BEETROOT CHILLA

Beetroot Chilla is a Gluten free pancake and is a combination of taste and nutrition tied together. If you love chilla or pancake this recipe is for you. The humble besan chilla is transformed with the sweetness of beetroot and gives a wonderful purple colour.

The colour is not only the inviting quality. When I tried it for the first time, I could taste the sweetness from the beetroot and served it with extremely spicy coriander chutney. The sweet & sour combo is so good.

A perfect option for kids to make them eat beetroot. My younger son, Rohit hates beetroots, so I look out for different possibilities to add nutritient packed veggies to food. Well….I must say, he loves these chillas. I have shared earlier recipes for other chillas like oats chilla, besan chilla.

Now, let’s get started with the ingredients and the recipe. For beetroot chilla, you will need…

Ingredients

• 1 cup Gram flour / Besan
• ½  cup Oats, ground
• 1 large size Beetroot, boiled and grated
• Salt and Pepper, as per taste
• ¾ cup Curd
• Water to adjust the batter
• Oil, for spreading on the pan
• ½ Onion, chopped (optional)
• Cilantro, for garnishing

Method

• In a bowl, add gram flour, ground oat flour and curd. Mix well.
• Add beetroot, salt and pepper. Mix till combined.
• Now, if the batter is too thick add a quarter cup of water and adjust the consistency.
• Make sure that the batter is neither too thick nor too thin. Both ways it will be difficult to make chilla.
• On a nonstick pan, add a little bit oil. Pour 2-3 tablespoons of batter and spread just a bit to form chilla.
• Sprinkle chopped onion and cilantro on the chilla while it is cooking.
• Once it starts to cook, you will see bubbles on the sides.
• Flip and cook on the other side.
• Serve tasty beetroot chilla with sambhar or chutney of your choice.