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(569)Moong Sprouts Thepla.

Health Benefits of Moong Sprouts Thepla

(1). High in Plant Protein.
Moong sprouts are one of the richest vegetarian sources of protein. Adding them to thepla makes it a perfect energy-boosting meal.(2). Excellent for Digestion. Sprouting increases fibre and enzyme content, making thepla easier to digest. It supports gut health, prevents acidity, and keeps you feeling light.
(3). Rich in Vitamins & Minerals. Sprouted moong orich in Vitamin C, B-complex vitamins, iron, magnesium, and potassium. This helps improve immunity, strengthen bones, and maintain healthy blood circulation. (4). Keeps Blood Sugar Stable. The  whole wheat flour + sprouts combination provides slow-release energy. It prevents sudden sugar spikes, making it suitable for diabetics when eaten in moderation. (5). Low in Calories & High in Satiety
Sprouts are naturally low in calories but rich in nutrients, keeping you full for longer. Perfect for weight-watchers and for healthy snacking. (6). Great for Skin & Hair.Moong sprouts provide antioxidants, Vitamin E, and silica which help maintain glowing skin and healthy hair — especially beneficial if eaten regularly. (7). Boosts Immunity Naturally
Sprouting enhances the bioavailability of nutrients, especially Vitamin C. This strengthens immunity and helps fight seasonal infections. (8). Supports Heart Health. Fibre and potassium in sprouts helps control cholesterol and maintain healthy blood pressure. (9). Gut-Friendly & Cooling. Moong is naturally cooling and balancing for digestion. Even in the  seasonal heat, it feels light on the stomach and nourishing.

Ingredients

  • 2 cup Sprouted Moong.
  • 2 cup Wheat flour.
  • ½ cup Curd.
  • ¼ cup finely chopped Coriander leaves.
  • 4 tbsp. Oil for moin.
  • 2 tbsp. Sugar.
  • 2 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tbsp. White Sesame seeds.
  • 1½ tsp. Salt.
  • 1 tsp. Turmeric powder.
  • ¼ tsp. Asafoetida powder.
  • 2 green chilies and 1 inch size Ginger.

Method

  1. Wash and Soak the whole Moong 36 hours prior. After 8 to 10 hours, drain the water and tie soaked Moong in the handloom kitchen napkin,tie it in a potli form and keep this potli in a close container.
  2. Next morning you will get beautiful sprouts of Moong.
  3. Wash the sprouts, drain the water and in a mixture grinder make a coarse batter of sprouted moong, green chillies and ginger.
  4. Transfer batter in a mixing bowl and add all dry spices, sugar, chopped Coriander leaves and curd. Mix well and keep aside.
  5. In another mixing  bowl mix wheat flour with oil. Check the moin with holding flour in a first and if flour holds the shape then moin is perfect for thepla.
  6. Mix flour and sprouted batter thoroughly and knead into a medium soft dough.
  7. Divide dough into 15 equal portions.With the help of a rolling pin, roll each dough portion in medium sized thepla and roast in ghee or oil.
  8. Serve with Golkeri pickle or Chhundo or as you wish but serve with love and smile.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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