Ingredients
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1 cup Rolled Oats (mildly roasted & powdered)
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1/2 cup Moong (soaked in water for 4 hours)
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1 Finely chopped small Ginger Knob
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2-3 Finely chopped Garlic Cloves
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Finely chopped Green Chillies (as per taste)
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1 spoon Chopped Onion
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1/2 tsp Turmeric Powder
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Salt as per taste
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1/2 tsp White Sesame Seeds
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1/2 tsp Ajwain
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Some finely chopped Carrot (optional)
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Handful of finely chopped Coriander (alternatively Palak/Methi can be used)
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Oil (for roasting)
About
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Gluten-free moong oats thepla is a nutritious Indian flatbread or pancake prepared using moong dal (split mung beans), oats, and various spices.
Moong dal is rich in plant-based protein, aiding in muscle repair and growth. It can be served with various accompaniments such as yogurt, pickles, chutneys, or any preferred side dish.
Steps
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1
Done
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Grind 1 cup of rolled oats in a mixer jar after lightly roasting them. Set the ground oats aside. |
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2
Done
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In a mixer jar, take soaked moong dal, ginger, garlic, green chilies, and chopped onion. Blend without adding water. |
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3
Done
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Transfer the moong mixture to a bowl. Add turmeric powder, salt, white sesame seeds, crushed ajwain, chopped carrot (if using), and finely chopped coriander. |
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4
Done
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Mix in the ground oats to form a soft dough, combining all the ingredients thoroughly. |
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5
Done
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Divide the dough into smaller portions and form balls. Roll out each ball on a rolling board using a rolling pin. To prevent sticking, place a wet cloth or polythene on the rolling board. |
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6
Done
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Heat a cast-iron pan or skillet. Place the thepla on the hot pan and cook. |
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7
Done
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Drizzle some oil and flip the thepla, ensuring both sides are cooked until they turn golden-brown. |
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8
Done
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Make more theplas by following the same procedure with the remaining dough. |
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9
Done
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Serve the Healthy Gluten-Free Moong Oats Thepla with a side of curd for a delightful and nutritious meal. |
