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Tofu filled sprout chilla

  • by Sanjay Suthar
  • 1 Likes

Tofu filled sprout chilla

Sanjay Suthar
Prep Time
30 Mins
Cook Time
20 Mins
Serving
4 People
Views
380

Ingredients

  • 1 1/2 cups Moong Sprouts 1 cup is 250 ml measurement 1/2 cup Besan or Chickpea Flour • 4 nos Garlic Cloves • 4-5 nos Green chillies • 1 tsp Ginger paste 1 tsp is 5 ml • 1 tsp Jeera or Cumin seeds • 2 nos. Onions finely chopped • 1 tbsp Sesame Seeds 1 tbsp is 15 ml 1/2 tsp Turmeric Powder or Haldi Powder • A generous pinch of hing or asafoetida • Salt to taste • Oil as required to cook the chillas • 1 cup Water to grind the moong sprouts + extra as required to adjust batter consistencyIngredients for the Filling 1 cup Paneer (Homemade Cottage Cheese), Grated 1/2 cup Onion, finely chopped 1/2 cup Tomatoes , finely chopped 1 Green Chilli , finely chopped 1 teaspoon Chaat Masala Powder , for seasoning Salt , to taste Coriander (Dhania) Leaves , finely chopped

Description

Gujatari dish

Directions

.1. In a Mixer Grinder Jar, measure and add the moong sprouts. 

2. Add some water, chickpea flour, green chillies and ginger paste. Grind it into a smooth batter. 

3. Empty the batter into a wide bowl, add finely chopped onions, turmeric powder, hing or asafoetida, sesame seeds, cumin seeds and salt to taste. 

4. Mix the batter well and adjust consistency, if required, by adding some more water. 

5. Heat a dosa pan, season with few drops of oil and pour a ladle of the batter. Spread it clockwise and pour oil on all sides. Nd filled 

6. Once the sides are cooked, using a spatula, turn / flip the chilla and cook over the other side. Serve with an accompaniment of your choice.

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