Ingredients:
- 1 cup rice flour
- 1/4 cup yogurt
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 small green chili, finely chopped
- 1/4 cup grated carrot
- 1/4 cup finely chopped spinach
- 1/4 cup finely chopped coriander leaves
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Water as needed
- Oil for cooking
Instructions:
- Prepare the Batter:
- In a large mixing bowl, combine the rice flour and yogurt. Gradually add water while stirring to create a smooth, thick batter. The consistency should be similar to pancake batter.
- Add the chopped onion, tomato, green chili, grated carrot, spinach, and coriander leaves to the batter. Mix well.
- Add cumin seeds, turmeric powder, red chili powder, garam masala, and salt to taste. Stir until all ingredients are well combined.
- Heat the Pan:
- Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
- Cook the Chilla:
- Pour a ladleful of batter onto the heated pan and spread it evenly to form a thin pancake.
- Drizzle a little oil around the edges and cook for 2-3 minutes, or until the bottom is golden brown and crisp.
- Flip the chilla and cook the other side for another 2-3 minutes until it is fully cooked and has golden spots.
- Repeat:
- Repeat the process with the remaining batter, adding a little oil to the pan as needed.
- Serve:
- Serve the rice chilla hot with chutney, yogurt, or a side of your choice.
Cooking time: 20-25 minutes
Tips:
- For added flavor, you can mix in some crushed garlic or ginger paste into the batter.
- Adjust the spice levels according to your preference.
- Ensure the batter is not too thick or too thin for the perfect chilla texture.
- You can also add other vegetables like bell peppers, corn, or peas to the batter for variety.
Enjoy this healthy and flavorful Rice Chilla, perfect for a quick and satisfying meal!