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Beetroot Chilla

VIEWS 2170

Energy (kcal) - 193

Protein (g) - 10.9

Carbohydrate (g) - 29.8

Fat (g) - 3.1

Khyati's Health-O-Meter Says:

This chickpea flour-based protein-packed beetroot chilla is a fun way of getting that boring repetitive bread out of the way and bring in some colour for the breakfast. With its vibrant colour, beetroot is also a versatile root vegetable, high in nitrates, fiber and a great source of various vitamins and minerals like folate, magnesium, potassium, vitamin B6, iron, thiamine, riboflavin, zinc, copper, and selenium, with established use in blood circulation, menstruation, and hepatobiliary disorders.

INGREDIENTS:
  • Besan - 3 tbsp
  • Beetroot - (grated, do not strain the water) - 2 tbsp
  • Onion (chopped) - 1 tbsp
  • Tomato (chopped) - 1 tbsp
  • Green chili (chopped) - ½ tsp 
  • Asafoetida (hing) - a pinch
  • Coriander leaves (chopped) - 2 tbsp 
  • Oil - minimal 
  • Salt - to taste
  • Water - as needed
DIRECTIONS:
Step 1 In a mixing bowl combine all ingredients and gradually add water until you get a dosa batter consistency. Step 2 Heat a non-stick tava, grease it with minimal oil. Pour the batter spread it evenly to make a chilla/dosa. Step 3 Cook well on both sides on low heat. Tastes best when it is a little crisp.  Step 4 Enjoy hot with mint-coriander chutney!
Recipe Category:
Breakfast
Recipe Title:

Beetroot Chilla

Recipe Views:
2170
Recipe Type:
Veg
Recipe Kcal:
193

Energy
(kcal)

10.9

Protein
(g)

29.8

Carbohydrate
(g)

3.1

Fat
(g)

Khyati's
Health-O-Meter Says:

This chickpea flour-based protein-packed beetroot chilla is a fun way of getting that boring repetitive bread out of the way and bring in some colour for the breakfast. With its vibrant colour, beetroot is also a versatile root vegetable, high in nitrates, fiber and a great source of various vitamins and minerals like folate, magnesium, potassium, vitamin B6, iron, thiamine, riboflavin, zinc, copper, and selenium, with established use in blood circulation, menstruation, and hepatobiliary disorders.

INGREDIENTS:
  • Besan - 3 tbsp
  • Beetroot - (grated, do not strain the water) - 2 tbsp
  • Onion (chopped) - 1 tbsp
  • Tomato (chopped) - 1 tbsp
  • Green chili (chopped) - ½ tsp 
  • Asafoetida (hing) - a pinch
  • Coriander leaves (chopped) - 2 tbsp 
  • Oil - minimal 
  • Salt - to taste
  • Water - as needed
DIRECTIONS:
Step 1 In a mixing bowl combine all ingredients and gradually add water until you get a dosa batter consistency. Step 2 Heat a non-stick tava, grease it with minimal oil. Pour the batter spread it evenly to make a chilla/dosa. Step 3 Cook well on both sides on low heat. Tastes best when it is a little crisp.  Step 4 Enjoy hot with mint-coriander chutney!
Recipe Title: Beetroot Chilla
Recipe Category: Breakfast
Recipe Views: 2170
Recipe Type: Veg
Recipe Kcal:

Energy 193 (kcal), Protein 10.9 (g), Carbohydrate 29.8 (g), fat 3.1 (g).





Khyati's
Health-O-Meter Says:

This chickpea flour-based protein-packed beetroot chilla is a fun way of getting that boring repetitive bread out of the way and bring in some colour for the breakfast. With its vibrant colour, beetroot is also a versatile root vegetable, high in nitrates, fiber and a great source of various vitamins and minerals like folate, magnesium, potassium, vitamin B6, iron, thiamine, riboflavin, zinc, copper, and selenium, with established use in blood circulation, menstruation, and hepatobiliary disorders.

INGREDIENTS:
  • Besan - 3 tbsp
  • Beetroot - (grated, do not strain the water) - 2 tbsp
  • Onion (chopped) - 1 tbsp
  • Tomato (chopped) - 1 tbsp
  • Green chili (chopped) - ½ tsp 
  • Asafoetida (hing) - a pinch
  • Coriander leaves (chopped) - 2 tbsp 
  • Oil - minimal 
  • Salt - to taste
  • Water - as needed
DIRECTIONS:
Step 1 In a mixing bowl combine all ingredients and gradually add water until you get a dosa batter consistency. Step 2 Heat a non-stick tava, grease it with minimal oil. Pour the batter spread it evenly to make a chilla/dosa. Step 3 Cook well on both sides on low heat. Tastes best when it is a little crisp.  Step 4 Enjoy hot with mint-coriander chutney!

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Beetroot Chilla - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2170

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