Chillas can be prepared with many seasonal veggies. Protein plus fiber is very important for everyone. We can also adapt and use greens in chillas like palak, Coriander, amaranth the green can be finely chopped or boiled and pureed then mixed in the batter this way vitamins infused in chillas for fussy eaters.
Recipe video updated on Youtube
Ragi Chilla / Kelvaragu maavu Dosai
Ingredients:
50 Grams Black Gram Dal / Urad Dal
50 Grams Thick Poha / Aval / Avalakki
150 Grams Ragi Flour / Finger Millet Flour
2 Tbsp Grated Carrots
2 Tbsp Grated Coconut
2 Tbsp Finely Chopped Onion
2 Tbsp Finely Chopped Coriander Leaves
2 Tbsp Finely Chopped Curry leaves
2 Green Chilies Finely Chopped
1/2 Inch Ginger Grated
1 Tsp Cumin Seeds
1 Tbsp Salt
Oil as required
Method:
Wash the uraddal (blackgram dal) thrice. Add 2 cups of water and soak the dal for an hour.
After an hour strain the dal in and reserve it in seive till excess moisture has drained.
Wash and soak the thick poha in 1 cup of water for half an hour.
In a mixerjar transfer the urad dal, grind till coarse paste. Next add the soaked poha in batches and grind till smooth paste. While grinding we can add half cup of water in small batches to achieve smooth batter
Transfer the batter in a mixing bowl. Add the finger millet flour along with half tbsp salt. stir all the ingredients till the batter is smooth we can add half cup of water to form a smooth batter.
In a mixing bowl add grated coconut, grated carrots, finely chopped coriander, finely chopped curry leaves, finely chopped chilles, grated ginger, cumin seeds and salt, mix all the ingredients till well combined.
Place a tawa on medium flame, ladle the batter and spread in a even layer to form chilla , next top the chilla with a small amount of veggie topping in a even layer.
Spread one tsp oil on the chilla allow it to fry for a minute on one side, next gently flip it on the other side add one more tsp oil and fry for a minute till golden.
Fold the chilla and serve it hot with chutney , pickle or curd...enjoy!
Wash the uraddal (blackgram dal) thrice. Add 2 cups of water and soak the dal for an hour.
After an hour strain the dal in and reserve it in seive till excess moisture has drained.
Wash and soak the thick poha in 1 cup of water for half an hour.
In a mixerjar transfer the urad dal, grind till coarse paste. Next add the soaked poha in batches and grind till smooth paste. While grinding we can add half cup of water in small batches to achieve smooth batter
Transfer the batter in a mixing bowl. Add the finger millet flour along with half tbsp salt. stir all the ingredients till the batter is smooth we can add half cup of water to form a smooth batter.
In a mixing bowl add grated coconut, grated carrots, finely chopped coriander, finely chopped curry leaves, finely chopped chilles, grated ginger, cumin seeds and salt, mix all the ingredients till well combined.
Place a tawa on medium flame, ladle the batter and spread in a even layer to form chilla , next top the chilla with a small amount of veggie topping in a even layer.
Spread one tsp oil on the chilla allow it to fry for a minute on one side, next gently flip it on the other side add one more tsp oil and fry for a minute till golden.
Fold the chilla and serve it hot with chutney , pickle or curd...enjoy!
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