Ingredients
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1 cup Sprouted Moong
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Green Chillies (as per taste)
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1 small Ginger Knob
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Small bunch of Coriander Leaves
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Water (as required)
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2 spoon Gram Flour (Besan)
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Salt as per taste
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Pinch of Baking Soda (optional)
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Oil
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White Sesame Seeds (Safed Til)
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Green Chutney
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Low Fat Spread
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Tomato Slices
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Crushed Black Pepper
About
Steps
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1
Done
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In a mixer jar, combine 1 cup of Sprouted Moong, Green Chillies (to taste), 1 small Ginger Knob, and a small bunch of Coriander Leaves. Add a little Water and churn the mixture coarsely. |
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2
Done
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Transfer the coarsely ground mixture into a mixing bowl. Add 2 tablespoons of Besan (Gram Flour) and mix well. Season with Salt as per taste. |
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3
Done
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Optionally, add a pinch of Baking Soda for quick fermentation. Alternatively, let the batter sit for 3-4 hours for natural fermentation. |
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4
Done
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Heat Oil in a pan over medium heat. Sprinkle Safed Til (White Sesame Seeds) on the heated oil. Pour the Moong batter onto the pan, spreading it into a square shape. |
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5
Done
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Drizzle some Oil around the edges. Cook until both sides are golden-brown. |
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6
Done
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Take the cooked Moong Bread from the pan. Apply Green Chutney generously on one slice of Moong Bread. Spread Low Fat Spread on another slice of Moong Bread. |
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7
Done
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Place Tomato Slices on the slice with Green Chutney. Sprinkle Salt and Black Pepper on the Tomato Slices. Place the slice with Low Fat Spread on top to form a sandwich. |
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8
Done
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Cut the sandwich in the middle diagonally. Arrange the halves on a serving plate. |
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9
Done
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Enjoy your healthy and delicious Sprouted Moong & Tomato Sandwich! |
