Savoury Beetroot Pancakes / Beetroot Chilla

Name: Savoury Beetroot Pancakes / Beetroot Chilla
Total time: 2700 s
Yield: 3 people
Cuisine: Indian
Ingredients: 3/4-1 Beetroot Boiled and Pureed; 1 Cup Besan; 1/2 cup Roasted Oat Flour; Pinch Hing / Asafoetida; 3/4 tsp Ajwain; 1/2 tsp Turmeric Powder; 1/2 Cup Coriander leaves; 1 tbsp Flax seeds powder (optional); as per taste Salt; 1 TSP oil (optional); as per need Water; 1/2 Onion, chopped; 1 Green Chili, chopped; As required Ghee / Oil to cook

Ankita Raiturcar @ankitaraiturcar

Beetroots are high in fiber, iron and antioxidants and I assure you that you'll love this recipe. Its a must try!

#boxweek3

Beetroots are high in fiber, iron and antioxidants and I assure you that you'll love this recipe. Its a must try!

#boxweek3

Ankita Raiturcar @ankitaraiturcar

Beetroots are high in fiber, iron and antioxidants and I assure you that you'll love this recipe. Its a must try!

#boxweek3

Beetroots are high in fiber, iron and antioxidants and I assure you that you'll love this recipe. Its a must try!

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Ingredients

45 minutes

3 people

For the Batter:
3/4-1Beetroot Boiled and Pureed
1 CupBesan
1/2 cupRoasted Oat Flour
PinchHing / Asafoetida
3/4 tspAjwain
1/2 tspTurmeric Powder
1/2 CupCoriander leaves
1 tbspFlax seeds powder (optional)
as per tasteSalt
1 TSPoil (optional)
as per needWater
For the Chilla:
1/2Onion, chopped
1Green Chili, chopped
As requiredGhee / Oil to cook

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Steps

45 minutes

1

Grind oats to powder and roast the oat flour on low flame.
2

Boil or steam 3/4 of a big beetroot. Cool and puree.
3

In a bowl, add the Besan, roasted oat flour, Hing, Turmeric powder, Ajwain and salt along with the coriander leaves and give it a mix.
4

To this, add the Beetroot puree along with a teaspoon of oil if desired and mix.
5

Add water in parts to make batter that is not too thick nor too runny. To this, add a Tbsp of flax seed powder and mix thoroughly to remove any lumps.
6

To prepare the chilla, take a pan and add a little ghee to it (You may also use vegetable oil). Pour and spread the batter. Sprinkle a little onion and chilli on the chilla and cover the pan with a lid.
7

Once the sides of the chilla appear slightly crisp, turn the chilla and cook with lid closed for another minute.
8

Remove from pan and serve hot!
You may have it as it is or with some sabji.