Wednesday, 10 October 2012

Protein rich chilla

Ingredients :
2 cup sprout Moong (Fangavela Mag)
2 tbsp Ragi flour OR Bajara floor
2 green chilies finely chopped
1/2 Chat masala
2 tbsp curd
Salt to taste
Vegetable/Sunflower Oil

Makes: 10 chilla’s small size

Method Soak the Moong (mag) for 7 to 8 hours. Then Remove the water and keep
moong in air tight containor for 12 hours.
Grind sprout moong into a fine paste by adding 1/2 cup of water.
The batter should be of thick pouring consistency

Add the Bajara flour, green chilie ,chat masala , curd and slat to test and mix well
Heat the non stick on medium heat spread 1 big spoon of batter on the non stick pen.
Put about a teaspoon of oil around spread batter. Let it cook on medium heat. After about ½ minute, flip it over.
You will notice that one side is turned golden brown. Cook until both sides have a golden brown color.

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