Rice and Vegetable Chila Video by Tarla Dalal

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

Preparation Time: 
Cooking Time: 
Makes 15 chilas
Show me for chilas


Ingredients

1 cup cooked rice (chawal) , mashed lightly
3 tbsp semolina (rava)
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
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 50 mm. (2”) diameter 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 14 more chilas.
  5. Serve immediately with green chutney.

Handy tip:

  1. 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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