· Soak 1cup green gram dal overnight in 2 cups of water.
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· Next day drain off the water and place the soaked dal in a wet muslin cloth , wrap it tight and keep in dark place for 24 to 48 hours. I used to make sprouts in my casserole, you can refer to the pictures attached.
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· On day 3 , the moong beans have sprouted well. Now in a mixer grinder add the sprouted moong bean , 1 green chilly and ½ inch ginger and pulse it to make a coarse paste. Donot add water.
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· Take the ground mixture in a mixing bowl, add 11/2cup wheat flour, 1/4 cup of Gram flour/besan flour , 1/4tsp Turmeric powder, 1/2tsp Red chilly powder, 1/2tsp Roasted cumin powder, 1/2tsp Ajwain, 3/4tsp Salt and mix well .
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· Now add 3tbsp curd and mix to form a soft dough.
· Apply 1/2tsp oil to the dough , cover with moist , muslin cloth and allow to it for 30 minutes.
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· After 30 minutes, knead the dough for 5 minutes, take a ball sized dough and flatten with rolling pin. Use the wheat flour for dusting.
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· The thepla should be little thicker and even on all sides.
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· Heat a tawa on medium to low flame, roast the rolled thepla by adding 1/2tsp oil on both sides.
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· Healthy sprouted Moong dal Theplas are ready to be served with Raitha , Pickle or any Sabzi of your choice. I serve it with Aloo sabzi.
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· Enjoy the Theplas Hot.
· Note:
· Allow the moong dal to soak for 8 – 10 hours and give a sprouting time of 2days as this gives us high protein content to the moong bean.
· Donot add water white , while grinding the sprouts or else it will become like moongdal dosa batter.
· You can increase the green chillies as per your spice intake.
· Increase the amount of Besan/Gram flour for more softer theplas.
· Use only curd while kneading the dough, if you use water , the theplas become stiff.
· Since these theplas cannot be rolled thin, allow more cooking time on the tawa in a medium flame.
