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Sprout and spinach squares

by Smita (follow)
Ex-medico, food blogger, food enthusiast from Melbourne. Find more recipes on my personal blog smitasfoodcharm.com
Healthy Recipes (297)      Vegan (122)      Gluten Free (118)      March Competition (2)     
This is an easy recipe which is very healthy; it is steamed and hence uses just a teaspoon of oil, and the best part is, it is gluten-free.

Devour without guilt


Ingredients
1 cup sprouted mung beans
3/4 cup chopped spinach
1-2 green chilli
2 tablespoons chickpea flour (besan)
Salt to taste
1 teaspoon fruit salt (OR 3/4 teaspoon baking soda and 1/4 teaspoon lemon juice)
Few drops oil to line dish

For tempering
1 teaspoon oil
1 teaspoon sesame seeds
1/2 teaspoon mustard seeds
3-4 curry leaves
A pinch asafoetida

Method
Blend together spinach, sprouts and chilli with very little water to make a smooth paste.



To the ground paste, add salt and chickpea flour. Mix well such that no lumps are present.

Now add the fruit salt and 1 teaspoon water over it (if using the replacement, no need for water).



The batter should be of dropping consistency. Add water slowly (a teaspoon at a time) to adjust the consistency.

Take a flat dish with edges and line it with some oil then pour in the batter for steaming.

Ready for steaming


Steam for 15 minutes. If using a pressure cooker, cook without whistle.

Switch off heat. Let stand for 5 minutes, then open cover, remove the dish and let it cool for awhile.

To prepare the tempering, add oil to pan - once it is hot, add sesame, mustard, asafoetida and curry leaves. Let everything crackle then pour over the steamed dish and spread with spoon.



Cut into squares and transfer to serving plate. Relish it with chutney or sauce of your choice.

Categories
#Healthy Recipes
#Gluten Free
#March Competition
#Vegan
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