Sprouted Moong and Millet Bhakri
Savor the goodness of these scrumptious Bhakri that are perfect for anyone seeking a balanced and nutritious meal.
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.