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    Sprouted Moong Chilla



    • 1 cup dry mung (moong) beans, sprouted or soaked

    • 1- inch knob of ginger, chopped

    • 3-4 cloves of garlic

    • 2 green chilies

    • chopped coriander

    • Salt to taste

    • 1 large carrot, grated (use the side with the largest-size slots on your grater-- you don't want this to be too fine)

    • Cooking oil spray





    1. Place the mung beans in the blender along with the ginger, garlic, chillies and salt and blend until smooth, using just enough water to get a slightly-runnier-than-pancake-batter consistency

    2. Add grated carrot and mix well. Set aside for 10 minutes and mix again.

    3. Heat a nonstick Pan, Spray on a thin coating of the oil and then place 1/2 cup of the batter in the center using a ladle with a rounded bottom. Use the bottom of the ladle to spread the batter into as thin a round as possible. When the top looks dry and the edges turn brown, flip over and cook until golden-brown. Serve hot with green chutney.


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