Dear friends,
After some oats recipes,here is a recipe easy to prepare and one that is very healthy. It is also filling and has less calories and easily digestible.
Can substitute for breakfast or act as an evening snack.
Try this and you won't regret.

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Health benefits of sprouts

Here is ahealthy Indian food options. If you’ve decided to eat healthy but don’t really like eating bland or sweet oats, cornflakes and other such ‘food for weight watchers’ recommended by dieticians, fret not. Here is an Indian food item that is not only a treat to your gustatory senses but healthy as well!

A healthy snack option compared to samosas, bhajiya, sev puri etc, it can be made in a few minutes by adding onions, tomatoes, chaat masala and lime.

Calorie value: 100 gm sprouts = 25-30 calories

Why is it a healthy option?

Sprouts have gone through a germination process during which all its nutrients are broken down into their simplest forms making them ‘predigested’ and easily absorbable by the body.
Sprouts are a rich source of vitamins, proteins, minerals and fibre.

Here’s a healthy sprouts chaat recipe courtesy Gram dumplings have been added to it for extra protein:



1 1/2 cups sprouted moong (whole green gram)
3/4 cup finely chopped onions
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 green chilli, finely chopped
1 tsp chaat masala
1 tsp sugar
2 tsp lemon juice
1 tsp oil
Salt to taste

For the dumplings

1/2 cup besan (Bengal gram flour)
1 tsp chilli powder
1/2 tsp fennel seeds (saunf)
1/8 tsp carom seeds (ajwain)
2 to 3 tbsp low fat curds (dahi)
a pinch of baking soda
salt to taste

For the garnish

1 tbsp chopped coriander (dhania)


Combine all the ingredients and knead into a smooth dough. Divide the dough into 4 equal portions. Shape each portion to make a thin roll approximately 6 mm. (¼”) in diameter. Steam the rolls for 8 to 10 minutes. Cool completely and cut the rolls into very small pieces. Keep aside.

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How to proceed

Heat the oil in a non-stick pan and add the cumin seeds, fennel seeds and asafoetida. When the seeds crackle, add the onions, turmeric powder and green chilli and sauté for 3 to 4 minutes. Add the moong sprouts, salt and ¼ cup of water and cook for 4 to 5 minutes. Add the prepared dumplings, chaat masala, sugar and lemon juice and mix well. Serve hot, garnished with the coriander.