- Sprouted and steamed moong – 1 cup
- 1/2 cup A2 cow milk yogurt or 1 tbsp lemon juice
- Cilantro (roughly chopped) – 1 cup
- Green chili (optional) – 2
- Ginger – 1 inch
- Garlic – 3-5 cloves
- Sesame seeds – 1 tbsp
- Jaggery – 1 tbsp
- Coriander – cumin powder – 1 tsp
- Red chili powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Whole wheat / Khapli atta – 2 cups
- Coconut oil or ghee – 2 tbsp
- Water as needed
- Pink Himalayan salt to taste
- Cold pressed peanut oil / coconut oil/ pure ghee for shallow fry
- Add curd, sprouted moong, ginger, garlic and chili in a blender. Make a smooth paste and keep it aside.
- In a mixing bowl add all spice ingredients, moong paste, salt, jaggery, sesame seeds and 2 tablespoons of oil. Mix thoroughly.
- Add flour and knead it into a smooth soft dough. If needed, add water.
- Cover it and keep aside for at least 10 minutes.
- Divide the dough into ping pong size balls. Take one ball and roll it evenly.
- Keep it a little bit thicker than chapati. Heat on griddle.
- Roast it nicely on both sides by applying oil.
- Serve with mint chutney.
- Sprouts is a super nutritious food item where the nutrition quotient is more enhanced in the sprouting process.
- You can also add freshly chopped fenugreek/ methi leaves if you wish to.
- This particular recipe brings about a perfect balance of lentils and grains, making it a complete dish in itself.
- Great option for those who are always on the go.
- One can have this with chutneys, pickles, dips, sauerkraut or as is.
- Those on a gluten and dairy free eating plan can choose to use jowar/ rice flour and lemon juice in place of yogurt.
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