Sprouts and semolina or suji/rawa chila or pancakes. A healthy, delicious and low calorie breakfast dish. We all know that sprouts are extremely nutritious and super healthy food. You can use these vitamins, protein and mineral enriched sprouts raw or cooked for numerous health benefits. So you can call it a power packed breakfast.
Spices, green chilli coriander leaves or cilantro and some other ingredients made this chila spicy flavorful and mouthwatering. I have made it both with onion and tomato and without onion tomato. Both are delicious but without tomato its easy to flip. And looks better. I love the taste of both. You can make according to your taste.
You can get some more recipes of semolina and sprouts below.
3. Rawa cake
5. Semolina and flatten rice appe
10. Cooked rice appe
11. Red lentil appe
12. Beetroot appe
This Monday our 251 #FoodieMonday bloghop theme is #RawaRaaga suggested by Aruna SarasChandra who blog at Vasusvegkitchen. Lovely Aruna has a wonderful blog with lots of mouthwatering recipes like Homemade coffee jelly , Mango mastani , Multigrain banana bread etc. I am sure you will love her space.
Its a very simple yet delicious recipe. Tomato is absolutely optional. If you like the taste and want to use be careful while flipping to turn upside down. Tomato will make your chila soft. Without tomato you will get crisp chila.
Recipe
Sprouts – 1&1/2 cup
Semolina or suji – 1/2 cup
Green chilli – 1-2 chopped
Cilantro or coriander leaves – handful, chopped
Ginger – 1 inch piece, grated
Onion – 1, finely chopped, optional
Tomato – 1 chopped, optional
Lemon juice – 1 teaspoon
Curd – 1/2 cup
Water – 1/2 cup
Cumin powder – 1 teaspoon
Chaat masala – 1 teaspoon
Garam masala powder – 1/4 teaspoon, optional
Black pepper powder – 1/2 teaspoon
Oil for shallow fry
Method
1. Rinse the sprouts well. Drain the water and grind with the help of very little water.
2. In a large bowl mix ground sprouts, semolina, curd and water. Whisk well to make a lump free batter.
3. Add all the spices, salt, chopped green chilli, cilantro or coriander leaves, lemon juice and grated ginger. Also add chopped onion and tomato if using. You can use onion and skip tomato to flip the chila easily. Mix well, cover and keep aside for 10 – 15 minutes.
4. Heat a pan or skillet. Brush with little oil. Pour a ladle full of batter in the middle. Spread with the back of the ladle by rotating. Reduce the heat and cook on low heat.
5. Drizzle little oil on the sides. When the edges becomes brown flip the chila upside down and fry the other side too.
6. Serve hot with any chutney or sauce.
Notes
1. You can add spices according to your taste.
2. Tomato is absolutely optional.
3. Add green chilli according to your spice tolerance
4. For shallow frying ghee/clarified butter can be used.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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