Bajra, Rice and Sprouts Moong Puda recipe -

How to make Bajra, Rice and Sprouts Moong

Puda

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Ingredients

For The Batter 1/4 tsp turmeric powder (haldi)

1/2 cup bajra (black millet) flour
1/2 cup rice flour (chawal ka atta) Other Ingredients
1/2 cup fresh whisked curds (dahi) oil for greasing and cooking

1/2 cup sprouted moong (whole

green gram) For Serving
1 tbsp finely chopped green chillies green chutney

1/4 cup finely chopped coriander Method

(dhania) For the batter
salt to taste
1. Combine the bajra flour, rice flour, curds, sprouted moong, green
chillies, coriander, salt and enough water to make a batter of pouring
consistency.

2. Add the turmeric powder, mix well and keep aside for 15 minutes.

3.
How to proceed
1. Heat a non-stick tava (griddle) and grease it lightly using a little oil.

2. Pour a spoonful of the batter and spread it evenly to make a 125 mm.
(5) diameter circle.

3. Cook on both the sides, using a little oil, till it turns golden brown in
colour.

4. Repeat with the remaining batter to make 14 more pudas.

5. Serve immediately with green chutney.

4.
Handy tip:

1. If you find it difficult to make pudas, add 2 tsp of besan in the batter
and mix well.

5. - See more at: https://www.tarladalal.com/Bajra-Rice-and-Sprouts-

Moong-Puda-187r#sthash.oSvimyV8.dpuf

6.

7. Ingredients
8. 1 cup sprouted moong (whole green gram)
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1/4 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp chilli powder
a pinch of turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 cup chopped tomatoes
salt to taste

For Serving
4 tbsp fresh whisked curds (dahi)
salt to taste

2 tbsp finely chopped onions

2 tbsp chopped tomatoes
2 tbsp finely chopped coriander (dhania)
2 pinches chilli powder
9. Method
1. Heat the oil in a broad non-stick pan and add the mustard seeds and
cumin seeds.

2. When the seeds crackle, add the curry leaves and onions and saut on
a medium flame for 1 to 2 minutes.

3. Add the ginger-garlic paste, chilli powder, turmeric powder, coriander-

cumin seeds powder, tomatoes, sprouted moong, cup of water and salt,
mix well and cook on a medium flame for 4 to 5 minutes or till the moong is
partially cooked, while stirring
 4. Occasionally.

5. Remove from the flame and allow it to cool slightly. Divide the
sprouted mixture into two equal portions.

6. Place one portion of the sprouted moong mixture in a bowl, pour 2

tbsp of fresh curds and sprinkle a little salt, 1 tbsp of onions, 1 tbsp of
tomatoes, 1 tbsp of coriander and a pinch of chilli powder over it.

7. Repeat step 5 to make 1 more serving.

8. Serve immediately.

10.
11.- See more at: https://www.tarladalal.com/Healthy-Moong-Chaat-
36411r#sthash.KNlyYmyI.dpuf

12.
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MIXED SPROUTS SANDWICH
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13.

14. Mixed Sprouts Sandwich

15. by TNN
TO TA L TIM E 45 m
P R EP TIM E 25 m
C ALO RI E S 229

16. Mixed Sprouts Sandwich is a Fusion sandwich recipe filled with

mixed sprouts and various veggies. This protein based filling is a
nutritious snack and is perfect to be used as kids lunch box recipes.
Rich in fibre and proteins, this healthy recipe is also suggested for
people looking forward to weight loss. You can prepare this easy
sprouts recipe in minutes for lunch and even dinner.

17.

18.

19.

20. Courtesy: www.awesomecuisine.com

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INGREDIENTS

METHOD
21.

1 cup soaked mixed sprouts

6 bread slices

1 teaspoon Refined oil

2 tablespoon ghee

1 sliced tomato

1 cup Water

3 chopped green chilli

1 teaspoon Wheat flour

2 pinch salt

1 sliced onion

1 cup chopped coriander leaves

22. How to make Mixed Sprouts Sandwich

Step 1

23. To prepare this healthy sandwich, heat 1 cup of water in a pan

and bring to a boil. Soak the sprouts in this boiled water for about
10 minutes and drain well.

Step 2
 24. Add salt and grind to a coarse paste in a jar.

Step 3

25. Heat little oil in a pan and add the ground sprouts paste. Mix
the wheat flour in little water and add to the pan.

Step 4

26. Stir-fry for a minute or two and remove.

Step 5

27. Grind the coriander leaves, green chillies and little salt to a
fine paste, and make a green chutney out of it.

Step 6

28. Spread this green chutney on the bread slices.

Step 7

29. Add 1 or 2 tablespoon of the ground sprout paste to 3 or 4

slices and spread evenly (on top of the green chutney). Cover with
the remaining slices.

Step 8

30. Heat a tawa over medium flame. Place the prepared

sandwiches and apply little ghee around the edges.

Step 9

31. Cook for a minute on both sides and remove. Alternatively,

place them on a sandwich maker and cook.

Step 10

32. Serve with tomato ketchup and enjoy the little spicy taste of
this yummy sandwich.

33.

34.

35. Ingredients
 36. 1 cup moong sprouts
3 green chillies , roughly chopped
25 mm (1) piece roughly chopped ginger
1/2 cup roughly chopped fenugreek (methi)leaves
1 tbsp besan (Bengal gram flour)
salt to taste

2 1/4 tsp oil for tempering , greasing and cooking

1/2 tsp cumin seeds (jeera)
2 pinches asafoetida (hing)
37. Method

1. Combine the moong sprouts, green chillies, ginger and 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 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 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.

38.
39. - See more at: https://www.tarladalal.com/Sprouted-Moong-and-
Methi-Chila-(100-Calorie-Snacks)-32590r#sthash.nXqDWwlK.dpuf