Beetroot chilla is a nutritious and delicious Indian pancake made with grated beetroot and a batter of wheat flour mixed with spices and herbs.
Chilla, also known as cheela or pudla, is a popular breakfast or snack option in many Indian households.
It is not only easy to prepare but also offers a healthy alternative to traditional pancakes or crepes.
This versatile dish can be customized with various additional ingredients such as onions, green chilies, and spices according to personal preference.
Key Takeaways:
- Beetroot chilla is a nutritious and delicious Indian pancake made with grated beetroot and wheat flour batter.
- Chilla is a popular breakfast or snack option in Indian households, offering a healthy alternative to traditional pancakes.
- Customize the chilla with additional ingredients like onions, green chilies, and spices according to personal preference.
- Serve beetroot chilla with accompaniments such as chutney, yogurt, or tomato sauce to enhance the flavors.
- Beetroot chilla has a unique taste with earthy and slightly sweet flavors, a soft and moist texture, and a crispy exterior.
The Ingredients:
- Atta or wheat flour: 400 gms
- Onion: 1 large (chopped)
- Beetroot: 2 large (200 gms each)
- Green chilies: 5 to 6 (chopped)
- Turmeric: less than half a tablespoon
- Hing or asafoetida: less than half a tablespoon
- Cumin: whole seeds, half tablespoon
- Refined oil: 3 tbsp
- Salt to taste
How to Make Beetroot Chilla (Step by Step Images)?
1. Take a mixing bowl to prepare the batter.
2. First, add the grated beetroot, followed by chopped onions and chopped green chilies.
3. Then, add cumin seeds, hing or asafoetida, and turmeric.
4. Add the atta or wheat flour to the mixing bowl. Add appx 200 gms of wheat at first, mix all the ingredients properly, then add the remaining atta or wheat.
5. Add 1.5 tablespoons of salt.
6. Gradually add water and prepare the batter by mixing everything well.
7. Prepare a semi-thick batter for the chilla, not too thick and not too runny.
8. Heat a tawa or a nonstick dosa pan. Add a little bit of oil and grease it around the pan.
9. Now, add the batter into the pan, spread it evenly with a spatula, and give it a round shape.
10. Reduce the flame to low to medium heat. Let it cook on one side, then flip it to the other side as well. Raise the flame slightly.
11. Drizzle some oil from the side of the chilla so that both sides get evenly fried.
12. When Beetroot Chilla is done, take it out on a plate.
13. Repeat the same process to make all chillas with the remaining batter.
Pro Tips for Making Beetroot Chilla
To help you make the perfect beetroot chilla, here are some pro tips to keep in mind:
Choose fresh and firm beetroots: Select beetroots that are firm, with smooth skin and vibrant color. Fresh beetroots will yield better flavor and texture for your chilla.
Grate the beetroot finely: Grate the beetroot using a fine grater to ensure it cooks evenly and blends well with the batter. Finely grated beetroot also enhances the overall texture of the chilla.
Squeeze out excess moisture: Beetroot tends to release moisture when grated. After grating, place the grated beetroot in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This will prevent the chilla batter from becoming watery and ensure a better consistency.
Adjust the batter consistency: The consistency of the batter plays a crucial role in making perfect chillas. It should be similar to a pancake batter – not too thick and not too runny. If the batter is too thick, add a little water to thin it out. If it’s too runny, add a bit more wheat flour to thicken it.
Season the batter well: To enhance the flavor of your beetroot chilla, season the batter with salt, turmeric, red chili powder, and any other desired spices or herbs. This will ensure that the chilla has a well-rounded taste.
Use a non-stick pan or griddle: To avoid sticking and ensure even cooking, use a non-stick pan or griddle. If you don’t have a non-stick pan, lightly grease a regular pan with cooking oil or ghee before pouring the batter.
Cook on medium heat: Cook the chilla on medium heat to achieve a golden-brown color and proper cooking throughout. Cooking on high heat may result in charring on the outside while the inside remains undercooked.
Flip gently and cook both sides: Once the bottom side of the chilla is cooked and turns golden brown, flip it gently using a spatula. Cook the other side until it is evenly cooked and lightly crispy.
Serve hot and fresh: Beetroot chillas are best enjoyed immediately after cooking when they are still warm and crispy. Serve them with chutney, yogurt, or any accompaniment of your choice.
Experiment with toppings and fillings: Get creative with your beetroot chilla by adding toppings like grated cheese, chopped vegetables, or fresh herbs. You can also stuff the chilla with a filling of your choice, such as paneer (Indian cottage cheese) or spiced mashed potatoes, to make it more filling and flavorful.
By following these pro tips, you’ll be well on your way to creating delicious and visually appealing beetroot chillas that everyone will love. Enjoy your culinary adventure!
What to Serve with Beetroot Chilla?
Beetroot chilla can be enjoyed on its own as a light and healthy snack or breakfast option. However, if you’d like to serve it with accompaniments to create a more satisfying meal, here are some delicious options:
Chutneys: Serve beetroot chilla with a variety of chutneys for added flavor. Mint chutney, coriander chutney, or tamarind chutney are popular choices in Indian cuisine. These condiments provide a tangy and spicy contrast to the mild flavors of the chilla.
Yogurt: A cooling and creamy yogurt dip or raita pairs well with beetroot chilla. You can prepare a simple yogurt dip by whisking yogurt with salt, roasted cumin powder, and a pinch of red chili powder. It adds a refreshing element and helps balance the flavors.
Pickles: Indian pickles, such as mango pickle or lime pickle, add a zesty and tangy kick to the beetroot chilla. They provide a burst of flavor and are a great accompaniment for those who enjoy a bit of heat and acidity.
Tomato Sauce: A tangy tomato sauce or ketchup complements the flavors of beetroot chilla. You can either use a store-bought sauce or prepare a homemade tomato sauce with a hint of spices and herbs.
Salad: Serve a fresh and crunchy salad alongside beetroot chilla to add some texture and freshness to the meal. A simple salad of mixed greens, sliced cucumbers, tomatoes, and onions dressed with lemon juice and a sprinkle of chaat masala works well.
Chopped Vegetables: You can also serve beetroot chilla with a side of lightly sautéed or steamed vegetables. Stir-fried bell peppers, carrots, and beans make colorful and nutritious additions to the plate.
Lentil Soup (Dal): Pair beetroot chilla with a warm and comforting lentil soup, commonly known as dal in Indian cuisine. A bowl of dal provides protein and makes the meal more filling and substantial.
Indian Tea (Chai): To complete the experience, enjoy your beetroot chilla with a cup of hot and aromatic Indian tea. The combination of the savory chilla with a cup of tea creates a delightful balance of flavors.
Feel free to mix and match these suggestions based on your personal preferences. With these accompaniments, you can create a well-rounded meal featuring the vibrant and nutritious beetroot chilla.
How Does Beetroot Chilla Taste?
Beetroot chilla has a unique and delicious taste. The flavor is earthy and slightly sweet, with a subtle hint of beetroot coming through.
The addition of spices and herbs enhances the overall taste, adding a savory and aromatic dimension.
The texture of beetroot chilla is soft and moist on the inside while being slightly crispy on the outside.
The grated beetroot adds a pleasant crunch to each bite, and the wheat flour batter gives it a light and airy texture.
Overall, beetroot chilla offers a delightful combination of flavors and textures.
The sweetness of the beetroot balances well with the spices and creates a harmonious blend. It is a satisfying and nutritious dish that can be enjoyed as a snack or a main course.
Beetroot Chilla Alternatives
If you’re looking for alternatives to beetroot chilla, here are a few options:
Besan Chilla: Besan chilla, also known as gram flour or chickpea flour chilla, is a versatile pancake made with a batter of chickpea flour mixed with spices and herbs. It has a savory taste and a slightly nutty flavor. Besan chilla is a popular alternative to beetroot chilla and can be enjoyed with similar accompaniments.
Moong Dal Chilla: Moong dal chilla is made from a batter of soaked and ground yellow moong dal (split yellow lentils). It has a mild and nutty flavor and a soft, pancake-like texture. Moong dal chilla is high in protein and can be served with chutney or yogurt.
Spinach Chilla: Spinach chilla is a healthy and vibrant alternative. It is made by blending fresh spinach leaves into a batter along with chickpea flour and spices. Spinach chilla has a mild spinach flavor and a beautiful green color. It is a nutritious option that can be served with chutney or yogurt.
Oats Chilla: Oats chilla is a nutritious and wholesome option. It is made with a batter of oats, chickpea flour, and spices. Oats chilla has a slightly nutty flavor and a soft texture. It is a good choice for those looking for a gluten-free alternative and can be enjoyed with various chutneys or yogurt.
Ragi (Finger Millet) Chilla: Ragi chilla is a healthy and gluten-free alternative. It is made with ragi flour (finger millet flour), combined with other flours like chickpea flour and spices. Ragi chilla has a nutty flavor and a slightly dense texture. It is rich in nutrients and can be served with chutneys or a side of yogurt.
These alternatives offer different flavors, textures, and nutritional profiles, allowing you to explore a variety of options while enjoying a similar style of savory pancakes. You can choose the one that best suits your taste preferences and dietary needs.
Recipe Card:
Beetroot Chilla
Ingredients
- 400 grams Beetroot (finely grated)
- 400 grams Wheat flour
- 1 piece Onion (chopped)
- 6 pieces Green chili (chopped)
- ⅓ tablespoon Turmeric powder
- ⅓ tablespoon Asafoetida
- ½ tablespoon Cumin seed
- 3 tablespoons Refined oil
- Salt to taste
Instructions
- In a mixing bowl, combine grated beetroot, chopped onions, and chopped green chil
- Add cumin seeds, hing or asafoetida, and turmeric to the bowl.
- Gradually add wheat flour (atta), starting with approximately 200 grams. Mix well to combine the ingredients before adding the remaining wheat flour.
- Add 1.5 tablespoons of salt to the mixture.
- Slowly pour water into the bowl while continuously mixing to create a semi-thick batter. The consistency should not be too thick or too runny.
- Heat a tawa or a nonstick dosa pan and lightly grease it with oil.
- Pour a ladleful of the batter onto the pan and spread it evenly with a spatula, shaping it into a round chilla.
- Cook the chilla over low to medium heat, flipping it to cook both sides evenly. Adjust the flame slightly as needed.
- Drizzle some oil around the edges of the chilla to ensure even frying on both sides.
- Once the Beetroot Chilla is cooked and turns golden brown, transfer it to a plate.
- Repeat the process with the remaining batter to make additional chillas.
Video
Notes
Nutrition Info (Estimation Only)
Conclusion
In a nutshell, beetroot chilla, made with grated beetroot and wheat flour, is an excellent, easy, and quick breakfast recipe for your entire family.
The vibrant color combination of grated beetroot and green chilies, along with a blend of Indian spices like hing or asafoetida and cumin seeds, makes it a delicious pancake packed with wholesome goodness.
It is best served with tomato ketchup, green chutney, or handmade Indian mango pickle.
