Sometimes, the modification of some of the ingredients or the addition of veggies can give a very innovative spin to popular recipes.
Here, the addition of buttermilk and cabbage has that effect on the traditional chilla. The rava and the urad dal flour are essential ingredients that balance the mushiness of rice very well. Coriander and green chillies impart a wonderful aroma that fills the room when the rice and vegetable chilla is cooked on the tava.
Good to serve for Breakfast as well as Evening Tea Snacks.
🔷 Preparation Time: 25 mins 🔷 Cooking Time: 10 mins 🔷Total Time: 35 mins
🔷 Ingredients
• 1 cup cooked rice (chawal) , mashed lightly
• 3 tbsp Mayur sooji
• 1/4 cup urad dal (split black lentil) flour
• 1/4 cup grated cabbage
• 1/4 cup grated carrot
• 1 tbsp finely chopped coriander (dhania)
• 2 tsp finely chopped green chillies
• 1/2 tsp chilli powder
• 1 cup thick buttermilk
• salt to taste
• Mayur oil for greasing and cooking
🔷 For Serving
• green chutney
🔷 Method
1. Combine all the ingredients in a bowl and mix well. Keep aside for at least 10 minutes.
2. Heat a non-stick tava (griddle), grease it lightly using a little oil, spread a little mixture over it and spread into a circle.
3. Cook the chilas using a little oil, till it turns golden brown in colour from both the sides.
4. Repeat with the remaining batter to make the rest of the chilas. 5. Serve immediately with green chutney.