Sprouted Matki Cheela Recipe With Palak -Moth Beans Cheela
Try the Sprouted Moth Cheela Recipe that is high in proteins and packed with nutrition from palak. The addition of green chillies and fennel seeds, brings out the flavors of this wholesome cheela.
Sprouted Moth Cheela Recipe With Palak, is an Indian crepe recipe that is jam packed with nutritious ingredients. Made with green leafy spinach and fibrous moth sprouts, with a hint of ginger and fennel.
Did you know: Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. It helps in improving blood glucose control in people with diabetes.
Matki or moth bean is rich in proteins. For vegetarians, it is a good protein and calcium source. It also offers fibre, vitamins and minerals. It is also a diabetic friendly cheela recipe.
Serve this Sprouted Moth Cheela Recipe With Palak with Sweet and Spicy Tomato Chutney Recipe for a light and simple weeknight dinner or even a diabetic friendly breakfast.
If you like the Sprouted Moth Cheela Recipe With Palak, you must take a look at some more Cheela recipes:
- Matar Besan And Paneer Cheela Recipe (Green Peas & Paneer Crepes)
- Oats Cheela Stuffed With Palak & Paneer Recipe (Oat Crepes With Spinach & Cottage Cheese)
- Bajra & Dal Cheela Recipe (Spicy Pearl Millet & Lentil Crepe Recipe)
250 M
15 M
265 M
4 Servings
Ingredients
-
To be ground for cheela
- 1 cup Moth Sprouts (Matki)
- 1/2 cup White Urad Dal (Split) , soaked for 4 hours
- 2 Green Chillies
- 1 teaspoon Fennel seeds (Saunf)
- 1 inch Ginger To be mixed into cheela batter
- 1 cup Spinach Leaves (Palak) , coarsely ground
- Salt , to taste
- 1/4 teaspoon Turmeric powder (Haldi)
- Oil , for cooking
How to make Sprouted Matki Cheela Recipe With Palak -Moth Beans Cheela
To begin making the Sprouted Moth Cheela Recipe With Palak, we need to keep the sprouts ready.
In a Mixer jar combine moth sprouts, soaked and drained urad dal, green chilies, fennel seeds and ginger, grind to a smooth paste.
Transfer into a mixing bowl, mix in the finely chopped methi coarsely ground palak leaves, salt and turmeric. Check the salt and spice levels and adjust to suit your taste.
The cheela batter will be similar to the consistency of a dosa batter or pancake batter. The batter should be able coat the back of the spoon.
Preheat a skillet on medium heat, pour a ladleful of cheela batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.
Drizzle some oil around the Sprouted Moth Cheela Recipe With Palak and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook the matki cheela on the other side for a few seconds.
Once done, transfer the Sprouted Moth Cheela Recipe to a plate and proceed to make the cheela with the remaining batter.
Serve this Sprouted Moth Cheela Recipe With Palak with Sweet and Spicy Tomato Chutney Recipe for a light and simple weeknight dinner or even a diabetic friendly breakfast.
Sprouted Matki Cheela Recipe With Palak -Moth Beans Cheela is part of the Mother's Day Recipe Contest 2018
