prefer. The choice is yours.
Q2: Can I prepare the chilla batter in advance?
A2: Yes, you can prepare the batter in advance and store it in the refrigerator for a day or two. Just give it a good stir before making the chilla.
Q3: Is it necessary to use roasted cumin seeds?
A3: Roasted cumin seeds add a unique flavor, but if you don’t have them, you can use regular cumin seeds or skip them altogether.
Q4: Can I make this chilla oil-free?
A4: Yes, you can use a non-stick pan and cook the chilla with minimal oil or even oil-free if desired. It will still taste great!
Q5: What are the best chutneys to serve with sprouts chilla?
A5: Popular choices include mint chutney, coconut chutney, or a tangy tamarind chutney. Experiment to find your favorite combination.
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