Why make pancakes from moong sprouts?
- High in protein and naturally gluten-free.
- No flour needed. The sprouts make the batter.
- Cooked sprouts are the safe way to eat them.
- Great for breakfast or a light dinner.
Tips for this moong sprouts recipe
- Blend smooth. A few bits are fine, but a smooth batter spreads more easily.
- Medium heat. Too hot and the outside burns before the inside cooks.
- First pancake is a test. Adjust heat and batter thickness after it.
How to sprout moong
Soak ½ cup of whole mung beans for 6 to 8 hours. Rinse and drain twice a day for 1 to 2 days, until short tails appear. See the mung bean seed guide.
Serving ideas
- With tamarind chutney or green coriander chutney
- With yogurt or a raita
- Wrapped around spiced potatoes, like a dosa
More moong sprouts recipes
Moong Sprouts Pancakes (Chilla) With Tamarind Chutney
Vegan · Indian
Ingredients
Pancakes
- 2 cups (about 200 g) sprouted moong
- 1-inch piece fresh ginger
- 1 to 2 green chilies
- ½ tsp cumin seeds
- 2 tbsp chopped cilantro
- ½ to ¾ cup (120 to 180 ml) water
- ½ tsp salt
- Oil for cooking
Tamarind chutney
- 2 tbsp tamarind paste
- 3 tbsp jaggery or brown sugar
- ½ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp ground ginger
- ½ cup (120 ml) water
- Pinch of salt
Method
- Chutney: simmer all chutney ingredients in a small pan for 5 to 7 minutes until slightly thick. Cool.
- Batter: blend the sprouted moong, ginger, chilies, cumin and salt with ½ cup water until smooth. Add more water for a pourable batter, like thin pancake batter. Stir in the cilantro.
- Heat a non-stick pan or griddle over medium heat and brush with oil.
- Pour a ladle of batter in the centre and spread it in a circle with the back of the ladle.
- Drizzle a little oil around the edges. Cook for 2 to 3 minutes until golden underneath.
- Flip and cook for 1 to 2 minutes more, until cooked through.
- Serve hot with the tamarind chutney.
Notes
- Thin batter makes crisp pancakes. Thicker batter makes soft, fluffy ones.
- Add-ins: finely chopped onion, grated carrot or spinach.
- Keeps: batter keeps 1 day in the fridge. Chutney keeps 2 weeks.
Seeds in this article
Frequently asked questions
What is moong chilla?
A savoury Indian pancake made from a batter of ground mung beans. Using sprouted moong makes it lighter and adds a fresh, green flavour.
Do I need to soak sprouted moong before blending?
No. Sprouted moong is already soft enough to blend. Just rinse it first.
Why is my chilla sticking to the pan?
The pan isn't hot enough or needs more oil. Use a well-heated non-stick pan, and don't flip until the edges lift easily.
Is this moong sprouts recipe gluten-free?
Yes. The pancakes contain only mung beans, spices and water. Check that your spices and jaggery are gluten-free if you're strict.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
