Oats Soya Spinach Chilla with Green Nariyal Chutney

Name: Oats Soya Spinach Chilla with Green Nariyal Chutney
Total time: 1800 s
Yield: 4-5servings
Cuisine: Indian
Ingredients: Blend:; 1 cup fresh spinach; 1 cup fresh coriander leaves; 1 roughly chopped medium red onion; 1 chopped green chilli; 1/2 piece fresh ginger; 1 tbsp chopped cilantro; 1/2 tsp cumin seeds; 1/4 tsp fennel seeds; 1/2 tsp ground turmeric; 1/2 tsp ground coriander; 1/2 tsp ground cayenne; 1 pinch asafetida(hing); 1/4 cup yogurt; & salt to taste into a smooth puree; Then add: ½ cup oats flour; 1/4 cup chickpea flour; 1 cup rice flour; 1/4 tsp baking soda; 1/2 bowl soak soyabean grind; 1 bowl green Moong Dal soak grind; 1/2 bowl soak Rice grind; 1/2 tsp Elaichi powder; & 1tsp oil; ..........................................................................; For Chutney-; 1 cup fresh grated coconut; 1/4 cup roasted chana dal; 1-2 chillied or add more as per taste; 1/2 inch ginger chopped

Archana Bhardwaj @cook_11911664

New Delhi

#LeafyGreens

Archana Bhardwaj @cook_11911664

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Ingredients

25-30minutes

4-5servings

Blend:
1 cupfresh spinach
1 cupfresh coriander leaves
1roughly chopped medium red onion
1chopped green chilli
1/2 piecefresh ginger
1 tbspchopped cilantro
1/2 tspcumin seeds
1/4 tspfennel seeds
1/2 tspground turmeric
1/2 tspground coriander
1/2 tspground cayenne
1 pinchasafetida(hing)
1/4 cupyogurt
& salt to taste into a smooth puree
Then add: ½ cup oats flour
1/4 cupchickpea flour
1 cuprice flour
1/4 tspbaking soda
1/2 bowlsoak soyabean grind
1 bowlgreen Moong Dal soak grind
1/2 bowlsoak Rice grind
1/2 tspElaichi powder
& 1tsp oil
..........................................................................
For Chutney-
1 cupfresh grated coconut
1/4 cuproasted chana dal
1-2chillied or add more as per taste
1/2 inchginger chopped
1-2garlic chopped
4-5curry leaves
1/2 bowlcoriander leaves
4-5 tbspwater for grinding the chutney
Salt as required
Tempering:-
1 tbspoil
1/2 tspmustard seeds
1red dry chili torn a bit without breaking it
1 pinchasafetida(hing)
4-5curry leaves

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Steps

25-30minutes

1

For Chilla:- Mix well to form a smooth batter.
2

Taste & adjust the seasoning and rest the batter for 15 minutes.
3

-Chopped Onion and Paneer added salt+chaat masala+green chillies(according to your taste) for sprinkling.—
4

Heat a griddle/nonstick pan over medium heat and cook the crepes and Sprinkle paneer onion masala on one side with a few teaspoons of oil/ghee until it turns golden brown.
5

Repeat with the remaining batter to make more.
6

For Chutney-1.In a chutney grinder jar, grind all the chutney ingredients very well.
2.Heat 1tbsp oil in a tadka pan or small frying pan, lower the flame.
3.First add ½ mustard seeds and allow them to crackle.
4.Then add 2 red dry chillies, a pinch of asafoetida(hing) and 4 to 5 curry leaves.
5.Pour the tempering on the chutney and mix well.
7

Now serve Oats Soya Spinach Chilla with Green Nariyal Chutney.