Chilla is a North Indian pancake made with besan. It can be considered as a variation of South Indian Adai which is made with various pulses mixed and ground together. Today, I have tried to make a chilla or adai which can be served as a protein rich breakfast or as a snack. Chilla can be served with any chutney of your choice. Here I have made chilla with a mixture of moong dal, besan, rice flour and oats. This will definitely make a protein rich, healthy filling breakfast.I have made use of whole moong dal for making this oats chilla. Other than the time required for soaking, there is no other extra time involved like you require while making idli or dosa. For idli or dosa, there is a lot of soaking time involved and also need 8 – 10 hours of fermentation time. Here in this moongdal oats chilla, there is no fermentation time involved which makes the process very easy. This can be served with any chutney of your choice or with idli podi or with ellu podi. You can also check besan chilla , instant oats dosa, oats and spinach paratha or other healthy recipe. Now over to the recipe..
|moongdal / cheruparippu||1 cup|
|besan / gramflour / kadalamavu||1/2 cup|
|instant oats||1/2 cup|
|rice flour||1 tablespoon|
|green chillies (finely chopped)||2|
|ginger (grated)||1 teaspoon|
|onion (chopped)||1 (medium)|
|hing / asafoetida powder / kayam||a pinch|
|cumin powder / jeeraka podi||a pinch|
|coriander leaves||1 tablespoon|
|red chilli powder||1 teaspoon|
1. Soak moongdal in water for one hour. Strain it, add very little water and grind it to a smooth paste.
2. Soak oats in water just enough to cover it for 10 minutes. (I used the water used for soaking moongdal.)
3. Once moongdal is ground well, mix ground moongdal, soaked oats, rice flour, besan, salt and mix everything well to make a batter.
4. Add chopped onion, greeen chillies, ginger, curry leaves, hing, red chilli powder, cumin powder all the ingredients and make a smooth batter. (Like we do for dosa.)
5. Heat a tawa or griddle, when hot enough, pour one ladleful of batter, and slowly rotate in cirular motion. Add 1 teaspoon of oil, keep the flame in sim. Cover the chilla with a lid. )
6. Wait till it becomes light brownish and gets cooked on one side. Open the lid, flip it to the other side. Cove it with a lid and wait till it gets cooked on this side also.
7. Once both sides are cooked well, increase the flame, press the chilla with the back of spatula and transfer it to a serving plate.
8. Your chilla is ready to be served. Serve it with any chutney of your choice.
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Enjoy cooking and serving