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hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla |
Tarla Dalal
23 February, 2024
Table of Content
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
8 chillas
Ingredients
For Hariyali Chilla
1/2 cup peeled and grated bottle gourd (doodhi / lauki)
1/2 cup finely chopped spinach (palak)
1/2 cup finely chopped baby fenugreek leaves (methi)
1/4 cup finely chopped radish leaves (mooli ke patte)
1/4 cup whole wheat flour (gehun ka atta)
3 tbsp besan (Bengal gram flour)
2 tbsp jowar (white millet) flour
2 tbsp rajgira (amaranth) flour
1 tsp ginger (adrak)
a pinch of carom seeds (ajwain)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tbsp finely chopped coriander (dhania)
salt to taste
2 1/4 tsp oil for cooking
Method
Hariyali Chilla recipe with step by step photos
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hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | then do try other healthy chilla recipes also:
- nutritious chilla recipe | multi flour chilla | Indian multigrain pancakes | acidity friendly pancake |
- healthy jowar tomato chilla | jowar flour chilla | multi flour chilla | weight loss chilla |
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hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | then do try other healthy chilla recipes also:
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See the below image of list of ingredients for making hariyali chilla.
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See the below image of list of ingredients for making hariyali chilla.
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To make hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | in a deep bowl, add ½ cup peeled and grated bottle gourd (doodhi / lauki). Doodhi is a good source of vitamins and minerals, including vitamin C, potassium, and magnesium, which are essential for overall health and well-being. After grating the doodhi, squeeze out the excess water using a clean kitchen towel. This will prevent the chilla from becoming watery or soggy.
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Add ½ cup finely chopped spinach (palak). Spinach adds a distinct earthy and slightly bitter flavor to the chilla, giving it a characteristic "hariyali" (green) taste. Spinach is a powerhouse of essential vitamins and minerals like vitamin A, vitamin C, iron, and magnesium, contributing to the nutritional value of the chilla.
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Add ½ cup finely chopped baby fenugreek leaves (methi). Methi is a good source of vitamins and minerals, including iron, calcium, and vitamin K. Methi has a unique and slightly bitter flavor with a pleasant earthy aroma. This creates a well-rounded and balanced flavor profile.
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Add ¼ cup finely chopped radish leaves (mooli ke patte). Radish leaves have a characteristic peppery and slightly bitter taste, adding a delightful layer of complexity and depth to the chilla's flavor profile.
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Add ¼ cup whole wheat flour (gehun ka atta). Wheat flour provides the base and foundation for the chilla batter. It acts as a binding agent, holding all the ingredients together and forming a cohesive batter that can be cooked and shaped into a thin pancake.
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Add 3 tbsp besan (bengal gram flour). Besan contributes to a smooth and even texture in the chilla. Its fine texture blends well with other ingredients, preventing any grittiness or lumps.
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Add 2 tbsp jowar (white millet) flour. Jowar flour has a subtly sweet and nutty flavor that adds depth and complexity to the chilla.
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Add 2 tbsp rajgira (amaranth) flour. Rajgira flour is packed with various nutrients, including iron, calcium, and phosphorus, which are crucial for maintaining overall health and well-being.
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Add 1 tsp ginger (adrak) green chilli paste. Ginger and green chilies both contribute unique, aromatic notes to the chilla. Ginger brings a warm, slightly sweet peppery aroma, while green chilies offer a fresh, herbaceous scent.
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Add a pinch of carom seeds (ajwain). Ajwain adds a distinctive warm, slightly bitter, and pungent flavor to the chilla.
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Add a pinch of asafoetida.
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Add ¼ tsp turmeric powder (haldi).
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Add 1 tbsp finely chopped coriander (dhania).
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Add salt to taste.
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Add 1 cup water.
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Mix well.
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To make hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | in a deep bowl, add ½ cup peeled and grated bottle gourd (doodhi / lauki). Doodhi is a good source of vitamins and minerals, including vitamin C, potassium, and magnesium, which are essential for overall health and well-being. After grating the doodhi, squeeze out the excess water using a clean kitchen towel. This will prevent the chilla from becoming watery or soggy.
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Heat a tava (griddle) and grease it using ¼ tsp oil.
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Pour a ladleful of batter and spread it evenly to make a 125mm (5 inch) diameter chilla.
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Cook it on a medium flame for few seconds using ¼ tsp oil for cooking each chilla until it turns golden brown from both the sides.
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Repeat steps 2 and 3 without greasing the tava to make remaining 7 more chillas.
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Serve hariyali chilla recipe | healthy hariyali cheela | mix flours and green vegetable chilla | immediately.
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Heat a tava (griddle) and grease it using ¼ tsp oil.
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You can also add grated carrot in the batter to increase its nutrient value.
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- Use fresh green leafy vegetables for best flavour and texture.
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Garlic green chilli paste add a lovely flavor and aroma to the dish.
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Gradually add the water to make the batter, it shouldn’t be too thick or too thin.
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You can also add grated carrot in the batter to increase its nutrient value.
Nutrient values (Abbrv)per plate
| Energy | 55 cal |
| Protein | 1.9 g |
| Carbohydrates | 8 g |
| Fiber | 1.7 g |
| Fat | 1.8 g |
| Cholesterol | 0 mg |
| Sodium | 7.1 mg |
Click here to view Calories for Hariyali Chilla
The Nutrient info is complete
