Sprouts chilla / Sprouts omelette Recipe
Prep: 15 mins
Cook: 20 mins
Yields: 5-6 pcs
Take a jar & put black gram and moong beans in it. Wash it with water 2-3 times thoroughly. Then dip them in water for 8 hrs or overnight. Water level should be approx. 2-3 inch higher then beans. When they are completely soaked beans will double in their size & get soft. Now drain water & cover it with a damp cloth. Keep the jar at some warm place or at your kitchen slab. All you need to do is to shake beans delicately after every 3-4 hrs. If you feel beans are getting dried then rinse it again with the water & keep it covered. After 24 hrs approx. you will see tiny shoots coming out of the beans. In winter beans take long time to sprout and in summers they take around 24 hrs. When you feel that beans are properly sprouted & you need to eat or cook later then keep it in refrigerator in an air tight container. Low temperature slows down the speed of sprouting.
Take sprouts in a jar & wash them. Now put them in a mixer grinder or mortar pestle with ginger, garlic & salt.
Grind them into smooth paste. Now add green chilli, coriander leaves, gram flour & rice flour. Rice flour makes chilla a little crisp. If you want to avoid it you can.
Add a little water to make dosa batter like consistency. Adjust salt & chilli. Now take a non-stick pan, put some cooking oil & pour one big spoonful on to pan.
Spread it to make in chapati shape & size. Cover the lid & let it cook on low flame for 4-5 mins.
Brush a little oil on other side & flip it. Let it cook from other side too. Serve it hot with coriander chutney or any ketchup & enjoy as a breakfast or snack.