Sprouted Moong and Methi Chila, combination of sprouts with methi makes a delightful dish rich in iron, fibre and folic acid. (English Video)Low Calorie Version -Recipe link : http://www.tarladalal.com/Sprouted-Moong-and-Methi-Chila-(100-Calorie-Snacks)-32590rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Sprouted Moong and Methi ChilaSuggested serving size for 100 calories: 1 chilaprotein and vitamin rich, easy to digest sprouts are a must for dieters. These chila combine sprouts with methi to make a delightful dish rich in iron, fibre and folic acid. Preparation Time: 10 minutesCooking Time: 15 minutesMakes 4 chilas Ingredients1 cup moong (whole green gram) sprouts3 green chillies , roughly chopped25 mm (1") piece roughly chopped ginger1/2 cup roughly chopped fenugreek (methi) leaves1 tbsp besan (Bengal gram flour)salt to taste2 1/4 tsp oil for tempering , greasing and cooking1/2 tsp cumin seeds (jeera)2 pinches asafoetida(hing)Method1. Combine the moong sprouts, green chillies, ginger and ½ cup of water and blend it in a mixer to a smooth paste.2. Transfer it to a bowl, add the fenugreek leaves, besan and salt and mix well to form a smooth batter. Keep aside.3. Heat 1 tsp of oil in a small non-stick pan and add the cumin seeds.4. When they crackle, add the asafoetida and mix well.5. Pour the tempering over the batter and mix well.6. Divide the batter into 4 equal portions and keep aside.7. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil.8. Pour a portion of the batter on the tava (griddle) and spread it evenly, using a ladle to make a 125 mm (5") diameter thin circle.9. Cook the chila, using ¼ tsp of oil, till both sides turn golden brown in colour.10. Repeat with the remaining batter to make 3 more chilas.11. Serve hot.