Ingredients:
– 1 cup mixed sprouts (such as moong sprouts, chickpea sprouts, or mixed lentil sprouts)
– 1/2 cup oats, ground into flour
– 1 onion, finely chopped
– 1 tomato, finely chopped
– 1 green chili, finely chopped (adjust to taste)
– 1/2 teaspoon ginger paste
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon chaat masala (optional)
– Salt to taste
– Fresh coriander leaves, chopped
– Water as needed
– Oil for cooking
Instructions:
1. Rinse the mixed sprouts thoroughly and drain any excess water.
2. In a blender or food processor, coarsely grind the mixed sprouts without adding water. The mixture should be slightly coarse, not completely smooth.
3. Transfer the ground sprouts to a mixing bowl. Add ground oats, chopped onion, tomato, green chili, ginger paste, cumin seeds, turmeric powder, chaat masala (if using), salt, and chopped coriander leaves.
4. Mix well to combine all the ingredients. Add water gradually to make a batter of pouring consistency. The batter should not be too thick or too thin.
5. Heat a non-stick skillet or tawa over medium heat. Grease it lightly with oil.
6. Pour a ladleful of batter onto the skillet and spread it gently to make a thin circle.
7. Drizzle a few drops of oil around the edges of the chilla.
8. Cook until the bottom side is golden brown and crisp (about 2-3 minutes).
9. Flip the chilla using a spatula and cook the other side until golden brown and cooked through.
10. Remove from the skillet and serve hot with mint chutney, yogurt, or any chutney of your choice.
