Often, we think that healthy food is tasteless, but beetroot chilla completely breaks this misconception. This breakfast is rich in protein, fiber, and iron. Beetroot helps replenish blood in the body and increases stamina. When combined with gram flour or semolina, its taste becomes even more crispy and delicious.

Best option for children's tiffin
Children often fuss about eating vegetables, especially beetroot, but the deep red color of this chilla attracts children a lot. It looks so beautiful and tastes so delicious that the tiffin box always comes back empty.

Ingredients for making Beetroot Chilla
Gram flour: 1 cup (for binding)
Beetroot: 1 (grated)
Semolina: 2 tablespoons
Onion: 1 small (finely chopped)
Green chilies: 1-2 (to taste, finely chopped)
Ginger: half-inch piece (grated)
Coriander leaves: a handful (finely chopped)
Spices: Salt (to taste), red chili powder, turmeric (a pinch), carom seeds (for digestion)
Water: as needed to make the batter
Oil or ghee: for cooking the chilla

Method for making Beetroot Chilla
First, wash and peel the beetroot thoroughly and grate it. Remember, grating the beetroot instead of grinding it in a blender gives the chilla a much better texture.
In a large bowl, mix the gram flour and semolina. Now add the grated beetroot, onion, green chilies, ginger, and coriander leaves. Then add all the dry spices (salt, chili powder, turmeric, carom seeds).
Now, gradually add water and prepare a batter. Make sure the batter is neither too thick nor too watery. Keep the consistency the same as that of the pakora batter or the dosa batter. Cover the batter and let it rest for 5-10 minutes so that the semolina swells up.
Heat a non-stick or cast iron griddle on the gas stove. Grease it with a little oil. Now pour a ladleful of batter onto the griddle and spread it in a circular motion with light hands.

Pour a little oil or ghee around the edges of the pancake. Let it cook on medium heat until the bottom surface turns golden brown. Now carefully flip it and cook it well on the other side as well. Once the pancake is crispy and cooked on both sides, transfer it to a plate.
The real taste of hot beetroot pancakes comes with mint chutney, tangy tomato ketchup, or homemade yogurt. You can also enjoy it with tea for breakfast.

PC Social Media