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