Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, gluten-free mung bean sprouts savoury pancake/ chilla (oil-free). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Gluten-Free Mung Bean Sprouts Savoury Pancake/ Chilla (Oil-free) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Gluten-Free Mung Bean Sprouts Savoury Pancake/ Chilla (Oil-free) is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have gluten-free mung bean sprouts savoury pancake/ chilla (oil-free) using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Gluten-Free Mung Bean Sprouts Savoury Pancake/ Chilla (Oil-free):

1. Take 1/4 Dry Mung Bean/ Chilka wala Moon Dal (Soaked & sprouted)
2. Take 1/4 Chana Dal/ Gram (soaked overnight)
3. Take 1/2 cup water
4. Get as needed Few Sprigs of Cilantro
5. Get 1 Fresh Chilli
6. Get 1 Small Ginger
7. Take 1 Whole Egg
8. Take 1/2 Tsp Onion powder
9. Take 2 Tsp Chaat Masala powder
10. Take 1 pinch Black Pepper
11. Take 1/8 tsp About Baking Soda
12. Take Dip / Chutney/ Salsa
13. Make ready as required Salata Hara (Follow this Recipe) (see recipe)

Instructions to make Gluten-Free Mung Bean Sprouts Savoury Pancake/ Chilla (Oil-free):

1. Thoroughly wash the Sprouted beans and soaked Chana Dal and put in a mixer grinder jar along with half cup water, ginger, chilli and cilantro and grind it into a paste.
2. Pour the paste in a bowl, add an egg and all other ingredients except the baking soda. Once everything gets well mixed and it forms a pouring consistency batter (but not thin or too thick). Put the flame ON and put your non-stick pan* on it and keep the flame on Medium low. Add the baking soda and give it a quick mix. Note:* to make Oil-free you need to make the Pancake in Non-stick thick bottomed pan/ Tawa/ Skillet.
3. Keep a kitchen tissue paper ready. Now with a ladle pour the batter, depending on the size you need, no need to spread, it will flow on its own. Keep the flame or hot plate low. Cover it with lid so that the pancake gets cooked nicely and it expedite the process also.
4. Once bubble forms and it solidifies by 90% and the down side becomes a lovely golden brown color, flip the pancake upside down, again cover it with a lid and cook till the down side becomes golden brown and pancake gets well cooked. Take it out of the pan and before you make the next pancake, wipe the pan with the tissue paper so that the surface is clean. In this way make the rest of the pancakes. Serve warm with various dips and chutneys of your choice. I enjoyed it with Salata Hara !
5. Ready to serve and ENJOY!

So that is going to wrap this up for this exceptional food gluten-free mung bean sprouts savoury pancake/ chilla (oil-free) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!