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Sprouted Moong & Veggies Chilla | Gluten free, Vegan Crepe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Breakfast, Snack
Cuisine: Indian
Keyword: Chilla, Healthy Breakfast, Healthy Snack, Sprouted Moong Chilla, Veg Crepe, Vegan Crepe, Vegetable Chilla
Servings: 4 persons


  • 300 gms Sprouted Moong
  • 4-5 cloves Garlic
  • 2 inch Ginger
  • 3 medium Onions
  • 1 medium Tomato
  • 1 cup Grated Carrot
  • 2 tsp Cumin Seeds
  • 1 tsp Carom Seeds
  • 2 tsp Aamchur Powder / Dry Mango Powder
  • 1 tsp Basil
  • 2 Dry Red Chilies
  • ½ cup Coriander (chopped)
  • 2 tsp Red Chili Powder
  • Salt to Taste
  • Water as required for desired consistency
  • Oil for cooking


  • Take the sprouted moong, garlic, ginger, 2 chopped onions, dry red chilies, cumin seeds, a little water and blend it till a smooth batter is formed. Add water to adjust consistency. Remove the batter in a mixing bowl and keep it aside.
  • Chop the remaining onion and tomato and fine pieces and add them into the batter. Add grated carrots and remaining ingredients and mix well. The consistency of batter will be thick due to the veggies. You can add more water to make it spreadable.
  • Heat a non stick pan on high flame and spread a little amount of the batter onto it. In about half a minute, small bubbles and holes will start appearing. At this point, drizzle some oil on and around the batter and let it cook on both sides till a nice brown texture is seen.
  • Serve hot with mint chutney and ketchup.