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  • Meal Time
  • Meal Type
  • Cuisine
  • Breakfast
  • Veg
  • North Indian


  • 1/4 cup Moong (Whole Green Gram) boiled Sprouts
  • 2 tbsp grated Carrot
  • 1/4 cup finely chopped and boiled Spinach (Palak)
  • 1/4 cup finely chopped Fenugreek (Methi),
  • 1 tbsp Besan (Bengal Gram Flour)
  • 1/2 tsp Turmeric Powder (Haldi)
    ,1/4 tsp Cumin Seeds (Jeera),1 tsp ginger-green chilli paste,salt to taste,1 tsp oil for porridge-wheat flakes,100 ml milk


  1. Combine the moong sprouts and ½ cup of water and blend in a mixer to a smooth paste.
  2. Transfer the paste into a bowl and add the carrots, spinach fenugreek, besan, turmeric powder, cumin seeds, ginger-green chilli paste, salt and 1 tsp oil and mix well till no lumps remain.
  3. Add 2 tbsp of water and mix well.
  4. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
  5. Pour a ladleful of batter and spread it evenly to make a 150 mm (6”) diameter circle and cook using ¼ tsp of oil, till it is golden brown in colour from both the sides.
  6. Serve hot with green chutney.

Serving Size

1 chilla with green chutney +1 cup porridge