Rice and Vegetable Chilla, instant nutritious chila!Recipe link : https://www.tarladalal.com/rice-and-vegetable-chilla-178rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Rice and Vegetable ChillaSometimes, the modification of some of the ingredients or the addition of veggies can give a very innovative spin to popular recipes. Here, the addition of buttermilk and cabbage has that effect on the traditional chila. The rava and the urad dal flour are essential ingredients that balance the mushiness of rice very well. Coriander and green chillies impart a wonderful aroma that fills the room when the Rice and Vegetable Chila is cooked on the tava. Preparation Time: 10 minutesCooking Time: 25 minutesMakes 15 chilasIngredients1 cup cooked rice (chawal) , mashed lightly3 tbsp semolina (rava)1/4 cup urad dal (split black lentil) flour1/4 cup grated cabbage1/4 cup grated carrot1 tbsp finely chopped coriander (dhania)2 tsp finely chopped green chillies1/2 tsp chilli powder1 cup thick buttermilksalt to tasteoil for greasing and cookingFor Servinggreen chutneyMethod1. Combine all the ingredients in a bowl and mix well. Keep aside for at least 10 minutes.2. Heat a non-stick tava (griddle), grease it lightly with oil, spread a little mixture over it and spread into a 50 mm. (2") diameter circle. 3. Cook the chilas, using a little oil, till it turns golden brown in colour from both the sides.3. Repeat wit the remaining batter to make 14 more chilas.4. Serve immediately with green chutney.Handy tip;You can make 4 to 5 chilas at a time on a tava.
