If you’re looking for a nutritious, protein-rich, and filling breakfast or lunch option, this Mixed Sprouts Chilla is just what you need. Made with sprouted legumes like moong, chana, lobia, and even quinoa and kulith, this recipe is packed with plant-based protein, fiber, and essential nutrients.
Sprouting not only increases the nutritional value of legumes but also makes them easier to digest. This chilla is lightly spiced and loaded with the goodness of veggies, and when served with a zesty mint-coriander-coconut chutney, it becomes a wholesome, satisfying meal. It’s great for anyone looking to eat clean, manage weight, or simply enjoy a healthy homemade dish.
Let’s dive into this deliciously healthy recipe!
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Ingredients
For the Chilla Batter:
- Mixed sprouts (moong, black chickpeas, lobia, quinoa, horse gram) – 1½ cups (well-sprouted)
- Ginger – ½ inch piece
- Green chilies – 3 (adjust to taste)
- Grated carrot – ¼ cup
- Chopped tomato – 1 medium
- Gram flour (besan) – ⅓ cup
- Turmeric powder – ¼ tsp
- Red chili powder – ¼ tsp
- Cumin powder – ¼ tsp
- Fresh coriander leaves – 1 tbsp (chopped)
- Salt – to taste
- Water – as needed
- Oil or ghee – for cooking
For the Green Chutney:
- Freshly chopped coconut – ¼ cup
- Green chili – 1
- Ginger – small piece
- Mint leaves – ½ cup
- Fresh coriander leaves – ½ cup
- Dates – 2 (for natural sweetness)
- Raw mango (chopped) – 2 tbsp (for tanginess)
- Fennel seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Salt – to taste
- Water – as required (for grinding)
Method
Step 1: Prepare the Sprouts Batter
- Firstly add the mixed sprouts, ginger, and green chilies to a blender jar.
- After that grind coarsely – do not make it completely smooth. A little texture gives a better bite to the chilla.
- Then transfer this mixture to a bowl. Add a splash of water to adjust the consistency.
- Now add grated carrot, chopped tomato, gram flour, turmeric, red chili powder, cumin powder, chopped coriander, and salt.
- Now mix everything well. If the batter seems too thick, add a little more water to get a smooth, pourable consistency (not too runny).
- Let the batter rest for 5 minutes.
Step 2: Cook the Chilla
- Now Heat a non-stick or cast-iron pan on medium flame. Drizzle a few drops of oil or ghee.
- Pour a ladleful of batter onto the hot pan and gently spread it in a circular motion.
- Sprinkle sesame seeds or flaxseeds on top if you like (optional).
- Cover with a lid and cook on low flame for about 5 minutes.
- Now remove the lid and loosen the edges. Flip the chilla gently and cook the other side for 5–7 minutes until golden brown and crispy.
- Repeat with the remaining batter.
Step 3: Prepare the Green Chutney
- In a blender, add coconut, green chili, ginger, mint leaves, coriander leaves, dates, raw mango, fennel seeds, cumin seeds, salt, and enough water.
- Blend into a smooth chutney. Adjust water for your desired consistency.
