By Bornika Das
May 31, 2024
Beetroot chilla is a vibrant and nutritious twist on the traditional Indian savory pancake, making for a delicious breakfast or snack option. This savoury dish can be served with yoghurt or chutney. Take a look at the recipe here:
1 cup besan 1 medium-sized beetroot, grated 1 small onion, finely chopped 1 small tomato, finely chopped 2 green chillies, finely chopped 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder Salt to taste Water as needed Oil for cooking Fresh coriander leaves, chopped
In a large mixing bowl, combine gram flour, grated beetroot, chopped onion, tomato, green chillies, cumin seeds, turmeric powder, red chilli powder, and salt. Mix well.
Gradually add water to the mixture, stirring continuously to avoid lumps, until you get a smooth, pouring consistency batter.
Heat a non-stick pan or griddle over medium heat. Grease it lightly with oil. Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin pancake.
Drizzle a little oil around the edges. Cook until the edges start to lift and the underside turns golden brown. Flip and cook the other side until golden and crisp.
Garnish with chopped coriander leaves and serve hot with chutney or yoghurt.