These Sprout Balls with creamy Betroot Dip is a perfect evening light meal to have this rainy season as it very well balanced, loaded with fibre, protein and antioxidants.
This recipe is very easy and takes hardly 20 mins to come together making it a perfect recipe to pack in your office lunchbox.
RECIPE-
* 1 cup sprouts, blended
* 1/2 cup sweet potato, boiled
* small peace of ginger
* 1-2 green chilli
* salt to taste
* 1-2 tbsp lemon juice(optional)
* 2-3 tbsp coriander, chopped
* 2 tosp rice flour for binding (optional)
Shape these in equal sized balls and cook in a greased appe pan.
For hung curd dip-
* 1 cup thick curd
* 1/2 cup boiled beetroot, grated
* 1/2 tsp black pepper powder
* salt to taste
* 1/2 tsp roasted jeera powder