Masala Puri (Poori) - Bangalore Street Food

Here we are in lockdown and its getting hard to get by each day without going out and interacting personally with loved ones.. Thank God we are still getting supply of essentials.
It is such a heartache to watch the news with casualties spiking up at insane rate.

Masala Puri - Bangalore Delight!

So Food comes to my rescue. Lately am indulging in preparing and dishing out many chatpata meaning tangy, sweet, spicy street food from India. Along with fond memories it brings in the much needed warmth and comfort around the house. And it definitely makes for a hot topic that tops the list during video meets and chats with family and friends.
Many are enjoying baking, cooking a feast for their families and some getting out of their comfort zone and trying out new things. Me am stuck with fast food  and comfort food for now :)

Masala Puri is a street food from south India. Hailed as Bangalore's delight, is loved by millions across the country and is now becoming an international fare. It is a famous south Indian fast food loaded with spicy, tangy, tart and thick sweet flavors all bundled up in one plate.

I say its Indian Nachos :) where a plateful of crushed puris is drenched in desi goodness like hot dried white peas curry followed by onion, tomatoes, green chutney, sweet chutney, sev etc ..innumerable toppings of your choice! Wait there is more, if any curry is left use it as a side dish to enjoy with your rotis.
Actually my kid pours all the deliciousness over his plate of spicy Doritos(No Kidding:)) It tastes great. Try it.

Doritos Masala :)

I have always been a Ragada pattis girl which is a street food from Mumbai. And I am actually surprised that I have not registered it on my blog yet! Point mentally noted. Have been enjoying this Masala Poori treat every now and then during our get togethers and festival meets. Finally thought of putting it up on my blog. Btw you may also check out Pav Bhaji, Vada Pav, Missal Pav too.

I am always looking for a quick, easy recipe that wont compromise on the taste and flavors. So after scanning through few recipes and trying out couple of times, came up with this combo of ingredients which screams less is more and gives out great flavors and swad that is sure to make your soul happy!

Lets get to the recipe:

Please be kind to leave message in the feedback box if you like this recipe:

Ingredients:

Curry:

• 1 cup dried white or green peas (vatana) soaked overnight or 4-6 hours atleast
• 1 med size potato peeled and cut into big 3-4 pieces
• 1 bay leaf

• 3 tbsp oil
• 1 med size onion sliced
• 1 tomato chopped chunkily
• 1/2 tsp cumin seeds
• 1 inch cinnamon stick 
• 3 cloves
• 3-4 pods garlic chopped roughly
• 1 inch ginger piece chopped roughly
• 4 green chillies chopped roughly [adjust as per your spice level]
• handful mint leaves [ 4-5 leaves will do too if you can]
• handful cilantro leaves along with stem will do
• big pinch turmeric pwd
• 1 tsp garam masala pwd
• 1/2 tsp chat masala pwd
• 1 tsp coriander pwd
• 1/2 tsp tamarind pulp [optional -[ if you feel your tomatoes are not sour enough]
• 1/2 tsp jaggery/sugar [optional]
• salt to taste

Toppings:

• finely chopped onion
• finely chopped tomato
• finely chopped cilantro
• date tamarind chutney [store bought]
• sev [store bought]
• Puris [store bought] - can use Doritos spicy Chips as a substitute :) 

Preparation:

• Use Instant pot(IP) to pressure cook the soaked dried peas. Add 3 cups of water with peas, potato, bay leaf. Pressure cook on high manual - 22 min. QPR release after 15 min or let it NPR. If using pressure Cooker, let it blow 3 whistles. Let the cooker cool down and allow pressure to release. Take out the peas and mash gently. Keep aside.
• In the mean time, take a pan, heat oil, add cumin seeds, cinnamon, cloves, add onion and saute for few minutes, once its translucent add ginger, garlic, green chillies, saute further for couple more minutes, add tomatoes and cook for 2-3 minutes more till tomatoes soften. 
• Transfer this cooled mixture in mixer along with mint and cilantro leaves. Grind to a paste- you get nice green color.
• Now in the same pan, add little oil and on low medium add turmeric, garam masala, chat masala, coriander pwd and quickly stir. Pour the ground paste and mix everything. 
• Now add the cooked dried peas give it a nice stir, add water as required consistency then add salt.
• This curry thickens as we have potato in it. Consistency should be on the med thinner side- pourable consistency over the puris.

Serving: 

• First lay out roughly crushed puris on a plate. Pour the warm vatana (peas) curry over it. Then add tbsp chopped onions, 1 tbsp tomatoes, 1 tbsp sev, little cilantro, date chutney[sweet], cilantro  chutney and start relishing it! I promise you will wipe out in no time... :)
• Please add any amount and kind of topping of your choice!! You are the King of your own tastebuds :)

njoY!! happY cookinG!!

Dalimbi Rassa bhaji (Val Usal Rassa)

Dalimbi  or Val, also known as butter beans or Bitter Beans and some call it field beans is a very staple pulse in Maharashtra state, Gujarat state etc. Its funny that in most of my posts I have to mention various names of 1 ingredient - such is the culture and global influence we live in today! It can be cooked as a nice dry Usal or as a nice slurpy Rassa. Some even make it with full fledge ground coconut masala called Birde. This is basically my Mother In Laws recipe, which she makes fondly for her ladla beta ..yes.. you heard me right :) Intentional or not the biaseness oozes out in one form or the other hehe.. Well thats how most moms are. Who knows I may turn out the same way, only time will tell :)

Dalimbi Rassa

Frankly at my home while growing up this dish was not cooked very often but I had tasted it at my neighbors home and I simply love anything that is slurpicious with exquisite red color along with that oil floating on top of the curry. I will never say NO to that, cross my heart. After I married, and as my husband loved it so much, I started getting a bag of split Val or whole Val at home. Usually I get split one. But right now beggars are not choosers applies to us because of lockdowns in most of the states. Just grabbing whatever is found :) in the aisle or in shopping cart online.

Veg Thali

 Coming to the recipe, I have already posted Dalimbi dry Usal on my blog. You can take a look if interested. I like Curry style with more Rassa any day. This particular beans has a nice soft bitter taste to it which has to be complimented with sweet so the usage of gud/jaggery is important and as well as sourness, so kokum water is used in this recipe to give that particular unique flavor to the curry. Use of ginger/chillies and goda masala are few other ingredients that bring out a lovely taste to it.

Lets take a look at the recipe:

Ingredients:

• 3/4 cup val (or butter beans)- soaked and sprouted preferably- yields approx  2 cups
• 1 sprig curry leaves
• 1 tsp cumin seeds
• 2 tsp jaggery 
• 4-5 kokum petals - washed and soaked in 1/2 cup of warm water for 10 min
• 2 tbsp oil
• 1 tsp cumin seeds
• pinch of asafoetida (hing)
• 1 tsp chopped ginger
• 1 small onion chopped
• 1 tsp red chili powder
• big pinch turmeric powder
• 1 1/2 tsp goda masala (or onion masala or garam masala pwd)
• handful cilantro finely chopped
• 1 tbsp fresh coconut for garnish (optional)
• salt to taste

Boiled Butter  Beans

Kokum Petals

Chopped other ingredients

Preparation:

• Soak the val beans in the water overnight or for 8 hours. If you want to make sprouted val beans  (which is more nutritious) then drain the water and keep it to sprout for 8 hours in a muslin cloth tied up. 
• In a saucepan add enough water till val beans is immersed and on med heat cook for 15-20 minutes. Keep a close eye after 15 minutes. It must be just soft. ( It gets mushy quickly and we don't want that). Switch off the gas and drain the water out. Keep cooked val beans dal aside.
• During this time also soak kokum in half cup water and keep aside for 10 min.
• In a pan, heat oil , add cumin seeds-  once it starts to splutter add curry leaves, then add hing and then chopped ginger - saute for couple of min on med flame. 
• Add chopped onion, saute onion till light brown, then add the powders, red chili pwd, turmeric, goda masala - stir quickly on a low flame. 
• Transfer the cooked butter beans to this mixture, add kokum water and discard the kokum leaves, add jaggery, salt to taste.
• Now add 1 cup + more water as per your required consistency and let the curry simmer for few minutes where you will see a nice red color and some oil floating on top! 
• Add cilantro and grated coconut(optional) Your curry is done, serve hot with rice or rotis.

Thank you for visiting my site. njoY cookinG!

You may also like Dalimbi Usal , Matki chi Usal,  Methichi chi Bhaji,  Misal Pav,  Mooli Pachadi  etc

Health Benefits:

Val or Lima beans (butter beans), like any other beans, are rich in dietary fiber. It is a slow burning complex carbohydrate. Val Beans gives you much energy to burn while stabilizing blood sugar. Also, has a good amount of Iron which is very crucial for the body. It is a power packed protein. A good source of manganese and folate along with potassium and has low sodium content.

Chana Ghashi (Black Chickpeas cooked in coconut gravy using Instant Pot and traditional way)

Chana Ghashi (ChaNya Ghashi or ChaNe Ghashi) is a very staple and beloved dish of the konkani clan :) This quintessential yummy ghashi is usually eaten with rice, parboiled rice, papad, sandige, pickles etc. A slurpicious curry where you literally keep licking your fingers even after your plate is wiped off clean :) The addition of either kadagi (young/raw jackfruit) or plantain pieces or potato makes it even more yummY!

I got this Instant Pot Cooker(IP) :) after the rage on the internet :), it's been a month now and I keep experimenting with it on and off. Have tried Khandvi, Chole, Oats, Fish curry etc which comes out excellent, will upload those recipe also! (eventually :)) Today I cooked my husband's favorite chana ghashi in IP and it came out perfect! 2 thumbs up! I couldn't be more happy.

I will write the recipe for both Instant Pot as well as traditional method here, so not to worry :)

Legumes when cooked with coconut masala tastes simply awesome. I don't know what it is but the taste is exquisite. It is funny how my cooking trait keeps changing! Few years back coconut was hailed as the villain in the food industry because of the oil content in it which eventually led to cholesterol disease. So I restricted myself from using coconut with just few must recipes up my sleeve. But now in the past couple of years, coconut has taken the spot of a healthy ingredient and the experts say that it must be incorporated in your diet! So yay to that! I have started using it a little bit more and am happy to cook without much guilt! Just a FYI:  anything in excess is bad for health :):)

Let us take a look at Chana Ghashi recipe cooked in IP and traditional way.

Ingredients:

• 1 cup chana (black chickpeas)
• 1/2 cup fresh grated coconut
• 5-6 dry red chillies
• 1 small marble shaped tamarind ball
• 1 can young jackfruit (raw jackfruit)
• 2 tsp coconut oil
• 1 sprig curry leaves
• 1 tsp mustard seeds
• pinch asafoetida (optional)
• salt to taste

Preparation:

Instant Pressure Cooking Method:

• Soak the chana overnight or atleast 6-8 hours. Drain the water.  Dump the chana in IP container.
• Add enough water to soak the chana (should be immersed in water with approx 1 inch water showing on top of chana) Add salt to taste.
• Close and lock the lid, press manual mode and set to 15 minutes pressure cooking time. When time is up NPR. ( Note: I have also tried it on bean/chili mode--- takes 30 minutes of cooking)
• In the meantime, prepare your coconut masala (known as masol in konkani). In a blender,  add coconut, dry chillies and tamarind and make a fine paste by adding little water.
• Also drain the water from young jackfruit tin, rinse it nicely, cut into pieces and keep aside.
• Open the lid of the IP once you get the indication, your chana should be nicely cooked.
• Using a masher gently mash the chana to get the creaminess/thickness in the curry.
• Now pour the coconut paste in the cooked chana, add chopped young jackfruit (kadagi) pieces, adjust salt.
• Close the lid, on sealing, press manual mode for 3 minutes. Open the lid when pressure releases. Your Chana Ghashi is done!! You can transfer it to a serving bowl.
• Now you can give a tadka by heating oil in a tadka pan, add mustard seeds, let it splutter, then add curry leaves and hing.
• Pour this over the chana ghashi and enjoy!!

Traditional Method:

• Soak the chana overnight or atleast 6-8 hours. Drain the water.  Dump the chana, add enuf water, salt in a pressure cooker and cook for 4-5 whistles.
• Let the cooker cool off, open the lid. Your chana should be nicely cooked.
• In the meantime, prepare your coconut masala (known as masol in konkani). In a blender,  add coconut, dry chillies and tamarind and make a fine paste by adding little water.
• Also drain the water from young jackfruit tin, rinse it nicely, cut into pieces and keep aside.
• Using a masher gently mash the chana to get the creaminess/thickness in the curry. Now pour the coconut paste in the cooked chana, add chopped young jackfruit (kadagi) pieces, adjust salt.
• Bring the curry to a boil, then simmer for 6-8 minutes while stirring in between. Adjust water and salt as per your liking of thickness. Switch off the gas.
• Now you can give a tadka by heating oil in a tadka pan, add mustard seeds, let it splutter, then add curry leaves and hing.
• Pour this over the chana ghashi and serve hot with rice or roti.

njoY!! happY cookinG!!

You may also like

Kala Chana Dry Sabji
Kala Chana Masala (Curry)
Tomato Poori
Val Dal Sabji (Dalimbi)

Health Benefits: Chana is loaded with proteins. The fact that chickpeas have low glycemic index (GI) makes this legume good for diabetics. It causes a slow and steady release of glucose into the bloodstream and thus, maintains your blood sugar levels. Chickpeas also help in relieving mood changes during menstruation and post-menopausal symptoms in women. The high fibre content in chickpeas helps in promoting a healthy digestive system and intestine by lowering the risk of digestive disorders.

Dalimbi Usal (Val/Pavte Usal)

Val Usal or Dalimbi Usal (lima beans, butter beans, some also say field beans) is a very authentic staple curry preparation from the state of Maharashtra. I learnt it from my mother-in-law. My husband is a big fan of dry usal preparation of dry val beans and also moong dal usal. His eyes light up when he sees these dishes on the kitchen counter :) It is a simple preparation more or less like matki chi usal, goes very well with rotis or dal/rice. It has a very nice rustic taste and little bit of bitterness to it which makes me go all nostalgic :) When you add jaggery to it the taste balances just perfectly! Actually, it can be made dry or patal(thin) bhaji as per your liking.

It is just amazing how in Indian cooking we make use of so many lentils and legumes. Of course, from where else will the world's largest vegetarian population bring protein into their diet? right? We truly are blessed- we get to taste and enjoy so much variety, along with so many different styles and methods of cooking. My mom always says, woman who is blessed with good cooking skills, can literally add a fantastic tadka(tempering) to the water and get going :) :)

Let us take a look at this Dalimbi Usal or Val Usal.

Ingredients:

• 1 cup val (dry lima or butter beans, some say field beans too)
• 1 sprig curry leaves
• 2 tbsp dry coconut grated
• 1 tsp cumin seeds
• 2 tsp jaggery
• 2-3 kokum petals
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• pinch of asafoetida (hing)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp goda masala (garam masala pwd)
• handful cilantro finely chopped
• 1-2 tbsp fresh coconut for garnish
• salt to taste

Preparation:

• Soak the val beans in the water overnight or for 8 hours. If you want to make sprouted val beans usal (which is more nutritious) then drain the water and keep it to sprout for 8 hours in a muslin cloth tied up. 
• In a saucepan add enough water till val beans is immersed and on med heat cook for 15-20 minutes. Keep a close eye after 15 minutes. It must be just soft. ( It gets mushy quickly and we don't want that). Switch off the gas and drain the water out. Keep cooked val beans dal aside.
• In another pan, dry roast- dry coconut and cumin seeds- cool it and make a coarse powder. Keep aside. 
• In a pan, heat oil and add mustard seeds, once it starts spluttering add cumin seeds, curry leaves, asafoetida, turmeric powder and red chili powder. Add cooked val dal and very gently mix everything. 
• Add water sparingly if you want a dry dish or add little more to get gravy. After a couple of minutes add kokum petals, jaggery, salt, dry coconut+cumin powder, goda msala and mix the usal with a light hand. 
• Cover the lid and let it cook for few minutes.
• Once Usal is done sprinkle some fresh grated coconut, cilantro and serve hot with roti or rice.

  You may also like Matki chi Usal, Methichi chi Bhaji, Misal Pav, Mooli Pachadi etc

njoY!! happY cookinG!!

Health Benefits:

Val or Lima beans (butter beans), like any other beans, are rich in dietary fiber. It is a slow burning complex carbohydrate. Val Beans gives you much energy to burn while stabilizing blood sugar. Also, has a good amount of Iron which is very crucial for the body. It is a power packed protein. A good source of manganese and folate along with potassium and has low sodium content.

Mataki chi Usal (Sprouted Moth Beans Dry Curry)

There are days that calls for simple soul food and today definitely is one of those days:)  After devouring delicious authentic dishes over the weekend(long) on account of a festival, I am craving for some plain simple food! Happens after every grand festival celebration, right?? 😀
I had soaked a couple of legume variety and left it to sprout. One of the many joys of summer days, I don't have to sweat to get sprouts! Keep the legumes outside and see it getting sprouted naturally and beautifully!

So ultimately matki(moth beans) won my vote and I ended up making, our all time favorite matki usal 😀  This is a very simple and basic preparation from the state of Maharashtra adopted by many other regions. It is packed with proteins and nutrients giving a satisfying feel to our palate. It is a dry vegetable preparation, one can have a gravy for a side dish along with matki usal to go with rotis or rice.

Let us take a look at the recipe:

Ingredients:

• 3/4th cup matki (moth beans)
• 1/2 tsp mustard seeds (rai)
• 1/4 tsp turmeric
• 3/4 tsp chilli powder
• 3/4 tsp goda masala ( or garam masala)
• 1 tsp jaggery
• pinch of asafoetida
• 10 curry leaves
• 1 tbsp oil
• 1/4th cup peanuts
• 2-3 petals of kokum 
• 2 tbsp chopped cilantro
• 1-2 tbsp grated coconut
• salt to taste

Preparation:

• Soak matki(moth beans) in water overnight or for 7-8 hours. Drain the water by adding the matki in a colander and leave it there for few minutes till all the water is drained out.
• Take a muslin cloth or any clean cotton cloth and place matki in the center. Gather all the edges and tie tightly. Put this pouch in a warm place for atleast 10 hours. You may require more time depending on the climate. That's why I am always thrilled to get sprouts in summer season without sweating :) I just keep the legumes on a plate overnight and see the sprouts in the morning.
• Now 3/4th cup of matki basically doubles in volume after soaking, so add it in a vessel, pour about 3 cups of water and cook on a med flame for about 20 minutes or till its cooked (don't cook till it is mushy). Drain the water and keep aside to use in other preparation like chapati dough etc.
• In the meantime, heat oil in a pan/kadai, add mustard seeds, once mustard seeds start spluttering add peanuts and quickly saute for few seconds, then add curry leaves and hing saute, then add turmeric powder, chili powder. Add boiled matki and saute for few minutes. Add some salt. 
• Cover the pan and cook for few minutes. Sprinkle some water if needed. Remember it is a dry sabji.
• After about 5 minutes, add kokum leaves and goda masala(or garam masala). When matki is almost done, sprinkle jaggery.  Stir everything together, garnish with cilantro and grated coconut.
• Serve hot with chapati, roti, rice, dal.

 You may also like missal pav, methichi bhaji, potato talasani.

Health Benefits:

moth beans (matki)

sprouted moth beans(matki)

Moth Beans (Matki) is known as a drought resistant legume. Matki is a potential reservoir of proteins and other essential minerals and vitamins. Moth bean is one of the major protein food sources. It is rich in protein and calcium, it makes an excellent supplement to cereal diet, especially for people who are unaware of the problems that malnutrition can push them into. It has a high content of magnesium and folate(Vit B9) which helps in muscle and nervous function, bone health,  RBC formation and reproductive health. It gives a filling sense when consumed in a small portion. Sprouted legumes are always healthier.

Kala Chana Masala

Kala Channa (Black ChickPeas Curry)

Kala Chana (black chickpeas) is a protein loaded legume. This particular curry is a simple preparation and it actually makes you feel like you have prepared some elaborate weekend kind of meal. It is a very down-to-earth earthy creamy kind of a dish. This curry can be made either dry or wet (I like it thin) and enjoyed with paratha, poori or chapati.

My Mom actually uses kala channa while she makes her korma curry. It tastes super yummy with all the spices and other vegetables. One can soak and cook the channa beforehand and freeze it. It becomes simpler and quicker to make this curry by just de-freezing and using it accordingly, that is what I do.

It makes a perfect party dish as it serves the purpose of easy entertaining. Very filling and the spices used in the curry blends in very well with the chana, making you want to eat more than one serving. Even in temples especially in South India, they serve a dry version of kala channa sabji that is very lightly tempered and it tastes so yummy.

Let us take a look at this kala chana masala (curry).

Ingredients:

• 1 cup kala chana dry ( or 2 cups of cooked kala chana)
• 1 onion finely chopped
• 2 tomatoes chopped
• 1 green chilli chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp chana masala (can use garam masala, goda masala or kala masala too)
• 1/2 tsp red chilly powder
• 2 tsp coriander powder
• 1/2 tsp pepper powder
• 1/2 tsp amchur (mango powder)
• salt to taste
• 3 tbsp oil
• 1 tsp lemon juice
• 1 inch ginger julienned 
• handful chopped cilantro to garnish

Preparation:

• Soak kala chana in about 5 cups of water overnight. Cook it in a pressure cooker with 4-5 cups of water and 1 tsp salt for about 8 whistles. 
• It has to be cooked to a point where it is just soft and not soggy. That's when your curry will get a nice creamy texture.
• Let the cooker cool down. Use the water from cooking in your gravy. 
• In a pan heat oil, add onions, green chilli and saute till light brown. Add ginger garlic paste and saute for a couple of minutes.
• Now add tomatoes and cook till everything comes together and leaves oil by the side. 
• Add all the powders and mix for few seconds. Pour in cooked channa and add about 2-3 cups of water and bring it to a boil. 
• Adjust water as you need. Add salt, remember you have already added while cooking channa. 
• Keep stirring in between. Simmer the curry for good 10-15 minutes. Switch off the gas. 
• Serve hot while you garnish it with ginger, cilantro and lemon juice. I really enjoy it with plain pooris or ragi pooris.

njoY!! happY cookinG!!

notes*: if you want to make it more creamy, take 3 tbsp of cooked chana and make a paste in a blender and mix it in the curry. It thickens it and gives a nice texture too.

Health benefits:

Chana is loaded with proteins. The fact that chickpeas have low glycemic index (GI) makes this legume good for diabetics. It causes a slow and steady release of glucose into the bloodstream and thus, maintains your blood sugar levels. Chickpeas also help in relieving mood changes during menstruation and post-menopausal symptoms in women. The high fibre content in chickpeas helps in promoting a healthy digestive system and intestine by lowering the risk of digestive disorders.

Mixed Sprouts Chilla with Besan (Sprouts Dosa)

Mixed Sprouts Chilla with Besan (sprinkled garlic chutney on top)

These days most of us are diet conscious and are always on a lookout for good healthy recipes. Here is one such recipe of sprouts chilla. It is gaining lots of popularity and is soon becoming a staple food in everyone's house. I must admit it is actually a very tasty and healthy dish (dosa). I fell in love with chillas the first time I tried it. I make it as a replacement for Rotis, works quite well.

Chillas can be made with lots of variation, you can use moong dal, matki, channa or oats etc etc. Add spices of your choice, I like to add green chillies- always first preference :), black peppers, cumin and ginger optional. One can add onions, tomatoes or cilantro...I mean the best part is you can play around with it and it still will come out yummy and tasty.

Get addicted to these chillas and see yourself shedding a couple of dress sizes :) I will try too :)

I had a field day with soaking different legumes overnight and getting sprouts. They look so beautiful :)

One of the foodie members Medha Rajpathak-Dhorje mentioned this recipe with the ingredients. I had to eyeball and make a note of measurements, tried it twice and came up with this recipe:

So cheers to Chillas, let me walk you through the recipe:

Ingredients: 

• 3/4th cup moong dal 
• 2 tbsp matki (moth beans)
• 2 tbsp kala channa (black chickpeas) 

[ so almost 1 cup of sprouts- you can use just 1 type of legume too ]

• 2 green chillies
• 1/2 inch ginger
• 3-4 pods garlic
• 5-6 black pepper
• 1/2 tsp cumin coarsely crushed
• 1/2 onion chopped
• 1/2 cup gram flour (besan)
• 1 tbsp yogurt (dahi)
• handful chopped cilantro
• oil to fry
• salt to taste

Preparation:

• Soak the legumes overnight, in the morning drain out all the water and keep in warm place to sprout. To expedite the process, tie it in a muslin cloth and keep aside hung somewhere :) It is an easy process to do in summer time. In winter it may take 2-3 days to sprout.
• Add legumes, ginger garlic, chillies, yogurt in a blender and make a paste by using just enough water. 
• To this mixture add besan, salt, cumin seeds, onion, black pepper and cilantro. Mix everything and add water to make the batter a little runny than pancakes. Almost like dosa batter.
• Take a cast iron griddle and heat it, add 1/2 tsp oil and spread it evenly with a rubber spatula. 
• Take about half a cup of batter and pour it in the centre of the griddle and with the back of the ladle make circular motions and spread the batter like a dosa. 
• Add more drops of oil evenly around chilla. Let it cook for a couple of minutes, flip it and cook for a few more seconds on the other side.(some may skip this step if it is cooked completely). 
• Serve hot with cilantro chutney or coconut ginger chutney or yellow potato sabji, yogurt etc.

njoY!! happY cookinG!!

Health Benefits: Sprouts are rich in proteins, minerals and vitamins. Legumes are in best form when consumed sprouted. The fact that sprouts have low glycemic index (GI) makes this legume food good for diabetics. It causes a slow and steady release of glucose into the bloodstream and thus, maintains your blood sugar levels. Sprouts also help in relieving mood changes during menstruation and post-menopausal symptoms in women. The high fibre content in them helps in promoting a healthy digestive system and intestine by lowering the risk of digestive disorders.