Sprouted Matki Cheela Recipe with Spinach
Indulge in the wholesome goodness of Sprouted Matki Cheela, a delightful North Indian breakfast dish that combines the nutritious benefits of moth beans (matki) and fresh spinach (palak). This cheela is not only a feast for the taste buds but also a perfect option for those seeking diabetic-friendly meals. Rich in protein and fiber, it promises a satisfying start to your day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Moth Sprouts (Matki) | 1 cup |
| White Urad Dal (Split) | 1/2 cup (soaked for 4 hours) |
| Green Chillies | 2 (adjust based on spice preference) |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Ginger | 1 inch (peeled and chopped) |
| Spinach Leaves (Palak) | 1 cup (coarsely ground) |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Sunflower Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 6g |
| Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Sugars | 1g |
| Fats | 5g |
| Sodium | Variable (depends on salt added) |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 250 minutes |
| Cooking | 15 minutes |
| Total Time | 265 minutes |
Servings
- 4 servings
Cuisine
- North Indian Recipes
Course
- North Indian Breakfast
Diet
- Diabetic Friendly
Instructions
To prepare the Sprouted Matki Cheela with Spinach, follow these steps:
-
Prepare the Sprouts: Begin by ensuring your moth sprouts are ready. If you haven’t done so already, soak the moth beans overnight and allow them to sprout for at least 24 hours until you see small tails.
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Blend the Ingredients: In a mixer jar, combine the sprouted moth beans, soaked and drained white urad dal, green chillies, fennel seeds, and ginger. Blend until you achieve a smooth paste.
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Mix the Batter: Transfer the blended mixture into a mixing bowl. Gently fold in the coarsely ground spinach leaves, salt, and turmeric powder. Taste the batter and adjust the salt and spice levels to suit your preferences. The consistency of the cheela batter should resemble that of a dosa or pancake batter, allowing it to coat the back of a spoon.
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Cook the Cheela: Preheat a skillet over medium heat. Pour a ladleful of the cheela batter onto the pan, spreading it gently in a circular motion to form a thin crepe-like shape.
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Add Oil: Drizzle a little sunflower oil around the edges of the cheela. Cook until the top appears set and you notice the edges turning golden brown.
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Flip and Finish: Carefully flip the cheela and cook the other side for a few more seconds until it develops a light golden color.
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Serve: Once cooked, transfer the cheela to a plate. Repeat the process with the remaining batter to make more cheelas.
This delightful Sprouted Matki Cheela pairs beautifully with a side of Sweet and Spicy Tomato Chutney, making it an excellent option for a light and nutritious weeknight dinner or a refreshing breakfast that keeps your health goals in check.
Indulging in this recipe not only satisfies your taste buds but also promotes a healthy lifestyle, making it a staple for those who cherish the fusion of health and flavor. Enjoy your culinary adventure with this nutritious dish!
