Beetroot chilla is a type of savory Indian pancake made with grated beetroot and a batter consisting of wheat flour (attta), spices, and herbs.
It is a nutritious and flavorful dish that is commonly enjoyed for breakfast or as a snack.
Chilla, also known as cheela or pudla. It is not only easy to prepare but also offers a healthy alternative to traditional pancakes.
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.
- 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.
- A few alternatives to this dish include besan chilla, spinach chilla, oats chilla etc.
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.
14. Serve beetroot chilla with accompaniments such as chutney, yogurt, or tomato sauce.
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
- Take a mixing bowl to prepare the batter.
- First, add the grated beetroot, followed by chopped onions and chopped green chilies.
- Then, add cumin seeds, hing or asafoetida, and turmeric.
- 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.
- Add 1.5 tablespoons of salt.
- Gradually add water and prepare the batter by mixing everything well.
- Prepare a semi-thick batter for the chilla, not too thick and not too runny.
- Heat a tawa or a nonstick dosa pan. Add a little bit of oil and grease it around the pan.
- Now, add the batter into the pan, spread it evenly with a spatula, and give it a round shape.
- 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.
- Drizzle some oil from the side of the chilla so that both sides get evenly fried.
- When Beetroot Chilla is done, take it out on a plate.
- Repeat the same process to make all chillas with the remaining batter.
- Serve beetroot chilla with accompaniments such as chutney, yogurt, or tomato sauce.
Video
Notes
- Beetroot with smooth skin and vibrant color is preferred for enhanced texture and flavor. Grate it finely to ensure perfect mixing with the batter and even cooking of the pancakes.
- Remove excess moisture produced after grating using an absorbent paper or a clean kitchen towel. This will ensure the perfect consistency of the batter. Add water to the batter gradually and check the consistency. It should not be too thick or too runny.
- You should preferably use a non-stick pan or griddle for even cooking of the pancakes. You may use a regular frying pan if you do not have one but make sure that you grease it with a little bit of oil and then pour the batter. You may use ghee (clarified butter) for greasing as well.
