How to make Bajra Rice and Moong Sprout Cheela -
Cheela made with ground bajra, moong sprouts and rice flour.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Bajra (बाजरा), Rice flour (चावल का आटा)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Bajra Rice and Moong Sprout Cheela checkout Bajre Ka Khichda, Bajra Idli, Bajra Dosa, Bajra Methi ki Poori . You can also find more Snacks and Starters recipes like Egg Vermicelli Cutlet, Rasam Vada, Mozzarella Pops, Murtabak.
Bajra Rice and Moong Sprout Cheela Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bajra Rice and Moong Sprout Cheela Recipe
Bajra soaked 1 cup
Rice flour 2 tablespoons
Moong sprouts 1/2 cup
Green chillies finely chopped 2-3
Asafoetida 1/2 teaspoon
Ginger cut into juliennes 1 inch
Coriander powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Yogurt 2 tablespoons
Gram flour (besan) 3 tablespoons
Salt to taste
Oil for drizzl as required
Method
Step 1
Grind together pearl millet, moong sprouts, green chillies, asafoetida, ginger, coriander powder, turmeric powder and yogurt to make a fine mixture. Transfer the mixture in a bowl.
Step 2
Heat a non-stick tawa.
Step 3
Add gram flour, rice flour, salt and some water to the ground mixture and mix well to make a smooth batter.
Step 4
Put some oil on the hot tawa and wipe with a tissue. Pour a ladleful of prepared batter and spread to make a thin disc. Drizzle some oil on the edges and roast the disc from both sides till golden.
Step 5
Fold and serve hot.
Nutrition Info
Calories : 896 Kcal
Carbohydrates : 161.2 gm
Protein : 35.8 gm
Fat : 12.1 gm
Other : Iron- 17.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
