salt to taste
1 onion finely chopped
2 tbsp coriander leaves finely chopped
1 cup sprouted green moong
2 green chillies (optional)
1 tsp cumin seeds
3 tsp rice flour
3 tsp semolina
1/4 cup finely chopped carrot
1/4 cup finely chopped capsicum
2 tbsp chopped mint leaves
oil for cooking
1/2 inch ginger
Steam the sprouts for around 5 minutes. Blend into a puree and keep them aside. Meanwhile, take a large mixing bowl and add semolina, rice flour, and water and salt it. Stir vigorously to form a thick batter.
Take another mixing bowl and add the sprouts puree, vegetables, coriander leaves, mint leaves, and salt to it. Mix them well.
Preheat half a tablespoon of refined oil on a griddle. Once the oil heats up, pour a scoop of the batter and spread it evenly in the shape of a disc let it cook on light to medium heat.
Cook on both sides till golden brown.
Serve with sambar & chutney.