A light, nourishing chilla made with soaked chickpeas and fresh veggies.
Serves 2
Ingredients
- ¼ cup chickpeas (soaked for 12 hours)
- ¼ cup water (for blending)
Other Ingredients:
- ¼ tablespoon kasuri methi
- ¼ teaspoon grated ginger
- ¼ teaspoon chopped green chili (optional)
- ¼ teaspoon cumin powder
- 2 tablespoons chopped coriander
- ½ tablespoon grated carrot
- ½ tablespoon grated beetroot
- Rock salt to taste
- Water, as needed (for batter consistency)
Method
- Soak Chickpeas:
Wash and soak chickpeas in water overnight or for 12 hours. - Make Batter:
Drain the soaked chickpeas and blend with ¼ cup water until smooth. - Mix Ingredients:
Pour the batter into a bowl. Add kasuri methi, ginger, chili, cumin, coriander, grated carrot, beetroot, and salt. Mix well. If the batter feels too thick, add a little more water. - Heat the Pan:
Heat an iron tawa or flat pan on high. Once hot, reduce the flame to medium, apply a few drops of oil or ghee, and wipe it with a cloth. - Cook the Chilla:
Pour a ladle of batter onto the tawa and spread it gently in a circular motion. Let it cook on one side for 4–5 minutes until edges lift. Flip and cook the other side for another 4–5 minutes. - Serve Fresh:
Serve warm with coconut chutney or green chutney.
Tips:
- Use an iron tawa for a crispy texture and added iron.
- Avoid refrigerating the batter. Prepare fresh each time.
