Rice and Vegetable Chila Video by Tarla Dalal
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Traditional rice chila made with buttermilk and cabbage, makes all the difference.
Recipe Description for Rice and Vegetable Chila
- Combine all the ingredients in a bowl and mix well. Keep aside for at least 10 minutes.
- Heat a non-stick tava (griddle), grease it lightly using a little oil, spread a little mixture over it and spread into a 50 mm. (2”) diameter circle.
- Cook the chilas using a little oil, till it turns golden brown in colour from both the sides.
- Repeat with the remaining batter to make 14 more chilas.
- Serve immediately with green chutney.
- You can make 5 to 6 chilas on a tava at a time. Alternatively you can also use a mini uttapa pan.
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