On the 19th July, IYA team including Prof Kambhampati Subrahmanyam, Sri DR Kaarthikeyan and Ravi Tumuluri visited Rajarajeshwari Temple and paid their respects to Sri Sri Sri Jayendra Puri Mahaswamiji, the present pontiff of Sri Kailash Ashrama Mahasamshtana. Sri Sri Sri Tiruchi Swamigal was the…
Munchy Green Protein Mung Dal Chila – by The Yoga Institute
A nourishing version of savoury pancake with fresh green leaves and protein rich Sattvik Mung Dal. You can have it in all seasons. It is rich in Potassium, Fiber, Calcium, Iron, Magnesium, Phosphorus and Vitamin C
Mung Dal, soaked for 3 hours 250 gm
Coriander Leaves Few
Ginger I inch
Groundnut Oil 1 tbsp
Salt ½ tsp
Grind soaked mung dal into a smooth paste
Add coriander and ginger and grind one more time in the blender to get a bright green colour and a smooth paste.
Mix well and make it as a dosa batter consistency.
Coat the tawa with a layer of oil.
Take a small portion of the batter and pour it on the hot tawa and let it cook one side.
Gently flip when one side has browned it with chutney of your choice.
Healthy Cooking Tips
Wash Mung Dal well and discard the water. Discarding water may reduce bloating and can also reduce uric acid levels.
Do not sieve besan for the recipe.
Groundnut oil is a good source of monosaturated fat (MUFA), so it is a healthier cooking oil.