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5 from 9 votes

Sprouted Moong Chilla

(Makes about 15 pancakes)
Course: Snack
Cuisine: Indian


  • 1 cup dry mung (moong) beans, sprouted per directions above
  • 1- inch knob of ginger, chopped
  • 3-4 cloves of garlic
  • 2 green chillies
  • Salt to taste
  • 2 tbsp chickpea flour (besan)
  • 2 tbsp brown rice flour (optional, but makes the chillas extra-crispy. Use regular white rice flour if you can't find brown)
  • 1 cup chopped coriander
  • 1 large carrot, grated (use the side with the largest-size slots on your grater-- you don't want this to be too fine)
  • Cooking oil spray


  • Place the mung beans in the blender along with the ginger, garlic, chillies and salt and blend until smooth, using just enough water to get a slightly-runnier-than-pancake-batter consistency. Add the flours and veggies and mix well. Set aside for 10 minutes and mix again.
  • Heat a cast-iron or nonstick skillet over medium-high heat until water sprinkled on the surface skitters off and dries up immediately.
  • Spray on a thin coating of the oil and then place 1/2 cup of the batter in the center using a ladle with a rounded bottom. Use the bottom of the ladle to spread the batter into as thin a round as possible. This doesn't have to be crepe-like, but if you ladle it on too thick the inside might not cook through.
  • When the top looks dry and the edges turn brown, flip over and cook until golden-brown.