Rava Chilla

Name: Rava Chilla
Yield: 2 servings
Cuisine: Indian
Ingredients: For the Chilla Batter; 1 Cup Semolina (Sooji); 1 Cup Water; 1/2 Juice Lemon; 1/4 tsp Baking Soda (I used the blue packet of eno); 1/4 tsp Turmeric; 1/2 tsp Chilli Powder; Salt as per taste; 2 tsp Finely chopped coriander; For Chilla fillers; 1/2 Onion finely Chopped; 1 Small beat root finely chopped (you can grate this as well); 1 small tomato, deseeded and finely chopped; 1 capsicum finely chopped; 1/4 tsp chat masala

Sayoni Gupta @cook_12225465

#hmf #breakfast #postno2

This recipe is quite similar to the authentic uttapam that is famous in South of India and is relished by people across the world. I would like to call this rava chilla as this recipe is slightly different from the traditional uttapam. I generally opt for easy to make breakfast because of lack of time. This chilla tastes so nice and can be prepared in a jiffy.

#hmf #breakfast #postno2

Sayoni Gupta @cook_12225465

#hmf #breakfast #postno2

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Ingredients

2 servings

For the Chilla Batter
1 CupSemolina (Sooji)
1 CupWater
1/2 Juice Lemon
1/4 tspBaking Soda (I used the blue packet of eno)
1/4 tspTurmeric
1/2 tspChilli Powder
Salt as per taste
2 tspFinely chopped coriander
For Chilla fillers
1/2Onion finely Chopped
1Small beat root finely chopped (you can grate this as well)
1small tomato, deseeded and finely chopped
1capsicum finely chopped
1/4 tspchat masala

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Steps

1

1. Mix Semolina and water in a bowl and leave this for 30 minutes to 1 hour. Basically I prepared this batter a night before just to save time in the morning.
2

After proofing, add lemon juice, salt and other spice to this and set aside while you cut and prepare the vegetables for fillers. I added a pinch of chat masala to the vegetables as we love tangy taste it gives.
3

Just before making the chillas, add eno to the batter. In a hot pan greased with oil, pour a ladle full of batter and spread it a little.
4

Spread the filler vegetables evenly on the batter on the pan and let this cook for a while. I covered the pan for a faster cooking.
5

After two to three minutes flip the chilla and cook for another 2-3 minutes.
6

Chillas are ready to be served. Serve this with any chutney of your choice. In my case it was a simple coconut chutney, which I prepared by blending desiccated coconut, few curry leaves, one green chilli, a pinch of salt, little amount of sugar. At last add some water to the chutney to acquire the desired consistency.