How to make tasty Tomato Chila

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I absolutely love dosas and chilas. Dosa is the perfect combination of starch and protein and the fermentation benefits would give these ready-to-drink probiotic drinks a run for their money. But, we can’t really plan to eat homemade batter dosas instantly. This is where chilas comes to rescue. There’s a huge variety and made with the most healthy ingredients. Also, barely takes any time contrary to common perception. Just needs a wee bit of practice.

This recipe brings in the goodness ofTomatoChila

  • Besan  – essential micronutrients and a good dose of protein
  • Tomatoes – a variety of vitamins
  • Spices and herbs – the lesser celebrated ingredients  which bring down the GI of food and makes it taste divine

Ingredients

  • 2 cups gram flour/besan
  • 2 large tomatoes – pureed
  • 1 chopped onion
  • 1 tablespoon giner garlic paste
  • 2 finely chopped green chillies
  • 1/2 cup of finely chopped corainder leaves
  • 1 teaspoon garam masala powder
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon haldi (optional)
  • salt to taste
  • 8-10 mints leaves (optional but highly recommended)
  • Oil to cook

Preparation time: 10 mins

Cooking time  – 3 to 4 mins for each chila

Serves: About 8 chilas

Steps to Make Tomato Chilla

  1. In a large mixing bowl, add all ingredients except oil and mix well. Add some water to make a free flowing but not watery batter (slightly thicker than dosa batter)
  2. Heat up an iron tava or nonstick pan
  3. Smear a spoonful of oil on the tava
  4. Pour the batter on the tava with a laddle/large spoon and spread it on the tava (like a dosa/pancake)
  5. Cook on both sides and add a few drops of oil and spread it to let it cook well
  6. Serve with mint/coriander chutney, sauce or plain curd

Points to be Noted

  • You can add ajwain and omit ginger garlic paste
  • Adding mint leaves takes it to another level!!! Try it
  • I always use iron tava – even for dosas and it works just fine – chila fortified with iron. Trick is to heat the tava really well before the first chila
  • Always cook chilas on medium to low flame

For more healthy and tasty recipes, visit Medlife’s The Healthy Kitchen.

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