Sprouts & Methi Bhajiya (Non-Fried)

Bhajiyas in 2 tablespoons oil! Yes, you read correctly; these guilt-free bhajiyas prepared in an appam pan are not deep-fried still heavenly delicious! They can be served as a snack with tea or as a side-dish with dal & rice.


Time: 15 minutes


Serves: Makes 18-20 bhajiyas

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  1. 3/4 cup sprouted moong dal
  2. 1/2 cup finely chopped methi leaves
  3. 1/2 cup chopped onions
  4. 1 teaspoon finely chopped green chillies
  5. 1 teaspoon freshly ground ginger
  6. 1 teaspoon freshly ground garlic
  7. 1/4 teaspoon baking soda
  8. 1-2 tablespoons oil
  9. Salt to taste


  1. Grind the moong sprouts into a coarse paste in an electric grinder without adding any water.
  2. Combine the paste with the remaining ingredients (except oil) in a large bowl and mix well.
  3. Grease an appam pan with oil and heat it. Drop a teaspoon full of bhajiya mixture into each cavity of appam pan and cook on medium heat till golden brown from one side. Brush little oil on top of the bhajiyas and flip them over. Cook till golden brown from all sides rotating them in-between. It should take about 5 minutes for 1 batch of bhajiyas.
  4. Repeat the same process for rest of the mixture to make more bhajiyas.
  5. Serve them immediately while they are hot and crispy. These bhajiyas taste great with green chutney or tomato chutney.

Recipe Tip:

You can also deep-fry the bhajiyas using the same recipe.

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