Sprouted Moong Flatbread
These Sprouted Moong Flatbreads are super quick to whip up for a healthy breakfast. They're savory, satisfying, and have a nice, tender texture.
Ingredients
- 2 cups sprouted moong beans
- 0.5 cup water
- 2 small green chilies
- 1 inch piece fresh ginger
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon salt
- 0.25 cup finely chopped fresh cilantro leaves
- 4 tablespoons cooking oil
- 0.25 cup plain yogurt
- 2 tablespoons fresh cilantro leaves for garnish
- 4 lemon wedges for garnish
Instructions
- To sprout the moong beans, first wash 2 cups moong beans and soak them in water overnight (8-10 hours). In the morning, drain the water completely and transfer the soaked beans to a colander or a thin muslin cloth. Cover and let them sit in a warm place for 1-2 days, rinsing once or twice a day until small sprouts appear. When the sprouts are 0.5-1 inch long, they are ready.
- Combine 2 cups sprouted moong beans, 0.5 cup water, 2 small green chilies, 1 inch piece fresh ginger, 0.5 teaspoon cumin seeds, 0.25 teaspoon turmeric powder, 0.5 teaspoon red chili powder, and 0.5 teaspoon salt in a blender. Blend until you get a smooth batter. You may need to add an additional 1-2 tablespoons of water if the batter is too thick, but aim for a consistency similar to pancake batter.
- Pour the batter into a bowl and stir in 0.25 cup finely chopped fresh cilantro leaves. Mix well.
- Heat a heavy-bottomed non-stick pan or griddle over medium heat. Lightly grease the pan with about 1 teaspoon cooking oil.
- Pour about 0.5 cup of batter onto the hot pan and spread it gently with the back of a ladle to form a round flatbread, about 6-7 inches in diameter. Do not spread it too thin.
- Drizzle 1 teaspoon cooking oil around the edges of the flatbread. Cook for 2-3 minutes on one side until the edges start to brown and small bubbles appear on the surface.
- Flip the flatbread carefully and cook for another 2-3 minutes on the other side until it is golden brown and cooked through.
- Repeat the process with the remaining batter, greasing the pan lightly before each flatbread, until all the batter is used. This recipe makes 4 flatbreads.
- Serve the Sprouted Moong Flatbreads hot with 0.25 cup plain yogurt and garnish each flatbread with a sprinkle of 2 tablespoons fresh cilantro leaves and 4 lemon wedges.