Mix vegetable moong sprouts chilla is a delicious way to inculcate protein, and veggies in your meal, while also being very scrumptious! The other day I ate these chillas with okra fry and it was delicious! It is filling, super easy, and quick to make them.

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What are Chillas?
Chillas are an Indian savory version of pancakes and/or crepes. They are most commonly made with chickpea flour along with vegetables, garlic, green chilies, and spices!
You can make the chillas with different millet flours, or make a batter from different grains and lentils. I love the masoor dal and carrot dosa I make! A few more ideas to grind the batter, split green moong dal batter, yellow moong dal batter, black eyed peas. You can soak and grind batters from a variety of lentils and grains to make protein-packed meals! Here's a cool beetroot adai recipe for you guys to check out!
How to Make Moong Sprouts?
Sprouting different lentils and legumes is practiced commonly in all households in India. Growing up, mom would pack our lunch boxes with moong sprouts. And trust me they are very easy to make.
- Soak the Green Moong Lentils overnight or for 6-8 hours in warm water.
- Drain the water the next morning.
- Transfer them to a container, and lightly close it.
- Store it in a warm place. I like to put it in my oven with the light on. They should be ready in about 12-15 hours!
You don't need anything fancy to make sprouts, it is very simple.
Benefits of Sprouting Moong Beans
- Bean sprouts are rich in protein, fiber, and antioxidants.
- You can regulate blood pressure, and diabetes, and maintain insulin resistance, by having bean sprouts every day for breakfast.
- I like to steam the bean sprouts a little before consuming them. It aids in digestion and maintains a healthy gut system.
- You can avoid catastrophic diseases like cancer, by consuming bean sprouts regularly.
- Bean sprouts are nutrient-dense, which aids in not only nourishing your body but also weight loss if you are trying to lose weight.
Ingredients to Make Mix Vegetable Moong Sprouts Chilla
- Moong Bean Sprouts - Moong bean sprouts are made using moong beans. These are used in very versatile ways, and they work great for making chillas. You can substitute moong bean sprouts, with moth bean sprouts also.
- Mixed Vegetables - You can use any vegetables you like. I am using, Brussels sprouts, carrots, onions and spinach. You can also add corn to the mix if you like.
- Chickpea Flour / Besan - Besan will help bind the batter together.
- Aromatics - I add ginger, garlic, and green chilies to the batter because they add a pungent taste to the chillas and pack them with so much flavor.
- Spices - I like to use simple spices like red chili powder, turmeric, coriander powder, garam masala, and salt.
- Water - We will use water to adjust the consistency of the batter.
- Oil - I cook my chillas using avocado oil
Step-by-Step Recipe
- In a food processor, light crush the moong sprouts, and keep them aside.
- Then in the food processor, add veggies of your choice and finely crush them. Set it aside.
- Now in a mixing bowl mix together crushed moong bean sprouts, veggies, onions, minced ginger garlic, and green chilies along with red chili powder, turmeric, garam masala, coriander powder, and salt.
- Now add the besan and mix everything well.
- Start adding water a little at a time, and make the batter for chillas. It shouldn't be very thick or very runny. Just enough to spread it on the pan.
- Once the batter is ready, rest it for 10-15 minutes. So the flavors get absorbed by the moong sprouts and vegetables.
- Use a pan of your choice to make the chillas. Drizzle half a teaspoon of oil and spread it. This will ensure your chillas don't stick to the pan.
- On medium-high heat, once the pan is hot, add the batter using a ladle. Gently spread the batter in a circular motion.
- After a minute, add half a teaspoon of oil in a circular motion around the chilla. Add some sesame seeds on the top. Now flip the chila, once the bottom is crisp and golden brown.
- Cook the chilla on both sides until crispy and golden brown.
- Serve hot with chutney or raita.
Expert Tips to Make Moong Sprouts Chilla
- Make sure you ground the sprouted moong finely using a food processor.
- Keep the batter not dry, but not runny either. It should have a thick pouring consistency.
- Use any finely chopped veggies of your choice.ย
- Add cilantro, methi, or kale to add more freshness and greens to the chillas.
- Adjust the temperature of the pan while cooking the chillas. If the pan is too hot, the batter will stick to the pan.ย
Serving and Storage Suggestions
Serve the chillas piping hot. They taste the best when enjoyed right off the pan. Serve them with Avocado Chutney, Tomato Chutney or Boondi Raita.
Store the batter for up to 2 days in an airtight container. If you wish to freeze the chillas, then make the chillas and let them cool completely. Now place them on a baking sheet and freeze them for 2 hours in the freezer. This way, when you store them frozen they won't stick to each other. After 2 hours, you can store the chillas for up to 3 months in a freezer-safe ziplock bag.
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Mix Vegetable Moong Sprouts Chilla
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Food Processor
- 1 Pan
Ingredients
- ยพ Cup Moong Bean Sprouts
- 1 Cup Veggies of your choice Finely Chopped/ Shredded
- ยผ Cup Onions Finely Chopped
- 2 Tablespoons Ginger, Garlic and Green Chilies Minced
- 1 Teaspoon Kashmiri Red Chili Powder
- ยผ Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala
- 1 Teaspoon Salt
- ยฝ Cup Besan Chickpea Flour
- ยฝ Water Add little water at a time.
- ยผ Cup Avocado
- 2 Tablespoon White Sesame Seeds Optional
Instructions
- In a food processor, light crush the moong sprouts, and keep them aside.
- Then in the food processor, add veggies of your choice and finely crush them. Set it aside.
- Now in a mixing bowl mix together crushed moong bean sprouts, veggies, onions, minced ginger garlic and green chilies along with red chili powder, turmeric, garam masala, coriander powder and salt.
- Now add the besan and mix everything well.
- Start adding water little at a time, and make the batter for chillas. It shouldn't be very thick or very runny. Just enough to spread it on the pan.
- Once the batter is ready, rest it for 10-15 minutes. So the flavors get absorbed by the moong sprouts and vegetables
Cook the Chillas
- Use a pan of your choice to make the chillas. Drizzle half teaspoon of oil and spread it. This will ensure your chillas don't stick to the pan.
- On medium high heat, once the pan is hot, add the batter using a ladle. Gently spread the batter in a circular motion.
- After a minute, add half a teaspoon of oil in a circular motion around the chilla. Add some sesame seeds on the top. Now flip the chila, once the bottom is crisp and golden brown.
- Cook the chilla on both the sides until crispy and golden brown.
- Serve hot with chutney or raita.
Notes
- Use any finely chopped veggies of your choice.ย
- Add cilantro, methi, or kale to add more freshness and greens to the chillas.
- Adjust the temperature of the pan while cooking the chillas. If the pan is too hot, the batter will stick to the pan.ย
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