|1.||Besan / chana flour / kadale hittu / gram flour / kadalai mavu / chick pea flour 1/2 cup|
|2.||Rice flour 1 tablespoon|
|3.||Ajwain 1/4 teaspoon|
|4.||Hing 1/8 teaspoon|
|5.||Chili powder 1/4 teaspoon or to taste|
|6.||Jeera powder 1/4 teaspoon|
|7.||Salt to taste|
|8.||Curd 1 tablespoon|
|9.||Coconut gratings 1 tablespoon|
|10.||Curry leaves, chopped, 1 sprig|
|11.||Coriander leaves, chopped, few sprigs|
|12.||Ginger, chopped, 1/4 teaspoon|
|1.||Onion, finely chopped, 1|
|3.||Carrot, gratings, 1|
2-7 of the Ingredients table to the utensil with besan.
the curd with a spoon.
Add to the besan mixture.
water and mix to make a batter.
The batter should be thinner than the dosa batter and little thicker than the rava dosa batter.
coconut, chopped leaves and ginger.
the tomato into 4 pieces.
Remove the inner part and seeds.
Use inner part and seeds as an item to make a curry, sambar or chutney.
Chop the outer portions.
Mix onion, carrot gratings and tomato.
Topping is ready.
a dosa tava.
Pour a few drops of oil and spread it across the tava.
Turn the flame to medium.
Do not cook the besan ka cheela on high flame, because the cheela will get burnt quickly.
Pour a ladle full of the dosa batter, on the hot tava, in a circular motion.
the topping across the raw chilla.
Pat the topping with a spatula, so the topping sticks to the chilla.
Cover with a plate.
Cook for a minute.
Set flame to low.
Cook for a few more minutes.
Remove the plate.
a few drops of oil across the cheela.
Flip the cheela carefully when you can easily lift it up with the spatula.
a few drops of oil.
Press the chilla with a spatula.
After a few minutes, lift the chilla and check if the onion and tomato pieces have some brown spots. If yes, flip and cook on a low flame for some more time, which depends on whether you want the chilla to be soft or crispy.
ka chilla is ready.
|TIPS||Besan ka Chilla Recipe|
|1.||Add palak puree to the batter to make the chilla more nutritious.|
|2.||Use puli inji as a side dish in addition to or in lieu of tamarind chutney.|
|3.||Use spring onion, in season, as one of the items for topping.|
|4.||Add chopped green chilies to make this dish spicier.|