Preparation

1. **Prepare the Sprouts:** If using pre-made Sprouts Chilla gm mix, skip to step 2. If making from scratch using sprouts, blend approximately 1 cup of sprouted beans (such as moong or mixed sprouts) with a little water (2-3 tablespoons) until you achieve a coarse paste. Avoid over-blending to retain some texture.

2. **Mix the Batter:** In a bowl, combine 1 cup Sprouts Chilla gm mix (or the blended sprout paste from step 1). Add approximately 1/2 cup water gradually, mixing to form a smooth batter. The consistency should be similar to pancake batter – not too thick, not too runny. Add a pinch of salt to taste.

3. **Heat the Pan:** Heat a lightly oiled non-stick pan or griddle over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.

4. **Pour the Chilla:** Pour approximately 1/4 cup of batter onto the hot pan for each chilla. Spread the batter gently into a circular shape, about 4-5 inches in diameter.

5. **Cook the Chilla:** Cook for 2-3 minutes on one side, or until the edges begin to lift and the bottom is lightly golden brown.

6. **Flip and Cook:** Flip the chilla carefully using a spatula and cook for another 2-3 minutes on the other side, or until both sides are golden brown and cooked through. Press gently with the spatula to ensure even cooking.

7. **Serve:** Remove the cooked chilla from the pan and serve hot. Repeat steps 4-6 with the remaining batter.