Print Recipe

Sprouted Mung Carrot Cheela

Yields: 2-4 cheelas (depends on cheela size)
Cook Time3 mins
Course: Breakfast
Keyword: Cheela
Cost: $0.5




  • 1 cup Cheela batter
  • 1/4 cup Sprouted mung beans


  • 1/2 tsp Ginger finely grated
  • 1/2-1/3 tsp Green chilies finely chopped
  • 1/4-1/3 cup Carrot grated


  • 1/4-1/3 cup Cilantro leaves


  • 1/4 tsp Rock salt
  • 1/4 tsp Black salt (if not available, substitute for your regular salt)
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Carom seeds (ajwain)



  • Place the cheela batter in the blender along with the salt, turmeric, carom seeds, ginger, sprouted mung beans, green chilies.
  • Blend into a paste and pour into a mixing bowl.
  • Add carrots and cilantro leaves. Mix well.


  • Medium heat a flat non-stick pan.
  • Take a ladle full of the prepped batter and pour on the pan.
  • With the back of the ladle, spread lightly so the cheela doesn’t break OR rotate the pan to spread it in a circle as much as possible.


  • Within a few minutes, you will see the edges begin to leave the pan.
  • Flip it and cook; pressing down lightly with a spatula for thorough cooking.
  • Flip it over again. When you see light brown spots on the cheela, you know it’s done.


  • Relish the hot cheela. Consider dipping it in some chutney.


This Green Cheela will help you check off four boxes in Dr. Gregor's Daily Dozen checklist
  • Beans (yellow split-peas and sprouted mung beans)
  • Other Vegetables (carrots)
  • Spices (1/4 tsp turmeric)
  • Greens (cilantro and in chutney)
Learn more about Dr. Gregor's Daily Dozen here.
Alternative: Sprout any type of beans and add them. Substitute carrot for any vegetable of your choice. Alter ingredient quantities as per your liking.