Sprouted Green Gram & Beetroot Cheela

Ingredients:

• 1 cup sprouted green gram (moong)
• ½ medium beetroot, peeled and grated
• 1–2 green chilies (optional), chopped
• 1-inch ginger, chopped
• 2 tbsp rice flour or besan (optional – helps binding/crispness)
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• Salt to taste
• Water as needed
• 2 tbsp chopped coriander
• ¼ cup finely chopped onion or spring onion
• Pinch of black pepper or red chili flakes
• Oil or ghee

Instructions:

1. In a blender, add sprouted green gram, green chili, ginger, and a little water.
2. Grind to a smooth batter (like dosa/cheela consistency — pourable but not too runny).
3. Transfer to a bowl.
4. Add grated beetroot, cumin seeds, turmeric, rice flour (if using), and salt.
5. Optionally mix in onions, coriander, or other veggies.
6. Adjust water if needed to make a spreadable batter.
7. Heat a non-stick or iron tawa. Grease lightly with oil.
8. Pour a ladleful of batter, spread it gently into a medium-thick circle.
9. Drizzle a little oil around the edges.
10. Cook on medium flame until golden and slightly crisp on one side (~2–3 min).
11. Flip and cook the other side.
12. Serve hot with mint chutney, yogurt, or tomato chutney.