Sprouted Moong and Millet Pancakes: A Healthy and Nutritious Delight
Indulge in the goodness of Sprouted Moong and Millet Pancakes, a wholesome and flavorful dish that combines the goodness of sprouted moong beans and finger millet flour. Packed with a medley of finely chopped vegetables and aromatic spices, these pancakes offer a delightful and nutritious treat for any time of the day.
Enjoy these wholesome and nutritious bhakri as a delicious breakfast, lunch or snack option. The sprouted moong beans and finger millet flour add a nutritional boost, while the medley of vegetables and aromatic spices enhance the flavors. These bhakris are not only delightful to the taste buds but also a great way to incorporate healthy ingredients into your diet.
How To Make Sprouted Moong and Millet Bhakri :
Begin by soaking 1 cup of raw green mung beans in water overnight. The following day, drain the beans and place them in a colander, allowing them to sprout. Chop the raw sprouted mung beans along with the other veggies of your choice in a chopper. Create a thick batter by adding finger millet flour to the mixture. Spread the mixture thinly on a pan to achieve crispiness, or spread it a bit thicker for a softer bhakri. Apply a thin layer of oil or ghee on the bhakri while cooking.
Serving suggestion Sprouted Moong and Millet Bhakri :
Serve the prepared bhakri with a side of yogurt, pickle, and chutney. You can also pair it with a mixed vegetable curry or a lentil dish for a complete and satisfying meal. Freshly chopped herbs like cilantro or mint can add a burst of flavor and freshness. Enjoy the bhakri warm for the best taste and texture.
Sprouted Moong and Millet Bhakri
Ingredients
- 1/2 cup moong beans soaked, sprouted, and finely chopped
- 1 medium onion finely chopped
- 1 tsp grated garlic
- 1 tsp grated ginger
- 1 grated carrot
- 1/2 bell pepper finely chopped
- 4 big leaves of Lacinato kale finely chopped
- 1/4 cup chopped corn
- Few sprigs of cilantro leaves finely chopped
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper
- 1/2 tsp red chili powder
- 2 tbsp sesame seeds
- 1 cup finger millet flour ragi flour
- salt to taste
- 1/2 tsp jaggery optional
- Water as required to make a thick, spreadable batter
Instructions
- In a mixing bowl, combine the finely chopped sprouted moong beans with the chopped onion, grated garlic, grated ginger, grated carrot, chopped bell pepper, chopped kale leaves, chopped corn, and cilantro leaves.
- Sprinkle turmeric powder, black pepper, red chili powder,salt, jaggery(if using) and sesame seeds over the vegetable mixture, and mix well to ensure even distribution of the spices.
- Add the finger millet flour (ragi flour) to the bowl and mix it with the vegetable mixture. Gradually add water to form a thick, spreadable batter.
- Heat a non-stick pan or griddle over medium heat. Grease it lightly with oil.
- Take a ladleful of the pancake batter and spread it evenly on the heated pan to form a thin pancake(bhakri dosa). pour some extra virgin coconut oil/ghee on the edges Cook until the edges start to turn golden brown.
- Flip the pancake carefully using a spatula and cook the other side until it turns golden brown as well.
- Repeat the process for the remaining batter, making more pancakes(bhakri dosa) as desired.
- Serve the Sprouted Moong and Millet Pancakes (bhakri dosa) hot, garnished with additional chopped cilantro leaves if desired.
