To perpare mung sprout cheel, the whole grams are soaked overnight and water should be drained away and the seeds should be tied in a loosely woven cotton cloth and hung. Water should be sprinkled twice or thrice daily. To know more visit: https://strengthandgain.com/

1. Objective –
Prepare a recipe
using sprouted
grains and study
the process of
germination
Submitted by – Akash Dass
Website: Strength and Gain

2. Germination
The whole grams are soaked overnight and water should be drained away and the seeds
should be tied in a loosely woven cotton cloth and hung. Water should be sprinkled twice or
thrice daily.
In a day or two germination takes place. Moisture and warmth are essential for germination.
Green gram can be germinated in a shorter time. In summer, the germination process is
faster than in winter. Bengal gram, dry beans and dry peas can also be germinated.

3. Benefits of germination
 Nutritive value is improved during sprouting, dormant enzymes get activated and digestibility and
availability of nutrients are improved.
 Starches and proteins are converted to simpler substances as germination proceeds, the ratio of
essential to non-essential amino acids changes providing more essential amino acids.
 During sprouting minerals like calcium, zinc and iron are released from bound form.
 The phytic acid amount is reduced so the availability of proteins and minerals are increased.
Riboflavin, niacin, folic acid, choline and biotin content are increased.
 Vitamin C is synthesised during germination when dormant enzymes are activated.
 Sprouting decreases cooking time. The thick outer coat bursts open the grain and the grain
becomes soft making it easier for the cooking water to penetrate the grain.

4. To understand germination I
prepared
Sprout Cheela

5. Sprouting of Mung

7. Making Mung Cheela

8. Ingredients
 Sprouted Mung – 50gm
 Grated Ginger – 1 teaspoon
 Green chilli – 1
 Dhaniya – ¼ katori
 Salt – As per taste
 Red chilli powder – 1/4th teaspoon
 Turmeric powder – 1/4th teaspoon
 Ghee – 1 tablespoon

9. Preparing Cheela Batter
 Add the sprouted mung in a grinder jar. Grind with ¼ cup of water. Grind to a smooth
batter.
 Add ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder
 Add 1 teaspoon salt or add as required.
 Stir and mix well very well. Keep aside.
 Chop ¼ cup chopped coriander leaves, 1 teaspoon grated ginger and 1 green chilli
(finely chopped).
 Add the chopped ingredients to the moong batter and mix well.
 Allow the batter to rest for 15 to 20 minutes.

10. Preparing Mung Cheela
 Check the consistency of the batter. If it’s too thick then add 1 to 2 tablespoons of water.
 Heat the pan. This is important as the pan has to be hot before you make the cheela.
 Add a scoopful of batter towards the centre of the pan.
 Just rotate the batter with the back of the spatula giving a round and even shape. Cook
cheela on a medium flame.
 Drizzle a few drops of ghee around the edges of the chilla.
 Flip the chillas and cook the other side for a minute, till golden brown and crisp.

12. Nutritive
value per
serving
Calorie 87 kcal
Carbohydrate 5.9g
Fat 6.3g
Protein 3.4g
Fiber 1.8g
Sodium 88mg
Potassium 175.14mg

13. Discussion
Growth of germ from the seed is called
germination. All types of the coats with
seed coats can be germinated. I
germinated mung to observe the
germination process.
Germination is carried out into steps
1. Soaking
2. Sprouting/Germination

14. Soaking
It is an essential process as the dry sheet
contains only 8 to 10% moisture, which is not
sufficient for activation of enzymes and
protoplasm present in the mung.
For soaking, I used 250 grams of mung in
500 ml of water.
After soaking for 12 to 18 hours we observe
the water absorbed by measuring remaining
water which is 400ml.

15. Sprouting/
Germination
After soaking, mung are put in to sprout
maker for 12 to 24 hours for sprouting we
observed 1 ½ inch sprouts In the mung.
The process of germination is affected by the
following factors which must be controlled for
better quality germination.
1. Quality of seeds
2. Hydration
3. Presence of oxygen
4. Suitable temperature

16. Quality of seeds
Seed quality decides the availability of nutrients for quality of germination. Good quality seeds
have better results of carbohydrate, protein and fat which are hydrolysed by enzymes during
germination. Thus we take good quality seeds.

17. Hydration
A dormant seed generally has only 8 to 10% of moisture which is insufficient for germination. The
seed requires 75 to 90% of water for activation of enzyme and protoplasm to carry out
germination. Hydration softens seed coats and increases the property of seeds. Thus we keep
some water In the lower disc of sprout-maker for proper sufficient moisture

18. Presence of oxygen
Oxygen is required for the germination of seeds as germination is a biological process. Oxygen
is used in aerobic respiration. The main source of seedlings of energy for growth. The sprout-
maker has an inlet which allows the proper oxygen supply for sprouting.

19. Suitable temperature
Germination occurs best between 25 to 30°c or at normal room temperature (37°c). Temperature
less than this may delay germination whereas the higher temperature can develop off taste
and affect palatability. Thus to obtain better results we kept mung at normal room
temperature.